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
- Pralinoise : 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).
Quantity: 8 people
Ingredients:
Creamy praline insert
- 190 g whole liquid cream 30% mg
- 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 whole liquid cream 30% mg
- 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 whole liquid cream 30% mg
- 150 g milk chocolate
- 4 Gelatin sheets Vahine (1,90 grams per leaf – 200 blooms)
Preparation:
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.
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).
If you have any left over after the meal, know that it will keep for up to 4 days in the refrigerator.
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