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Vanilla & Praline Yule Log

Recipe by Once Upon a Time in Pastry

A fragrant vanilla entremet Yule log, filled with white ganache, homemade praline and mascarpone mousse. Ideal for the holiday season, it combines crunch, creaminess and a touch of gold.

HardFrenchServes 8

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Source Video
2h 15m
Prep
1h 50m
Cook
29m
Cleanup
4h 34m
Total

Cost Breakdown

$31.25
Total cost
$3.91
Per serving

Critical Success Points

  • Complete gelatin hydration
  • Precise caramelization of the praline at 118 °C
  • Baking the sponge without overcooking
  • Whipping the white ganache until thickened
  • Full cooling before freezing

Safety Warnings

  • The praline caramel reaches over 110 °C: handle with care to avoid burns.
  • Use the thermometer to control critical temperatures (118 °C, 82 °C).
  • Gelatin must be fully rehydrated to avoid water formation in the ganache.

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