Gourmet Christmas log with praline chocolate and creamy praline filling, madeleine sponge cake and crispy praline crisp

This Chocolate Praline Yule Log is a luxurious dessert that combines the rich flavors of praline and chocolate with a light and fluffy sponge cake. The Yule Log is filled with a creamy praline cream, topped with a crunchy praline crumble, and enveloped in a decadent chocolate whipped cream. Each bite offers a perfect balance of textures, from the creamy filling to the crunchy crumble and tender sponge cake. This dessert is not only delicious but also visually stunning, making it the perfect centerpiece for your holiday table.

Why you'll love this:

You’ll love this Chocolate Praline Yule Log for its rich, indulgent flavors and the satisfying contrast between the creamy praline filling and the crunchy praline. The madeleine sponge adds a light, airy texture that complements the dense chocolate whipped cream. This recipe is perfect for anyone who enjoys sophisticated desserts with layers of flavor and texture. Whether you’re a seasoned baker or trying something new, this Yule Log is sure to impress your guests and make any occasion special.

Perfect opportunity:

This Yule log is perfect for festive gatherings, especially during the holiday season. It is perfect for the end-of-year or New Year's Eve parties, when a spectacular dessert is in order. The combination of praline and chocolate is a classic choice that appeals to a wide range of tastes, making it a great option for family gatherings or elegant dinners. Its beautiful presentation and gourmet taste also make it a wonderful gift to give to loved ones.

Decorating tips:

replaces the word nice with empty enhance the presentation, you can glaze the Yule log with a chocolate coating and sprinkle with crushed pralines or decorate with chocolate chips. For a festive touch, consider dusting the log with icing sugar to mimic snow, or add edible gold leaf for a luxurious finish. You can also garnish with fresh berries or chocolate decorations to add color and texture. Serving the Yule log on a decorative platter will make it the star of your dessert table.

Ingredients:

For the Praline Cream:

• 2 large egg yolks
• 25 g caster sugar
• 125 g whole milk
• 125 g of thick cream
• 120 g of praline chocolate
• 4 g gelatin

For the Madeleine:

• 2 large eggs
• 120 g caster sugar
• 50 g melted butter
• 25 g of milk
• 50 g of neutral oil
• 130 g all-purpose flour
• 4 g baking powder

For the Praline Crisp:

• 70 g of praline chocolate
• 50 g of lace crepe (crispy wafer)

For the chocolate Chantilly cream:

• 320 g of thick cream
• 100 g dark chocolate

Instructions:

1. Prepare the Praline Cream: In a bowl, whisk together the egg yolks and sugar until the mixture turns white. In a saucepan, bring the milk and cream to the boil. Pour the hot milk mixture over the egg yolks, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (do not exceed 80°C, as it should resemble a custard). Remove from the heat and add the hydrated and drained gelatin. Pour the mixture over the chopped praline chocolate and stir until smooth. Pour the praline cream into your insert mold and freeze for 4 to 5 hours.
2. Prepare the Madeleine: Preheat your oven to 180°C (350°F). In a bowl, beat the eggs and sugar until pale and fluffy. Add the melted butter, milk and oil and mix well. Sift the flour and baking powder and gently fold into the mixture. Spread the dough out into a thin layer on a baking tray lined with baking paper. Bake for 10 minutes or until golden brown. Leave to cool completely.
3. Prepare the Praline Crisp: Melt the praline chocolate in a bain-marie or in the microwave. Crumble the lace pancake and mix with the melted chocolate. Spread the mixture on the cooled madeleine and set aside in the refrigerator until the mixture sets.
4. Prepare the chocolate Chantilly cream: Whip the cream until soft peaks form. Melt the dark chocolate and let it cool to about 40°C. Add a third of the whipped cream to the chocolate and whisk vigorously. Gently fold in the remaining whipped cream using a spatula until smooth and even.
5. Assemble the Christmas log: Once the praline cream insert is frozen, place it on the praline crisp and wrap the madeleine around it. Cover the log with chocolate whipped cream, smoothing it evenly. Freeze the assembled log to set.

Appreciate!