A very gourmet Yule log to delight your guests: the Chocolate praline log and crunchy nutella ! It consists of a creamy praline mousse with a praline insert, a Nutella crisp, a hazelnut biscuit and a milk chocolate mirror glaze...
What you will like with this praline log
- Flavors: if you like praline, then this yule log is made for you! The praline mixes with the delicacy of nutella and milk chocolate.
- Texture : this yule log is creamy and melting, the crispy nutella gives it crunch, the biscuit brings a little softness.
- Difficulty level : as with all logs, this may seem difficult at first, but if you do it in advance, it's easier. You can freeze this praline log and only make the outer icing the day before D-Day, for example.
Ingredient details
- Praline : it’s in bars, you can find them in the chocolate section of the supermarket.
- Praline paste : you can find it in jars, in the pastry department at the supermarket or at Grand Frais for example. It is already sweet so no need to add sugar to the recipe.
- Nutella : you can take this brand or any other hazelnut spread.
How to make a chocolate praline log?
- Praline insert : the pralinoise preparation is poured into an insert mold and then frozen until assembly.
- Hazelnut dacquoise biscuit : a soft and easy to prepare biscuit with a good taste of hazelnut.
- Crunchy nutella : we simply mix crumbled lace crêpes with melted milk chocolate and nutella.
- Praline mousse : a creamy and unctuous mousse made from praline paste, as easy to make as whipped cream.
- Assembly of the log : as soon as the praline mousse is ready, we assemble the log (detail in my step-by-step photos below).
- Milk chocolate mirror glaze : this icing is poured over the frozen praline log.
NB: the quantities of ingredients and the detailed recipe are given to you at the bottom of the page.
Log mold used for this recipe
It's about Silikomart Meringa Yule Log Mold. It is completely made of silicone and allows easy demolding. For the insert, I used the Silikomart insert mold, it is slightly shorter than the mold, but I don't mind.
My tips for a successful yule log
- Make the log over several days : it is practical and the task seems less important. It keeps well in the freezer (about 2 weeks) well wrapped in cling film then in aluminum foil.
- Have a kitchen thermometer handy: It is essential for this recipe, whether it is the insert, the mousse or the icing. You can find cheap thermometers in supermarkets, I also recommend my professional kitchen thermometer.
- For successful mirror glazing, the log must be frozen several hours before. It is the cold that freezes the chocolate on the praline log in a few moments.
How to store your log?
Your praline log will keep in the fridge until the moment of tasting. If you don't eat the whole log on D-Day, know that it keeps in the fridge for about 4 days.
Other recipes to try
If you like to make homemade logs, then I advise you to take a look at these other recipes from the blog:
- Lemon meringue log
- Speculoos chocolate pear log
- Vanilla caramel pecan nut log
- Raspberry white chocolate yule log matcha tea
- Frozen tiramisu log
If you make this praline log, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful logs!
Nutella Crunchy Chocolate Praline Log
A gourmet log composed of a praline mousse, a praline insert, a Nutella crisp, a hazelnut dacquoise and a milk chocolate mirror glaze (without glucose syrup).
Ingredients
Creamy praline insert
- 190 g heavy whipping cream 30%
- 3 egg yolks
- 20 g granulated sugar
- 100 g praline tablets
- 1 gelatin sheet Vahine (1,90 grams per sheet - 200 blooms)
Hazelnut dacquoise biscuit
- 2 Egg whites
- 15 g granulated sugar
- 50 g hazelnut powder
- 30 g icing sugar
- 15 g cornstarch
Crunchy nutella
- 60 g Nutella or other hazelnut spread
- 50 g pastry milk chocolate
- 50 g natural lace pancakes
Praline mousse
- 2 egg yolks
- 360 g heavy whipping cream 30%
- 3 gelatin sheets Vahine (1,90 grams per sheet - 200 blooms)
- 185 g praline paste already sweetened (in the pastry department or at Grand Frais)
Milk chocolate mirror glaze
- 200 g granulated sugar
- 100 g water
- 100 g heavy whipping cream 30%
- 150 g milk chocolate
- 4 gelatin sheets Vahine (1,90 grams per sheet - 200 blooms)
Prepare in advance
Creamy praline insert
- In a saucepan heat the cream. Let stand 5 minutes. Soften the gelatin in cold water.
- Separately, whisk the egg yolks and powdered sugar until pale. Pour the hot cream in 3 times, beating well between each addition.
- Return to the saucepan and heat over low heat until the cream coats the spoon (like custard) at around 80-82°. Not beyond otherwise it seeds. Off the heat, add the drained gelatin.
