Gianduja Hazelnut Yule Log – Dacquoise, Pralin , and Milk Chocolate Mirror Glaze
A festive yule log with hazelnut dacquoise, silky Gianduja cremeux, praline insert, praline crunch, Gianduja mousse, and a glossy milk chocolate mirror glaze.This is one of my favorite bûche recipes—an irresistible entremet for hazelnut lovers. Rich, nutty, and perfectly balanced, this layered dessert features a soft hazelnut dacquoise, creamy Gianduja crémeux, fruity praliné, a crispy hazelnut crunch layer, and a light Gianduja mousse. It’s finished with a flawless milk chocolate mirror glaze. Whether you're hosting a holiday dinner or simply celebrating the joy of pastry-making, this yule log is an elegant and indulgent showstopper.
Servings 12 people
Ingredients
🌰 Hazelnut Dacquoise (J-2)
- 2 egg whites
- 15 g granulated sugar
- 40 g powdered sugar
- 50 g hazelnut powder
🍫 Gianduja Crémeux (J-2)
- 80 g heavy cream
- 40 g whole milk
- 1 sheet gelatin 2 g
- 80 g Gianduja
🌰 Praliné (J-2)
- Smooth almond-hazelnut praliné 50% nuts, 50% sugar, for piping
✨ Milk Chocolate Mirror Glaze (J-2)
- 95 g granulated sugar
- 95 g glucose syrup
- 40 g water
- 95 g Valrhona Azélia milk chocolate
- 3.5 sheets gelatin 7 g
- 50 g unsweetened condensed milk
🍫 Praliné Crunch (J-1)
- 20 g Azélia milk chocolate
- 35 g crushed crêpes dentelles
- 10 g chopped hazelnuts
- 45 g almond-hazelnut praliné 50%
🍫 Gianduja Mousse (J-1)
- 160 g whole milk
- 2 egg yolks
- 10 g sugar
- 1.75 sheets gelatin 3.5 g
- 95 g Gianduja
- 160 g heavy cream 35%
Instructions
📅 Day -2
Hazelnut Dacquoise:
- Whip egg whites until foamy. Gradually add granulated sugar and beat to stiff peaks.
- Gently fold in hazelnut powder and powdered sugar.
- Pipe into a 24 × 10 cm rectangle mold or frame.
- Bake at 180°C for 15–20 minutes. Let cool.
Gianduja Cremeux:
- Melt the Gianduja gently.
- Heat milk and dissolve the rehydrated gelatin in it.
- Pour over the melted Gianduja and stir until smooth.
- Add cold cream and mix to combine.
- Pour over the baked dacquoise (still in the frame) and refrigerate for 1 hour.
Praline Insert:
- Remove the dacquoise + crémeux from the fridge.
- Cut into two strips (5 × 24 cm).
- Pipe praliné over one of the crémeux layers.
- Freeze for 1 hour.
- Stack the two strips to form: dacquoise / crémeux / praliné / crémeux / dacquoise.
- Wrap and freeze overnight.
Milk Chocolate Mirror Glaze:
- Heat sugar, glucose, and water to 103°C.
- Pour over condensed milk and add softened gelatin.
- Add chocolate and blend using an immersion blender.
- Strain to remove bubbles and refrigerate overnight.
📅 Day -1
Praliné Crunch:
- Melt milk chocolate. Mix with praliné and chopped hazelnuts.
- Gently fold in crushed crêpes dentelles.
- Shape into a 4 × 24 cm rectangle and chill.
Gianduja Mousse:
- Heat milk. In a separate bowl, mix yolks and sugar.
- Pour hot milk over egg mixture while whisking, then cook to 84°C (crème anglaise).
- Add gelatin, then pour over the Gianduja. Stir until smooth.
- Let cool to 25°C.
- Whip cream to soft peaks and fold gently into the Gianduja base.
Assembly:
- Fill a silicone yule log mold halfway with mousse.
- Insert the frozen dacquoise/crémeux/praliné block.
- Cover with more mousse.
- Finish with the praline crunch base.
- Freeze overnight.
📅 Day 0
- Finishing & Glazing:
- Warm the mirror glaze to 30–35°C.
- Unmold the frozen bûche and place on a rack.
- Pour glaze evenly over the surface.
- Decorate with toasted hazelnuts and gold leaf if desired.
- Let thaw in the refrigerator for at least 6 hours before serving.
