❄️ Recette de Bûche de Noël Roulée Praliné Chocolat Ultra Gourmande & Facile 😋

Ingredients

• 200 ml Heavy Cream (full‑fat (35% milk fat), for praline ganache)
• 100 g Hazelnut Praline (homemade or store‑bought, finely chopped)
• 220 g White Chocolate (good quality couverture, broken into pieces)
• 20 ml Heavy Cream (cold, added to finish praline ganache)
• 50 ml Heavy Cream (for coffee ganache)
• 5 g Instant Coffee (approximately 2 teaspoons, Nescafé or similar)
• 100 g Dark Chocolate (70% cocoa, broken into pieces)
• 6 large Eggs (whole, to be separated)
• 70 ml Neutral Oil (vegetable or canola oil)
• 70 ml Milk (cold, whole milk preferred)
• 90 g Hazelnut Flour (finely ground toasted hazelnuts)
• 50 g All-Purpose Flour (sifted)
• 150 g Granulated Sugar (for meringue)
• 8 g Gelatin Sheets (about 4 sheets, bloom 250)
• 75 g Water (for mirror glaze)
• 210 g Sugar (for mirror glaze)
• 70 g Cocoa Powder (unsweetened, Dutch‑processed)
• 145 g Heavy Cream (for mirror glaze, approx 145 ml)
• 20 g Toasted Hazelnut Halves (for garnish, lightly toasted)
• 2 g Edible Gold Leaf (optional decorative touch)
• 30 g Extra Hazelnut Praline (reserved for final decoration)

Instructions

1. Prepare Hazelnut Praline Ganache (Day 1)

   Heat 200 ml heavy cream in a saucepan until just simmering, add 100 g hazelnut praline and stir until fully melted.

   Time: PT5M

   Temperature: Just below boiling

2. Incorporate White Chocolate

   Remove the pan from heat, add 220 g broken white chocolate, stir until smooth, then whisk in 20 ml cold heavy cream for a glossy texture.

   Time: PT5M

3. Chill Praline Ganache

   Transfer the ganache to a bowl, cover, and refrigerate overnight to set.

   Time: PT0M

4. Make Coffee Dark Chocolate Ganache (Day 2)

   Heat 50 ml heavy cream, dissolve 5 g instant coffee, pour over 100 g dark chocolate, stir until smooth and let sit at room temperature.

   Time: PT5M

5. Separate Eggs

   Separate six large eggs, placing yolks in a large bowl and whites in a clean, dry bowl.

   Time: PT5M

6. Prepare Yolks Mixture

   Add 70 ml neutral oil to the yolks, whisk, then add 70 ml cold milk and whisk again. Fold in 90 g hazelnut flour and 50 g sifted all‑purpose flour until smooth.

   Time: PT5M

7. Make Meringue

   Using the electric hand mixer, beat egg whites on medium speed until foamy, then gradually add 150 g granulated sugar, continuing to beat until stiff glossy peaks form.

   Time: PT7M

8. Fold Meringue into Yolks

   Gently fold the meringue into the yolk‑flour mixture in three additions using a silicone spatula, lifting and turning to keep the batter airy.

   Time: PT3M

9. Bake the Hazelnut Genoise

   Pour the batter into a silicone mold lined with parchment paper, smooth the surface, and bake in a pre‑heated oven at 170°C for 15 minutes.

   Time: PT15M

   Temperature: 170°C

10. Cool the Sponge

    Immediately after baking, cover the cake with a clean kitchen towel, let it cool completely on a rack, then remove parchment and transfer to a sheet of parchment for handling.

    Time: PT30M

11. Whip Praline Ganache

    Remove the chilled praline ganache from the fridge and beat with the electric hand mixer on high until thick and glossy, about 5 minutes.

    Time: PT5M

12. Assemble the Log – First Layer

    Flip the cooled sponge onto parchment, spread a thin even layer of coffee dark chocolate ganache over the surface.

    Time: PT5M

13. Pipe Praline Ganache Strips

    Fill a piping bag (or zip‑lock bag with a corner cut) with the whipped praline ganache and pipe long, even strips across the ganache‑coated surface.

    Time: PT5M

14. Roll and Chill the Log

    Using a clean kitchen towel, gently roll the sponge from one short side to the other, applying even pressure. Wrap the rolled log tightly in the towel and place in the freezer for about 30 minutes until firm.

    Time: PT10M

15. Prepare Mirror Glaze – Sugar‑Cocoa Base

    In a saucepan combine 75 g water and 210 g sugar, heat to 105°C, then remove from heat, let bubbles settle, and whisk in 70 g cocoa powder.

    Time: PT10M

    Temperature: 105°C

16. Soak Gelatin

    Place 8 g gelatin sheets in a bowl of cold water for 5 minutes, then gently squeeze excess water.

    Time: PT5M

17. Heat Cream for Glaze

    Heat 145 g heavy cream in a separate saucepan until just simmering, then add the softened gelatin sheets and stir until fully dissolved.

    Time: PT5M

    Temperature: Just below boiling

18. Combine Glaze Components

    Slowly pour the hot cream‑gelatin mixture into the cocoa‑sugar base, blend with an immersion blender until smooth, then strain through a fine mesh sieve into a tall jug.

    Time: PT5M

19. Glaze the Log

    Remove the frozen log from the freezer, place on a wire rack over a tray, and pour the slightly cooled mirror glaze over the log, allowing it to coat evenly.

    Time: PT5M

20. Final Decoration

    Pipe the reserved whipped praline ganache on top of the glazed log, scatter toasted hazelnut halves, drizzle extra praline, and place a few pieces of edible gold leaf for sparkle.

    Time: PT5M

21. Serve

    Allow the glaze to set for 10 minutes, then slice the log into 8 equal portions and serve.

    Time: PT10M

Nutrition Facts

Calories

312

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Fiber

2 g