- Pour into a container containing the pralinoise in pieces. Mix with a spatula to melt. If necessary pass the immersion blender to have a very smooth mixture.
- Pour into an insert mold the same size as the log mold. Cool then freeze for 4 hours.
Hazelnut dacquoise biscuit
- Preheat the oven to 180° traditional heat. Whisk together hazelnut powder, cornstarch and icing sugar. Separately, whip the egg whites with the sugar.
- Incorporate the ingredients into the whipped egg whites with a spatula, so as not to break the egg whites.
- Pour in a wide strip onto a sponge cake or baking sheet lined with parchment paper. Bake for 15/17 minutes, until golden brown.
- Cool then cut a strip to the size of the log mould.
Crunchy nutella
- Melt the milk chocolate and Nutella together in the microwave. Crumble the lace crêpes then mix with the melted chocolate.
- Pack this mixture into a wide strip (not too thick) on a sponge cake or baking sheet with parchment paper. Refrigerate for at least 30 minutes. Cut to the size of the log mould.
Praline mousse
- Soften the gelatin in cold water.
- In a saucepan, heat 110g of cream and the egg yolks, stirring constantly until it coats the spoon, around 82°.
- Off the heat, add the drained gelatin. Pour this mixture over the praline paste, previously warmed in the microwave to make it smooth. Let cool (not less than 35°).
- Meanwhile, whip the rest of the whipped cream. Gently fold the praline mixture into the whipped cream with a spatula.
Assembly of the log
- Pour the praline mousse up to half of the log mould. Add the still-frozen praline insert, pressing lightly to push it into the mousse (not all the way to the bottom). Cover again with praline mousse.
- Place the crunchy nutella strip, pressing lightly. Then place the hazelnut dacquoise biscuit on top, also pressing down. Fill the sides with praline mousse if necessary. Place in the freezer for at least 6 hours, overnight is better.
Milk chocolate mirror glaze
- Soften the gelatin in cold water. In a saucepan, heat the water and sugar to 103 degrees to obtain a syrup.
- Off the heat, add the single cream and then the drained gelatin.
- Pour over the chocolate in pieces, stir with a spatula so that it melts.
- Pour into a high container with a measuring spout then pass a mixer to make it smooth (do not raise the mixer so as not to make bubbles).
- When it reaches 35°, pour this glaze over the frozen log, placed on a rack with a collecting dish below. When it is almost set, decorate with praline or hazelnuts then refrigerate for at least 4 hours before serving.
- If you have any left over after the meal, know that it will keep for up to 4 days in the refrigerator.
Notes
Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the milk chocolate mirror glaze, then you let it thaw gently in the refrigerator until tasting (for about 4 hours).
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
This yule log is as beautiful as it is delicious!!!
Thank you Lady! Have a nice holiday!
Hello and thank you for sharing.
I would like to know if it is possible to replace the hazelnut paste with homemade praline
Thank you and wish you a good day
Hello Chantal, yes it is possible to use a homemade praline paste. However, it must already be sweetened, because my preparation for the mousse does not contain sugar: I only rely on that of the praline paste. See you soon :)
Hello
For the praline mousse, can we use a praline chocolate bar?
Merci de votre réponse
Hi Stéphanie, well, I haven't tried it myself, I can only advise you on what I've done. See you soon :)
hello, I would like to replace the vahine gelatine with fish gelatine which holds up better for freezing than agar-l agar what quantity should I use for, the mirror glaze and the praline mousse,
thank you for the answer.
Hello Nathalie, I don't know this gelatin at all, so I advise you to read the dosages listed on the manufacturer's box. Goodbye :)
hello, you give two models of molds which one should be used please to obtain the same rendering, thank you for the answer
Hello Danielle, I am giving the reference of my log mold AND my mold with interior insert since you need both molds for this recipe.
The log mold is this model: https://www.amazon.fr/Unbekannt-Moule-silicone-Silikomart-Silicone/dp/B0753JMMNB?__mk_fr_FR=ÅMÅŽÕÑ&crid=550UR1YI4JCC&keywords=moule+meringa&qid=1670513602&sprefix=moule+merin%2Caps%2C157&sr=8-1&linkCode=ll1&tag=lilibake-21&linkId=6c2c5c7ce3aa073e77501872bfa75f66&language=fr_FR&ref_=as_li_ss_tl
The insert mold is this model: https://www.amazon.fr/silikomart-20-404-13-0065-Silicone-Insert-220X50/dp/B07Z3YPHQ6?pd_rd_w=Wfu17&content-id=amzn1.sym.3e903e31-26aa-46b7-bc9c-c2062226ae30&pf_rd_p=3e903e31-26aa-46b7-bc9c-c2062226ae30&pf_rd_r=8GTD7688QTJZH8ZMMQPB&pd_rd_wg=6UeZu&pd_rd_r=f6193976-cdd0-4f08-b5c5-3e7019130c3b&pd_rd_i=B07Z3YPHQ6&psc=1&linkCode=ll1&tag=lilibake-21&linkId=e50d2fe130872ce7d0330d0e0a3be56c&language=fr_FR&ref_=as_li_ss_tl
Hello Aurelie,
Can we consider making a lemon mousse instead of a praline mousse?
