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 crunchy nutella, 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 tablets, you can find it in the chocolate department 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 release. 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 frosting. You can find inexpensive thermometers in the supermarket, 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).
Yield: 8 people
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 leaf – 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 leaf – 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 leaf – 200 blooms)
Instructions:
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
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
LadyMilonguera
This yule log is as beautiful as it is delicious!!!
Lilie bakery
Thank you Lady! Have a nice holiday!
Chantal
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
Lilie bakery
Hello Chantal, yes it is possible to use a homemade praline paste. On the other hand, it must already be sweet, because my preparation for the mousse does not contain any sugar: I only count on that of the praline paste. Goodbye :)
nathalie
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.
Lilie bakery
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 :)
Danielle
hello, you give two models of molds which one should be used please to obtain the same rendering, thank you for the answer
Lilie bakery
Hello Danielle, I give the reference of my yule log mold AND my inner insert mold since these two molds are needed 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
Marie
Hello Aurelie,
Can we consider making a lemon mousse instead of a praline mousse?
I love the mix of the two!
Lilie bakery
Hello Marie, I understand your enthusiasm! Yes it is possible, moreover you can make a mix with my lemon log here: https://liliebakery.fr/buche-citron-meringuee/
Marie
Hello,
Can we replace the praline mousse with a lemon mousse? The mix is just great!
Lilie bakery
Hello Marie, yes it is possible, moreover you can mix with my lemon log here: https://liliebakery.fr/buche-citron-meringuee/
Annie
Hello Aurélie,
Can I prepare the whole log in advance and thaw on D-Day,
thank you and happy holidays
Lilie bakery
Hello Annie, in principle we do not refreeze something that has started to thaw: 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 make the mirror glaze just before putting my still frozen log in the fridge to thaw slowly. Goodbye :)
Victorine
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 !!!!!
Lilie bakery
Hello Victorine, the praline paste should be smooth and almost liquid when you open your jar (yours must have hardened in its jar). So you would have had to warm it up for a few seconds in the microwave and it would have had the right texture. And I confirm to you, it is a very greedy log! Happy holidays see you soon :)
Beatrice
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
Lilie bakery
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 :)
Lucia
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 !
Lilie bakery
Hello Lucie, yes you can on one condition that it does not thaw. Because the topping must be done on a frozen log and you can't refreeze something that has been thawed. Goodbye :)
Lucia
Another question that 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 good holiday season.
Lilie bakery
Hello Lucie, you just need to do a volume calculation to know how much to multiply your ingredients. Happy Holidays !
laura
Hello last year I made your vanilla caramel pecan nut log which is just delicious so this year I repeat the operation and in addition I would like this praline log but in icing I was thinking of making a milk chocolate icing instead rock do you think it is possible? If so, do you have a recipe for this one? thank you so much.
Lilie bakery
Hello Laura, yes you can, but I don't have a recipe for you at the moment, maybe next year! Goodbye :)
Audrey
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
Lilie bakery
Hello Audrey, not sure that the mirror glaze comes out with a diamond effect, that's why I prefer smooth, but you do as you prefer! Goodbye :)
JOANNA
Hello, I couldn't find the insert in time :(
Do you have any advice for making the insert without an insert?
Thank you so much!
Lilie bakery
Hello Joanna, in financial molds and then you glue them to each other to make a long sausage… Otherwise no insert, I don't know what else to tell you?
Justine
Hello,
Can I make the icing, travel 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 and 4 days later? Thank you so much for your recipe, I can't wait to try it.
Lilie bakery
Hello Justine, it's doable if you don't break the cold chain, but starting to eat it 4 days after the fridge is not the best...
Mélanie
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?
Lilie bakery
Hello Mélanie, 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 dough the next time so that it liquefies before use. Goodbye :)
Christelle
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
Lilie bakery
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.
Lise
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
Lilie bakery
Hello Lise, just pass a blade on the sides of the mold and it comes off on its own :) See you soon
Beatrice
Delicious and light buche thank you for this excellent recipe which caused a sensation
Lilie bakery
Thank you Beatrice! I'm glad your guests enjoyed it! Goodbye :)
Margaux
A real treat, recipe very well explained and quite easy to make. Thank you so much.
