Chocolate and Praline Yule Log Recipe

D-2, in the afternoon or evening. Prepare the praline insert. Soak the gelatin leaves in cold water. In a small saucepan, bring the cream to a boil. Off the heat, add the drained gelatin leaves and the praline, and mix well until the gelatin is dissolved and the mixture is smooth. Pour into the insert mold and place in the freezer for 1 night.

Day -1, in the morning. Prepare the almond cookie. Preheat the oven to 170°C, static heat. In a bowl, beat the egg whites until stiff peaks form. Add the sugar in 2-3 batches, mixing well between each addition to incorporate it. In a separate bowl, mix the almond flour, powdered sugar, and flour, sifted beforehand. Gently fold the egg whites into the mixture in 3 batches.

Fill the mold intended for the biscuit or pipe a rectangle to fit the log mold.

D-1, the morning. Prepare the crunchy praline. Melt the chocolate with the praline and oil in the microwave, in 15-second intervals (or in a double boiler). Mix to achieve a smooth and homogeneous texture. Add the crumbled wafers and mix again to incorporate them. Spread this mixture over the biscuit (without removing it from the mold) using a spatula, pressing very lightly to avoid crushing the biscuit underneath. Then place in the freezer for at least 1 hour to set, making it easier to handle later.

D-1, the morning. Prepare the ganache for the chocolate mousse. Heat the milk in a small saucepan. At the same time, melt the chocolate, chopped into small pieces, in the microwave in 15-20 second intervals (or in a double boiler). Add the hot milk in three parts (as if making an emulsion for a ganache) and mix well between each addition to homogenize the mixture. Cover with plastic wrap directly on the surface and place in the refrigerator for at least 4 hours to cool completely and set.

D-1, the evening before. Complete the chocolate mousse and prepare the log. Soak the gelatin in cold water. Whip 150 g of cold liquid cream into stiff peaks. Heat 50 g of liquid cream in a small saucepan. Off the heat, add the squeezed gelatin sheets and mix well until they are dissolved. Then, fold this mixture into the hardened ganache using a spatula. Next, fold in the whipped cream, still using the spatula.

Pour pour the mousse into the mold, previously lined with a sheet to ease the removal. Make sure to push it well up the sides. Unmold the insert and press it into the mousse. Smooth the surface on top. Unmold the cake layer with the crunch and place it on top, with the crunch inside. Place the mold in the freezer for one night.

D-Day, in the morning. Prepare the mirror glaze. Soak the gelatin sheets in cold water. In a saucepan, heat all the remaining ingredients while continuously mixing with a whisk. Once the mixture is homogeneous and well heated, remove from heat and dissolve the drained gelatin in it, continuing to mix with the whisk. Pour the mixture into a deep container and blend with an immersion blender for a few seconds to achieve an absolutely smooth texture, trying to avoid bringing it to the surface and incorporating air bubbles. Allow the mixture to cool down to 35°C.

Take the log out of the freezer, unmold it and place it on a rack, with a covered dish underneath to catch the glaze. Glaze the log by pouring the glaze all over. Try to do it in one go. Otherwise, you can collect the glaze and reheat it for a few seconds in the microwave to cover any uncovered areas.