I love the mix of the two!
Hello Marie, I understand your enthusiasm! Yes it is possible, besides you can make a mix with my lemon log here: https://liliebakery.fr/buche-citron-meringuee/
Hello,
Can we replace the praline mousse with a lemon mousse? The mix is just great!
Hello Marie, yes it is possible, besides you can mix with my lemon log here: https://liliebakery.fr/buche-citron-meringuee/
Hello Aurélie,
Can I prepare the entire log in advance and defrost it on the day?
thank you and happy holidays
Hello Annie, as a rule you don't refreeze something that has started to defrost: so if you want to do the mirror glaze on it before putting your mouth back in the freezer you will have to put it back in the freezer very quickly, it must not soften during the operation! This is the reason why I always prefer to do the mirror glaze just before putting my still frozen log in the refrigerator for slow defrosting. See you soon :)
Hello,
I made your super simple recipe and it looks super delicious!
She's in the freezer!
However I had a little problem but I don't know what caused it when mixing for the foam. I mixed my cream and praline paste it was quite hard and made lumps so I mixed!
I whipped my cream and when I mixed it made lumps again and deposited the praline mixture in the whipped cream which did not mix. I waited for 34 degrees though!
Do you have any idea what happened?
A big thank-you !!!!!
Hello Victorine, the praline paste should be smooth, almost liquid when you open your jar (yours must have hardened in its jar). So you should have warmed it up for a few seconds in the microwave and it would have had the right texture. And I confirm, it's a very delicious log! Happy holidays, see you soon :)
Hello, I have just made the praline, chocolate log, can I make the icing the night before? Thank you very much for this beautiful recipe see you soon Béatrice
Hello Béatrice, yes absolutely, you can make the icing the day before on frozen log, then you place in the refrigerator for slow defrosting for the next day. Goodbye :)
Hello,
I want to make your recipe for December 25, but I won't be at home. Can I make the log during the week (Thursday/Friday), transport it frozen on Saturday (about 2 hours journey) and make the icing during the day for the next day?
Thank you in advance !
Hello Lucie, yes you can, on one condition that it does not defrost. Because the topping must be made on a frozen log and you do not refreeze something that has been defrosted. See you soon :)
Another question I forgot to ask you, I have a 30 x 8 cm stainless steel log mold and a 28 x 4 cm plastic insert mold. Are the quantities correct?
Thank you very much.
Have a great holiday season.
Hello Lucie, you just need to do a volume calculation to know how much to multiply your ingredients. Happy Holidays !
Hello, last year I made your vanilla caramel pecan log which is just delicious so this year I'm doing it again and I would also like this praline log but as an icing I was thinking of making a milk chocolate rocher icing do you think it's possible? If so, do you have a recipe for it? Thank you very much.
Hello Laura, yes you can, but I don't have a recipe to offer you for now, maybe next year! See you soon :)
Hello,
I bought the silikomart mold with the diamond effect. Do you think this decor is feasible with this log where it is better to make it smooth?
Thanks in advance,
Happy Holidays
Hello Audrey, not sure if the mirror glaze comes out with a diamond effect, that's why I prefer smooth, but you do as you prefer! See you soon :)
Hello
I'm going to make your yule log for Christmas Eve. I'm not icing it, so for defrosting, do you recommend I unmold it or not?
Hi Manon, yes, to create a different setting. See you soon :)
Hello, I didn't manage to find the insert in time :(
Do you have any advice for making the insert without an insert?
Thank you so much!
Hello Joanna, in financier molds and then you stick them together to make a long sausage... Otherwise no insert, I don't know what else to tell you?
Hello,
Can I make the icing, drive 4 hours with the log in a cooler with camping ice cubes, put the logs in the refrigerator as soon as I arrive and eat them 3 or 4 days later? Thank you very much for your recipe, I can't wait to taste all that.
Hello Justine, it's possible if you don't break the cold chain, but starting to eat it 4 days after the fridge is not the best...
Hello, thank you for the recipe. Know why I have gelatinous lumps of praline in my mousse? The mixture was at the right temperature. Was the cream too cold?