Lilie bakery
Thank you Margaux! Goodbye :)
nicolas
I made this log for Christmas it is perfect a wonderful taste for lovers of praline.
Thank you so much for the recipe, I'll keep it in my favourites!
Lilie bakery
Thanks Nicholas! Goodbye
Coralie
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.
Julie
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?
Lilie bakery
Hello Julie, the mousse must be prepared just before pouring it into the mold during assembly! Read the recipe it is written. Suddenly it will solidify in your salad bowl instead of solidifying in the log mould… I repeat, but stick strictly to the recipe, otherwise it's a waste. Goodbye
Estelle
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
Lilie bakery
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 present in this crisp. See you soon :)
Lola
Hello, can we directly make a velvet flocking instead of the mirror glaze? Thank you ☺️
Lilie bakery
Hello Lola, absolutely, you can make velvet flocking without problem, on frozen logs. See you soon :)
Ophe
Good morning. Everything was perfect apart from my icing….I respected the temperature but when I put it nothing stayed on the log I had to collect what fell and put it down except that it makes pâté gray….can you help me?
And regarding the praline paste, do you need the Saint Lucie abscess of butter or one without butter?
Merciiiii
Lilie bakery
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 slipped without clinging to your log (which must be well frozen, this is the essential condition). And when you wanted to pick it up it had already cooled down, therefore thickened. The key is that the log is really frozen very well, and the icing is at the right temperature. Tip: before pouring onto your log, pour onto the back of a ladle that you have put in the freezer before: if it coats properly 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 :)
Sylvie
Hello Aurelie,
I made the praline for the mousse. Should we add sugar?
Thank you for your recipes.
Sylvie
Lilie bakery
Hello Sylvie, if you have 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 :)
Coralie
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 identical?
Thank you for your answer
Lilie bakery
Hello Coralie, so the bonus of the praline 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'll have to test to find out how much). See you soon :)
Virginia
Hello,
Can we use another log mold with a decorative mat at the bottom?
THANK YOU
Lilie bakery
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 :)
Aurelie
Log made successfully in my humble opinion. A test before Christmas Day.
I will make other recipes from this blog.
thank you so much
Lilie bakery
Thank you very much Aurélie for your feedback! See you soon for other recipes :)
Pauline
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
Lilie bakery
Hello Pauline, you can keep it in its mold without problem, it will come out the same way if you leave it for 2 days or 15 days. You need to unmold it just before icing so that it is still well frozen when you pour the icing on it. See you soon :)
Marina
Hello,
I have done 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
Lilie bakery
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 :)
Igor
Bonjour.
I have everything I need to make this Christmas 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 through a strainer to remove any pieces and then incorporate my whipped cream.
Do you think this is feasible?
Thank you
Lilie bakery
Hello Igor, very good question – it’s totally another recipe to develop and I wouldn’t be able to advise you on that… You have to carry out tests in the kitchen for that. See you soon :)
Morgane
Hello !
I have a little problem with the praline insert, despite a night in the freezer and after trying to peel it off with a knife, the inside seems to be soft and impossible to unmold without breaking it. Do you know why ?
The thank you box
Lilie bakery
Hello Morgane, 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 :)
Alizée
I have been a fan of your site for several months now and this year, I decided to try your recipes for 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
Lilie bakery
Hello Alizée, thank you for your message! Mirror glaze, because it contains a lot of gelatin, cannot be preserved: 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 :)
Jeanne
Good evening!
Is nestle “praline” chocolate equivalent to praline?
Thank you very much
Jeanne
Lilie bakery
Hello Jeanne, no they are not the same products. The Poulain praline contains 50% praline, this is the one you need. See you soon :)
Cé
Hello,
I am making this log for Christmas this year. I will make the icing on the evening of the 23rd. As this is a first for me, I was wondering: how to unmold the insert and then the log without breaking anything...
Lilie bakery
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 material (for the insert, you run a blade around the edges and remove). See you soon :)
Chloe
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!
Lilie bakery
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 :)
Angeline
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!
Lilie bakery
Hello Angéline, yes you can make it with dark chocolate instead, see you soon :)
Julie
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 the boil? If not, can you tell me the heating level? THANKS!!
