Nutrition Facts
8 servings
8
Rolled Christmas Log Recipe with Praline
Here is a log with praline and praline filling. It is fairly simple in its composition: a rolled sponge cake, a praline mousse, and praline for garnish. But it is so delicious! It's crunchy, melting, indulgent.
Sponge cake
4 Egg (yolks and whites separated)
150 Sugar
100 Flour
2 Cornstarch
½ Baking powder
Praline mousse
170 Praline chocolate (type praline)
300 Heavy cream (30% or 35% fat)
Directions
1
The day before or earlier, start by making the praline and the praline paste if you are making them from scratch. Store them in jars in the refrigerator.
2
The next morning, prepare the sponge cake. Preheat the oven to 180°C, static heat. In a bowl, whip the egg whites until stiff using a mixer.
3
In another bowl, mix the egg yolks and sugar for a few minutes until the mixture lightens in color and doubles in volume. Add the flour, cornstarch, and baking powder, and mix on low speed for a few seconds to combine. Using a spatula, fold in the egg whites in three additions, rotating the bowl. To make it easier, the first third of the egg whites can be incorporated using the mixer to loosen the thick batter, and the rest should be folded in gently with the spatula in two additions.
4
Pour the mixture onto a 40 x 28 cm baking sheet lined with parchment paper and spread it out evenly. Bake for 15 minutes or until the surface is lightly golden.
5
Prepare another baking sheet of the same size with parchment paper. Once the sponge cake is baked, take it out of the oven, let it cool for 10 minutes, and invert it onto the prepared baking sheet. Carefully remove the parchment paper used for baking, then roll the sponge cake widthwise in the unused parchment paper. Allow it to cool completely in this manner. This will help it maintain its shape and prevent it from drying out.
6
Meanwhile, prepare the praline mousse. Melt the praline chocolate using a double boiler or in the microwave. Add the praline and mix well to incorporate.
7
Whip the very cold cream into stiff peaks. Gently fold in the warm chocolate in three additions using a spatula.
8
Start assembling. Spread the sponge cake and add three-quarters of the mousse over the entire surface, leaving the last 3 cm free. Roll the sponge cake and place it on the serving dish. Refrigerate for 1 hour, along with the remaining mousse. Remove the log, cut and trim the ends. Garnish the top with the remaining mousse. Then generously sprinkle with praline.
9
Finally, refrigerate before serving.
Ingredients
Sponge cake
4 Egg (yolks and whites separated)
150 Sugar
100 Flour
2 Cornstarch
½ Baking powder
Praline mousse
170 Praline chocolate (type praline)
300 Heavy cream (30% or 35% fat)
Directions
Directions
1
The day before or earlier, start by making the praline and the praline paste if you are making them from scratch. Store them in jars in the refrigerator.
2
The next morning, prepare the sponge cake. Preheat the oven to 180°C, static heat. In a bowl, whip the egg whites until stiff using a mixer.
3
In another bowl, mix the egg yolks and sugar for a few minutes until the mixture lightens in color and doubles in volume. Add the flour, cornstarch, and baking powder, and mix on low speed for a few seconds to combine. Using a spatula, fold in the egg whites in three additions, rotating the bowl. To make it easier, the first third of the egg whites can be incorporated using the mixer to loosen the thick batter, and the rest should be folded in gently with the spatula in two additions.
4
Pour the mixture onto a 40 x 28 cm baking sheet lined with parchment paper and spread it out evenly. Bake for 15 minutes or until the surface is lightly golden.
5
Prepare another baking sheet of the same size with parchment paper. Once the sponge cake is baked, take it out of the oven, let it cool for 10 minutes, and invert it onto the prepared baking sheet. Carefully remove the parchment paper used for baking, then roll the sponge cake widthwise in the unused parchment paper. Allow it to cool completely in this manner. This will help it maintain its shape and prevent it from drying out.
6
Meanwhile, prepare the praline mousse. Melt the praline chocolate using a double boiler or in the microwave. Add the praline and mix well to incorporate.
7
Whip the very cold cream into stiff peaks. Gently fold in the warm chocolate in three additions using a spatula.
8
Start assembling. Spread the sponge cake and add three-quarters of the mousse over the entire surface, leaving the last 3 cm free. Roll the sponge cake and place it on the serving dish. Refrigerate for 1 hour, along with the remaining mousse. Remove the log, cut and trim the ends. Garnish the top with the remaining mousse. Then generously sprinkle with praline.
9
Finally, refrigerate before serving.
Notes
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