Hello Melanie, I think it was your purchased praline paste that was too compact. The mixture must be fluid before being mixed with the whipped cream. You should warm your paste next time so that it liquefies before use. See you soon :)
Hello,
Could you give me the quantities for a 30 cm stainless steel mold please.
Or tell me by how much to multiply the recipe.
Thank you in advance.
Good night
Hello, you have to do a volume calculation: the volume of your mold divided by the volume of the mold to have the number by which to multiply your ingredients.
Good evening!
The first is in the freezer I'm editing the second tomorrow! All the separate preparations being excellent, I can't wait to taste the mounted version!
I had a problem with the insert, yet made this morning, impossible to take it off the insert mold (I also have the silikomart) this evening. It was still very soft and sticky.. any idea what happened or does it feel like that for you too?
Thank you for your recipes in any case, they are well explained and make everyone want!
Lise
Hello Lise, just pass a blade on the sides of the mold and it comes off on its own :) See you soon
Delicious and light buche thank you for this excellent recipe which caused a sensation
Thank you Beatrice! I'm glad your guests liked it! See you soon :)
A real treat, recipe very well explained and quite easy to make. Thank you so much.
Thank you Margaux! Goodbye :)
I made this log for Christmas, it is perfect, a wonderful taste for praline lovers.
Thank you so much for the recipe, I'll keep it in my favourites!
Thanks Nicholas! Goodbye
Hello Aurélie,
I want to make this log which looks like a treat for 31/12.
For a 30 x 8 yule log mold do you think the quantities in the recipe will be insufficient?
I tried to do a volume calculation as advised in another comment but I don't get the expected result...
I must be stupid
Have a nice day and happy holidays.
Good evening, I discover your recipes and it is a wonder!! I prepared the insert and put it in the freezer tonight and I also prepared the praline mousse tonight too, do you think it will last until tomorrow?
Hello Julie, the mousse must be prepared just before pouring it into the mold during assembly! Read the recipe again, it's written. There it will set in your salad bowl instead of setting in the log mold... I say it again, but stick strictly to the recipe, otherwise it's a waste. See you soon
Hello,
Is it possible to put only Nutella in the crisp (and no milk chocolate)?
I would like to make a dessert that tastes a lot like Nutella, how can I add it to the recipe (or is the taste already very present)?
Thank you
Hello Estelle, you have to put a little milk chocolate anyway so that the crisp is crispy when cut. If you only put Nutella it will be too soft. Don't worry the Nutella taste is very present in this crisp. See you soon :)
Hello, can we directly make a velvet flocking instead of the mirror glaze? Thank you ☺️
Hello Lola, absolutely, you can make velvet flocking without problem, on frozen logs. See you soon :)
Hello. Everything was perfect except for my icing....I respected the temperature but when I put it on nothing stuck to the log I had to pick up what fell and put it back except that it made gray paste....can you help me?
And regarding the praline paste, do you need the Saint Lucie abscess of butter or one without butter?
Merciiiii
Hello Ophélie, it is indeed a temperature problem that you are describing to me there. The icing was too liquid when you poured it, so it slid without sticking to your log (which must be well frozen, this is the imperative condition). And when you wanted to recover it, it had already cooled, so thickened. The key is really a very well frozen log, and icing at the right temperature. Advice: before pouring on your log, pour on the back of a ladle that you put in the freezer before: if it coats correctly then do it immediately on your log because it is at the right temperature!
For the praline, take that of St Lucia with cocoa butter. See you soon :)
Hello Aurelie,
I made the praline for the mousse. Should I add sugar?
Thank you for your recipes.
Sylvie
Hello Sylvie, if you made your own praline paste then yes you have to sweeten it: it's up to you to taste and sweeten to your liking before adding to the recipe as explained. See you soon :)
Hello Aurélie,
Do you think it is possible to replace the 100 g of praline tablet for the insert with praline paste purchased from Zodio? If so, can the quantities be the same?
Thank you for your answer
Hello Coralie, so the bonus of the pralinoise is that inside there is praline and milk chocolate (which helps hold the insert). So if you change to praline paste, it will be runny, unless you add melted milk chocolate with it (you have to test to know in what quantity). See you soon :)
Hello,
Can we use another log mold with a decorative mat at the bottom?
THANK YOU
Hello Virginie, yes you can use a decorative mat but WITHOUT mirror glaze because otherwise the decoration will be completely covered and therefore invisible. See you soon :)
Log made successfully in my humble opinion. A test before Christmas Day.
I will make other recipes from this blog.
thank you so much
Thank you very much Aurélie for your feedback! See you soon for other recipes :)
Hello,
After having tested almost all your Bavarians, I'm trying a log for the first time!
