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Vanilla & Praline Yule Log
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.
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Cost Breakdown
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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