Thank you very much for your recipes, they are great!!!! :)
Lilie bakery
Hello Julie, thank you for your message! Heat = heat without boiling, stop just before. Happy holidays :)
Clotilde
Hello, I am making this log for New Year's Eve, thank you for this recipe which clearly tempts you. I made the praline insert last night and scrupulously respected the dosages but it does not completely complete the insert mold (I bought the same ones as recommended). My question is therefore should we make a second insert (so this will make a round instead of a half-round?
Thanking you for your response!
Lilie bakery
Hello Clothilde, it's normal not to fill the entire insert, it would be too cloying... Leave it as is, you need more praline mousse than insert. Happy holidays :)
Laura
Hello,
Thank you for these beautiful recipes and these excellent explanations. I would like to know if I can replace the praline paste with chocolate praline please? Thank you in advance and happy holidays!
Lilie bakery
Hello Laura, not possible, you need the specified ingredients, otherwise beware of disaster :) Happy holidays
Dudu
Hello,
My partner is pregnant, what can I replace the egg yolks in the insert with?
Thanks in advance for your advice
Lilie bakery
Hello, I advise you to choose another log, happy holidays :)
Clotilde
Thank you very much for your response but I realize I didn't express myself correctly... I wanted to say that I found myself with a double dose of dough for the praline insert (finally I was able to make and freeze 2 with the doses indicated). Is this normal? I'm thinking of only putting one in the log, but I find that strange...
Lilie bakery
Hello Clothilde, perhaps it was necessary to fill the mold more in this case? Sorry but since I wasn't in the kitchen with you, how do I 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 :)
Charline
Hello, thank you for this recipe!
I had a big problem when making the praline mousse. I put my praline paste in the microwave to thin it out, I whipped up the whipped cream but when I added the gelatin to the cream, it solidified very quickly. I had lots of lumps without knowing what to do with them (microwave the cream/praline/gelatin mixture before mixing it with the whipped cream? Start all over again?). Do you have a backup solution?
I'm afraid my log isn't really edible, I'm very disappointed to have missed it at the very last step
Lilie bakery
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 no longer melt! That's what happened to you I think. Starting the foam again is the only solution. Happy holidays :)
Manon
I tested this recipe ahead of Christmas Day to see if I was happy with it before offering it to my family. The answer is clearly yes ! I love it, can't wait to do it again and for him to discover it
Lilie bakery
Thank you Manon! Glad you like it so much :) happy holidays
Pauline
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!
Lilie bakery
Hello Pauline, as it contains gelatin, it is difficult to recover it if it has had time to set... You must put it back immediately if it is not pasty. I never reheat it. Happy holidays :)
Estelle
Log made over three days with the insert then the other devices then the icing.
A few small scares but everything went very well in the end.
More than just to enjoy this afternoon :-)
For this beautiful, accessible recipe with little equipment and “classic” ingredients!
I made the insert mold with a box of baking paper (it's the right width), which I cut out and covered with cling film.
Lilie bakery
Thank you Estelle for your feedback! It’s true that we can also make amazing homemade products ;) See you soon
Julie
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 encountered only one problem, with the praline mousse. It's a little too liquid. I put everything in the freezer but it was already leaking out. I'm crossing my fingers that the gelatin will take effect quickly.
Patrick
Hello,
I made this praline log 2 days before Christmas then left it in the freezer covered with cling film and aluminum foil.
Frosting the evening before then in the fridge until tasting the next day at noon.
Great visual and taste result: light and well-marked praline taste.
Everyone feasted !
I have tried many of your recipes and they are always excellent!
Thank you!
Lilie bakery
Thank you very much Patrick! It’s practical to be able to get ahead before the big day and above all less stress, you’re right :) See you soon
Cé
Many thanks for very clear explanations. This log was a success.
Lilie bakery
Thank you very much Cé!
Virginia
A wonder! I prepared this log for the New Year and following the recipe step by step, I had no problems. Thank you for this very detailed and truly delicious recipe.
It is in the spotlight today in my little kitchen:
virginie92.canalblog.com/archives/2024/01/03/40161934.html
Best wishes!
Lilie bakery
Bravo Virginie for your achievement! See you soon :)
Sophie
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
Lilie bakery
Hello Sophie, yes I always use the small side of the insert. See you soon :)