I made it today, so it's in the freezer. But I wonder, as it will be frozen for 15 days, do I leave it in its mold and I can unmold it the day before for the icing or should I keep it in something else?
Thank you for your feedback and all your superb recipes
Hello Pauline, you can keep it in its mold without any problem, it will come out of the mold the same way if you leave it for 2 days or 15 days. You have to unmold it just before icing so that it is still well frozen when you pour the icing on it. See you soon :)
Hello,
I have made all my preparations but I cannot assemble my log because the insert has not frozen enough.
Is it a problem if I leave my praline mousse in the fridge until the next day?
Thank you
Hello Marina, yes indeed it is a problem: you have to assemble the log just after preparing the mousse because it will solidify in its container very quickly because of the gelatin. See you soon :)
Bonjour.
I have everything I need to make this Yule log but I would like to replace the praline mousse with Kinder Buenos mousse.
The best thing is to cook my custard, pour it over the Kinder so that they melt and pass it through a sieve to remove any lumps and then add my whipped cream.
Do you think this is feasible?
Thank you
Hi Igor, very good question - this is a completely different recipe to develop and I wouldn't be able to advise you on this... You need to do some tests in the kitchen for this. See you soon :)
Hello !
I have a little problem with the praline insert, despite a night in the freezer and after trying to remove it with a knife, the inside seems to be soft and impossible to unmold without breaking it. Do you know why?
The thank you box
Hello Morgane, it's hard to say because I wasn't with you during your preparation... If you followed the ingredients carefully, it could be because your egg yolks weren't heated enough (and therefore not thickened enough) or because of the gelatin. See you soon :)
I have been a fan of your site for several months now and this year, I decided to try your recipes for Yule logs: a delight! For a pre-Christmas weekend, I made the praline and the vanilla one, my family was won over. You explain the steps perfectly well but I was just wondering how long I can keep the rest of the mirror glaze and possibly what else I can make with it so as not to waste it.
Thank you for your advice
Hello Alizée, thank you for your message! The mirror glaze because it contains a lot of gelatin, cannot be stored: it sets very quickly. Unless you have other desserts to glaze at the same time, I don't see how to reuse it immediately... See you soon :)
Good evening!
Is nestle “praline” chocolate equivalent to praline?
Thank you very much
Jeanne
Hello Jeanne, no they are not the same products. Poulain pralinoise contains 50% praline, this is the one you need. See you soon :)
Hello,
I am making this Yule log for this year's Christmas. I will make the icing on the evening of the 23rd. Since this is a first for me, I was wondering: how to unmold the insert and then the Yule log without breaking anything...
Hello Cé, your log must be very very frozen: it will be very hard, so you will be able to remove the silicone from the mold without damaging it. For the insert it's the same, if you have good equipment (for the insert, you pass a blade on the edges and you remove). See you soon :)
Hello,
I can't find a log mold where I live and I don't have time to order before Christmas either.
Can I use a cake pan?
Thank you!
Hello Chloe, I don't see how to unmold such a log from a cake mold without making a mess! And above all you need an insert mold too... Happy Holidays :)
Good evening. I would love to make your log recipe for New Year’s Eve. I would like to know if you can make the mirror glaze with dark chocolate? Thank you ☺️ Happy Holidays!
Hello Angéline, yes you can make it with dark chocolate instead, see you soon :)
Hello. I have to transport my log. Can I make the icing at home and transport it already set and reheat it to ice the log once there? Thank you
Hello Marylin, it is clearly stated that the topping is only done on frozen logs. See you soon :)
Hello,
I have a quick question for you, when you simply say "heat" for example for the liquid cream at the insert stage in this recipe (or for the lemon juice and sugar at the mousse stage in the lemon meringue log recipe), do the ingredients need to be brought to a boil? If not, can you tell me the degree of heating? Thanks!!
Thank you very much for your recipes, they are great!!!! :)
Hello Julie, thank you for your message! Heat = heat without boiling, stop just before. Happy holidays :)
Hello, I am making this log for New Year's Eve, thank you for this recipe which clearly makes me want to. I made the praline insert last night and scrupulously respected the dosages but it does not completely fill the insert mold (I bought the same ones as those recommended). My question is therefore should I make a second insert (this will therefore make a round instead of a half-round?
Thanking you for your response!
Hello Clothilde, it's normal not to fill the entire insert, it would be too disgusting... Leave it as is, you need more praline mousse than insert. Happy Holidays :)
Hello,
Thank you for these great recipes and great explanations. I would like to know if I can replace the praline paste with praline chocolate please? Thank you in advance and happy holidays!
