Vanilla & Praline Yule Log

Ingredients

• 10 g Gelatin sheets (2 sheets, to soak in cold water)
• 50 ml Cold water (To rehydrate the gelatin)
• 3 Vanilla beans (Scraped seeds, plus the pods for infusion)
• 600 ml Liquid cream (35% fat) (Divided: 300 ml for infusion, 300 ml cold for ganache)
• 400 g White chocolate (Cut into pieces)
• 200 g Granulated sugar (For the praline)
• 100 ml Water (for the praline)
• 150 g Whole blanched almonds
• 150 g Whole hazelnuts
• 200 g Almond flour
• 150 g Brown sugar
• 4 Eggs (Whole, separated into whites and yolks)
• 1 pinch Salt
• 100 g Granulated sugar (for the meringue)
• 100 g All-purpose flour
• 5 g Baking powder (About 1 teaspoon)
• 1 teaspoon Vanilla extract
• 60 g Chopped almonds and hazelnuts (30 g each, for the sponge)
• 250 g Mascarpone
• 150 g Dark chocolate (70% cocoa) (For the final glaze with the praline)
• 80 g Feuilletine (crispy crepes) (Crispy to incorporate into the final praline)
• 1 small leaf Edible gold leaf (Optional, for decoration)

Instructions

1. Gelatin hydration

   Place the gelatin sheets in a bowl with 50 ml cold water and let soak for 5 minutes until fully rehydrated.

   Time: PT5M

2. Vanilla infusion in the cream

   Bring 300 ml of liquid cream to a boil, remove from heat, add the seeds and pods of the first 2 vanilla beans. Let infuse for 1 hour at room temperature.

   Time: PT1H10M

3. Preparation of the white ganache

   Warm 300 ml of liquid cream, dissolve the rehydrated gelatin (squeezed). Pour this hot mixture over the chopped white chocolate, stir until the chocolate fully melts. Add the remaining cold cream, stir, then place in the refrigerator for at least 4 hours to set.

   Time: PT15M

   Temperature: 82°C

4. Cooking the praline

   In a saucepan, bring to 118 °C 100 ml water with 200 g sugar. Add the whole almonds and hazelnuts, cook until a thin white film forms, then continue cooking until the mixture caramelizes slightly. Immediately pour onto a Silpat placed on a tray.

   Time: PT20M

   Temperature: 118°C

5. Praline setting

   Let the praline cool completely (about 30 minutes), then blend at high speed until a smooth paste is obtained. Reserve 120 g for the filling and keep the rest for the final glaze.

   Time: PT5M

6. Sponge preparation

   In a bowl, mix almond flour, brown sugar, the 4 whole eggs and a pinch of salt. Beat the egg whites to stiff peaks, gradually add 100 g granulated sugar to obtain a glossy meringue. Gently fold the meringue into the batter, then sift the flour and baking powder and fold them in by lifting. Add the vanilla extract and the 60 g chopped almonds/hazelnuts.

   Time: PT20M

7. Baking the sponge

   Pipe the batter into a piping bag, pipe a rectangle of 30 × 10 cm onto a sheet lined with parchment paper. Bake at 180 °C for 20 minutes. Let cool for 30 minutes on a rack.

   Time: PT20M

   Temperature: 180°C

8. Vanilla mascarpone cream

   Whisk the 4 egg yolks with 100 g sugar until the mixture whitens. Warm the vanilla-infused cream to 82 °C, dissolve the remaining gelatin (squeezed) in it. Slowly pour the hot mixture over the sugared yolks while whisking. Incorporate the mascarpone and let stand at room temperature.

   Time: PT15M

   Temperature: 82°C

9. Yule log assembly – first layer

   Cut the sponge to the size of the log mold. Spread half of the cooled white ganache over the sponge, smooth. Distribute 120 g praline over the ganache, spread lightly. Cover with the remaining white ganache. Place in the refrigerator for 1 hour to set.

   Time: PT30M

10. Final chocolate and praline glaze

    Melt 150 g dark chocolate, incorporate the remaining praline (about 80 g) and the crumbled feuilletine. Spread this glaze over the top of the sponge, let set for 15 minutes in the refrigerator.

    Time: PT15M

    Temperature: 45°C

11. Finishing and decoration

    Whip the remaining white ganache (about 3/4) until thickened, place in a piping bag with a Saint‑Honoré tip and pipe around the log to form a rosette. Decorate with the edible gold leaf. Place the log in the freezer for at least 7 hours (ideally overnight).

    Time: PT30M

12. Serving

    Remove the log from the freezer, let thaw in the refrigerator for 7 hours before serving. Unmold carefully, slice and enjoy.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Gelatin sheets: Powdered gelatin (1 teaspoon)
• Instead of Vanilla beans: Vanilla extract (1 teaspoon)
• Instead of Liquid cream (35% fat): Heavy cream
• Instead of White chocolate: Couverture white chocolate
• Instead of Whole blanched almonds: Roasted almonds
• Instead of Whole hazelnuts: Roasted hazelnuts
• Instead of Brown sugar: Dark brown sugar
• Instead of All-purpose flour: Wheat flour
• Instead of Vanilla extract: Extra vanilla bean
• Instead of Mascarpone: 0% fat cream cheese (for a lighter version)
• Instead of Dark chocolate (70% cocoa): 60% dark chocolate
• Instead of Feuilletine (crispy crepes): Crushed ladyfingers

Equipment Needed

• Medium-sized bowl
• Saucepan
• Hand or electric whisk
• Immersion blender or stand mixer
• Silicone spatula
• Piping bag with Saint‑Honoré tip
• Silicone log mold
• Silpat or parchment paper
• Baking sheet
• Cooking thermometer
• Kitchen scale
• Oven
• Cling film
• Fine grater (for vanilla) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use high-quality vanilla beans (about 14 cents per bean) for an intense aroma.
• For an even more elegant effect, add a thin layer of raspberry jam between the sponge and the ganache.
• If you don't have a Saint‑Honoré tip, a 1 cm plain tip gives a perfectly satisfactory result.

Troubleshooting

Storage

Refrigerator: Store the log in its mold, covered with cling film, for up to 3 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the white ganache and the praline the day before; they keep 24 h in the refrigerator.
• The sponge can be baked 2 days ahead and stored in an airtight box.
• The vanilla mascarpone cream stabilizes better after a 2‑hour chill.