Chocolate Praline Yule Log
Chocolate Praline Yule Log – A decadent French dessert featuring layers of creamy chocolate mousse, velvety praline, crisp praline crunch, and a soft hazelnut dacquoise base, topped with a glossy chocolate glaze. Perfect for festive occasions or special celebrations!
Chocolate Praline Yule Log is a luxurious and decadent dessert that combines rich flavors and elegant textures. This masterpiece features layers of creamy chocolate mousse, a velvety praline insert, and a crisp praline layer made with lace pancakes and milk chocolate for an irresistible crunch. A soft and nutty hazelnut dacquoise base adds a delicate touch, while the entire creation is enveloped in a glossy, mirror-like chocolate glaze, making it a stunning centerpiece for any festive occasion. Perfect for celebrating the holidays or any special event, this yule log is a harmonious blend of flavors and artistry, delighting both the eyes and the palate.
Ingredients
- 1 sheet of gelatin (3g, 150 blooms)
- 2 egg yolks
- 30g caster sugar
- 160g milk
- 150g dark chocolate
- 300g liquid cream (30%)
- 1 sheet of gelatin (3g, 150 blooms)
- 200g liquid cream (30%)
- 90g praline
- 2 egg yolks
- 30g caster sugar
- 60g praline
- 30g milk chocolate
- 35g lace pancakes (crumbled)
- 50g icing sugar
- 15g caster sugar
- 65g hazelnut powder
- 65g egg whites (approximately 2 whites)
- 90g sugar
- 90g glucose
- 50g water
- 90g milk chocolate
- 60g liquid cream (30%)
- 10g gelatin leaves (150 blooms)
Nutritional Information
- Calories: 480
- Protein: 6g
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Sugar: 32g
- Fiber: 3g
- Cholesterol: 120mg
- Sodium: 80mg
Directions
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Whisk together the egg yolks and caster sugar in a bowl. Heat the cream in a saucepan until hot but not boiling. Gradually pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the stove and gently heat until slightly thickened. Soak the gelatin in cold water until softened, then stir it into the warm cream mixture until fully dissolved. Pour the mixture into a mold and let it cool. Freeze until firm.
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Whisk the egg whites to soft peaks, gradually adding the caster sugar. Fold in the icing sugar and hazelnut powder until combined. Spread the mixture evenly on a baking tray lined with parchment paper. Bake at 180°C (350°F) for 10 minutes. Let cool. Prepare the crispy praline layer by mixing the praline, melted milk chocolate, and crumbled lace pancakes. Spread the crispy praline mixture over the cooled dacquoise.
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In a saucepan, heat the milk, egg yolks, and sugar, whisking continuously until the mixture thickens slightly. Soften the gelatin in cold water, then stir it into the warm mixture until dissolved. Pour the mixture over the dark chocolate and stir until smooth. Let cool slightly. Whip the cream to soft peaks and fold it into the chocolate mixture. Pour half the mousse into a mold. Place the frozen praline insert on top, add the remaining mousse, and top with the hazelnut dacquoise. Freeze until set.
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In a saucepan, heat the sugar, glucose, and water until the sugar dissolves. Soften the gelatin in cold water, then stir it into the hot mixture. Add the milk chocolate and cream, stirring until smooth. Let cool to room temperature.
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Remove the frozen mousse from the mold. Pour the chocolate glaze evenly over the mousse, letting it drip down the sides. Decorate as desired, slice evenly, and enjoy!