Hello Laura, not possible, you need the specified ingredients, otherwise beware of disaster :) Happy holidays
Hello,
My partner is pregnant, what can I replace the egg yolks in the insert with?
Thanks in advance for your advice
Hello, I advise you to choose another log, happy holidays :)
Thank you very much for your answer but I realize I didn't express myself correctly... I meant that I ended up with a double dose of dough for the praline insert (finally I was able to make and freeze 2 with the indicated doses). Is this normal? I think I only put one in the log, but I find it strange...
Hello Clothilde, maybe you had to fill the mold more in this case? Sorry but since I wasn't in the kitchen with you, how do you know? I always give a margin of proportion because not everyone has the same insert mold as me. But from there to having double, that's a lot... Happy Holidays :)
Hello, thank you for this recipe!
I had a big problem when making the praline mousse. I microwaved my praline paste to make it more fluid, I whipped the cream but when I added the gelatin to the cream, it set very quickly. I had lots of lumps and didn't know what to do with them (put the cream/praline/gelatin mixture back in the microwave before mixing it with the whipped cream? Start all over again?). Do you have a backup solution?
I'm afraid my log is not really edible, I'm very disappointed to have missed it at the very last step
Hello Charline, if you reread the recipe, the gelatin must be added to the hot preparation just after removing it from the heat, not later otherwise it will not melt anymore! That's what happened to you I think. Starting the mousse again is the only solution. Happy Holidays :)
I tested this recipe before Christmas Day to see if I was satisfied before offering it to my family. The answer is clearly yes! I love it, can't wait to make it again and for him to discover it
Thank you Manon! Glad you like it so much :) Happy Holidays
Hello
I allow myself a "stupid" question, I would like to start my log in advance. Where should I start please? In what order especially?
Thanking you in advance
Hello Marion, you can make the biscuit, the crispy topping, the insert in advance. The mousse should be made just before assembling the log, and the mirror glaze last on the frozen log. See you soon :)
Hello,
When icing, can all the chocolate that has fallen into the receiving tray be reheated to pour it back onto the log?
Thank you so much!
Hello Pauline, as it contains gelatin, it is difficult to recover it if it has had time to set... You have to put it back immediately if it is not pasty. I never reheat it. Happy holidays :)
Yule log made over three days with the insert then the other devices then the icing.
A few little scares but everything went very well in the end.
All that's left is to enjoy this afternoon :-)
For this beautiful recipe accessible with little equipment and "classic" ingredients!
I made the insert mold from a parchment paper box (it's the right width), which I cut out and covered with cling film.
Thanks Estelle for your feedback! It's true that we can also make homemade food that looks great ;) See you soon
Hello,
Thank you for all your recipes.
I just finished making this one, but in round cakes for a birthday. I took the same proportions (except for the crispy which I doubled).
There were no more plain lace crepes so I took the milk chocolate one. It also works by lightly microwaving them.
I had one problem, with the praline mousse. It was a little too runny. I put everything in the freezer but it was already escaping. I'm keeping my fingers crossed that the gelatin will work quickly.
Hello,
I made this praline log 2 days before Christmas then left it in the freezer covered with cling film and aluminum foil.
Frost the night before then refrigerate until serving the next day at noon.
Great visual and taste result: light and well-marked praline taste.
Everyone had a great time!
I have tried many of your recipes and they are always excellent!
Thank you!
Thank you very much Patrick! It's practical to be able to get ahead before the big day and especially less stress, you're right :) See you soon
Many thanks for very clear explanations. This log was a success.
Thank you very much Cé!
A marvel! I prepared this log for the new year and by following the recipe step by step, I had no problem. Thank you for this very detailed and really delicious recipe.
She is in the spotlight today in my little kitchen:
virginie92.canalblog.com/archives/2024/01/03/40161934.html
Best wishes!
Bravo Virginie for your achievement! See you soon :)
Hello, I have just made the creamy insert. I have the same insert mold as you… you put the preparation in the small insert, is that right?
Best regards
Hello Sophie, yes I always use the small side of the insert. See you soon :)
Hello,
I would like to make this recipe in a dessert mold. Is it possible ?
If so, how do you convert between a log recipe and a dessert mold?
Thank you in advance
Hello Fanny, to answer you, there is no calculation to go from a log mold to a round dessert: you have to evaluate the dimensions (and ingredients) necessary for each layer to then assemble it in a round dessert way. A test is mandatory before the big day :)
Hello !
For the crunch, is it possible to only use dark chocolate (obviously I would increase the dose to replace the Nutella)?
Thank you in advance for your reply !
Hello Iris, to answer you, only dark chocolate, no not possible it will be "uncuttable", on the other hand a mixture as given in the recipe yes: lace pancakes, Nutella, dark chocolate, knowing that dark chocolate will be a little harder to cut than milk chocolate. See you soon :)
Hello,
I would like to make this log for New Year's Eve on December 24th. If I do the mirror glaze in the morning on my frozen log and put it in the fridge, will it be defrosted in the evening?
thanks in advance
Hello Joanna, yes, it is already specified in the recipe, you need at least 4 hours of defrosting. See you soon :)
Hello,
I would like to make this Yule log.
My husband is allergic to egg yolk, is there an alternative to replace the egg yolks in the creamy?
Hello Marie, so to answer you, I don't know of any other alternative to suggest to you to make a creamy mixture than to add egg yolks... See you soon :)
Good evening, I just made this log thinking of freezing it and serving it at Christmas, so in 4 weeks. I only read afterwards that you had indicated 2 weeks... is that really a problem? Thank you for your incredible recipes.
Hello Alexia, so generally speaking, freezing a dessert makes it lose a little of its flavor (especially protect the log well from humidity) so I recommend freezing it as little as possible so that it is perfect. Two weeks or four, it's up to you... See you soon :)
Hello,
Is it a problem if I make my Nutella crisp the day before assembling my Yule log?
Thank you!
Hello Estelle, no it doesn't matter. See you soon :)
Hello, first of all I discovered your site and all your recipes look superb! Thank you! I will try several very soon. My children would like me to make this log but I do not have the recommended mold, I have the other Silicomart that you use on other recipes (the Diamond log, which is not silicone). Can I still make this recipe?
Hello Stéphane, thank you! You can use any type of mold as long as you adapt the calculation of the ingredients to your equipment. The volume calculation is explained at the bottom of my recipe sheet. See you soon :)
I made everything the day before except the mousse. My icing was just a little too warm but for a first, I made a splash! Thanks for the recipe
Thank you Emmanuelle for your feedback! See you soon :)
Hello
With the quantities, can I make 12 mini logs?
Thank you for your feedback?
Have a good day
Hello Cynthia, no idea... You have to calculate your volumes and compare them to mine, I always give my dimensions. See you soon :)
Hello, I would like to taste the log on the 25th at noon. It is already ready and put in the freezer while waiting for the icing. Can I defrost it on the 24th in the morning for the icing and place it in the fridge until the next day 14-15 p.m. for tastings? Thank you for your feedback and especially thank you for this great recipe!
Hello Carole, yes if the assembly of your log has been done correctly, it will keep in the refrigerator until the next day. See you soon :)
Hello, I would like to make your recipes for chocolate praline log and vanilla log with pecan nut catamel insert but I wanted to start with iced logs, can they be used as such?
Thank you
Hello Morgane, no these are not ice cream logs, they are desserts. See you soon :)
Hello, I'm going to make this log for Christmas. I don't really know what praline paste to buy. Do I need a mixture of almonds and hazelnuts or just one of the two? Is La Patelière or Sainte Lucie suitable or should I buy something else? Thanks in advance.
Hello Manon, you can take Saint Lucia. See you soon :)
Good evening, my mold is 1L, how much is yours please? Thank you
Hello Julie, the dimensions of my mold are given in the recipe sheet: 25 x 7,5 x 9 cm. It's up to you to calculate the volume :)
Hello,
After making the lemon meringue log last year (successfully), I want to make this praline log. But I might not have time to make the mirror glaze. Does it add anything in terms of taste or is it just for decoration? If I can't do it, should I add something else to the recipe?
thank you for your reply
Hello Rose, you can look in the recipe sheet the ingredients that make up the mirror glaze to know if you will miss it or not. I can't answer for you, it's everyone's taste :) See you soon
I am making your praline log but I have a problem the insert does not harden in the freezer. Could you help me please. For your information my freezer is very efficient and is at -18°C
Hello Laëtitia, firstly it is a creamy insert, it should not be ultra hard like an ice cube. Secondly, it is difficult to say because I was not with you during your preparation... If you have scrupulously followed the ingredients, it could come from your egg yolks not heated enough (therefore not thickened enough) or from the gelatin. See you soon :)
Excellent and easy to make.
Thank you for the recipe, a must-do.
Thank you very much Lauriane, glad you like it so much! See you soon :)
Hello
I just made this yule log and I had a question
Can I take the yule log out of the freezer, add my icing and put it back in the freezer?
I'll put the yule log in the fridge later this evening.
PS: I love your recipes
Hi Marine, yes it's possible if the yule log doesn't have time to defrost in between. See you soon :)
Hello,
Have you ever tried replacing the praline paste with Nutella in the mousse?
If so, how much did you use?
Hello Clémence, to answer you, no because the recipe is designed with praline paste only. I invite you to do your tests in the kitchen if you wish! See you soon :)
Hello, thank you very much for this recipe and all the others, the instructions are precise, and the result never disappoints! I have a question that does not necessarily concern your recipes: I find that the biscuits of the assembled logs tend to be soft, or in any case not crispy as desired. How to avoid this? I thought about not freezing the biscuit but I am not even sure of a better result. Do you have any advice? An experience to share?
Hello, to answer you, the biscuit must be soft, it is the crispy part that must be hard. The more you pack a crispy part, and the thicker you make it, the harder it is to cut. See you soon :)
Hello, can I use the recipe for the praline insert in a Molly cake? I'm afraid it will defrost and leak.
Hello Aya, unfortunately this insert is not made for that, it is made to be inserted into a log mousse. See you soon :)
Hello,
Last year I made the lemon meringue yule log, it was wonderful. Thank you for your explanations, they were really easy to follow. This year I'd like to make the praline yule log. But I don't know the difference between Nutella and praline paste. I usually make my own spread. But I don't know which is which? Is it better to buy both? Thank you.
Hi Rachel, it's not the same thing. You can check the ingredients on the label. I recommend following the list given in the recipe. See you soon :)
I tried this recipe, I loved it, thank you!
I have a quick question: when I cut my yule log before eating, the crunchy layer completely separates from the praline mousse and dacquoise biscuit. Do you have any tips to prevent this?
Thank you in advance
Hello, it's possible to pour the crumble topping directly onto the cut sponge cake; it will stick right away. I find it a little less practical, though. See you soon :)
Hello
I made your yule log, thank you for the recipe. The result was fantastic!
I have a quick question: do you have any tips to prevent the crispy layer from separating from the mousse and dacquoise biscuit when cutting?
Furthermore, is it possible to make the entire yule log (except for the icing) and leave it in the freezer for 6 days?
Thank you in advance
Hi Adeline, you can pour the crunchy mixture directly onto your biscuit if you prefer. Yes, you can leave it in the freezer for several days. See you soon :)
Hello, I made this yule log and I noticed that my praline hardened before being incorporated into the cream, but I wanted to follow the temperature instructions. I had to start over. If you disregard this small problem, the yule log is easy to make and it's truly delicious. Even though I'm not a big fan of praline. And the mango one is fantastic! I still have the glaze to make... we'll see.
Thank you so much for all these details about the recipes, it helps us get started!
Thanks Lio, see you soon :)
Hello,
I love your desserts.
For this recipe, is the praline paste (Vahiné brand) found in supermarkets suitable, or is it absolutely necessary to use your own praline paste?
What is the difference between praline paste and praline paste?
Thank you
Happy Holidays
Hi Delphine, I think it's the same thing, you can try the vahine. See you soon :)
My mousse was very runny; I'm even afraid the insert might have sunk to the bottom! Do you think the log will hold its shape when I cut it?
Hello, yes, as soon as you add gelatin to a preparation, it sets! See you soon :)
Hello, quick question: how long should I take it out of the freezer before tasting it?
Hi Amélie, it's specified in the recipe. About 6 hours. See you soon :)
Hello
I am currently making the caramel pecan yule log.
I'd like to make your milk chocolate mirror glaze on top, but I'd like to know if I can replace the milk chocolate with white chocolate? Or dark chocolate?
Thank you in advance !
Hello, I have a recipe for black glaze here: https://liliebakery.fr/buche-3-chocolats/
Great recipe, a real treat! I just have one question about the appearance of the mirror glaze; the one in the photo is very dark, while mine is very light. Is it possible to substitute dark chocolate for the milk chocolate when making the mirror glaze?
Hello, here is the link to a black mirror glaze: https://liliebakery.fr/buche-3-chocolats/
This recipe was made for Christmas Eve. It was a real success; all the guests loved it.
It really has a wow factor, it looks like a pastry chef's log cake.
My first homemade yule log, thank you so much for this fabulous recipe and very well explained step by step which made it very easy to make.
Next year I'll try the lemon one
Thanks again!
Thank you so much, Manon! See you soon :)
Hello,
This yule log is excellent!
I was afraid the praline would be too strong in the mouth but not at all.
I would do it again without hesitation!
Thank you Elodie! See you soon :)
Made it for Christmas, it was delicious! We thoroughly enjoyed it. I followed the recipe exactly (although I didn't have the same gelatin, so it was a little gelatinous because I think the amount of gelatin was too high). I'll definitely make it again.
Thank you Florine! See you soon :)