Pralinoise & Hazelnut Yule Log – A Creamy, Crunchy Christmas Delight
This bûche features layers of hazelnut ganache, soft choux biscuit, praline mousse, and milk chocolate mirror glaze—a festive dessert to impress!A Christmas bûche filled with pralinoise ganache, choux sponge, hazelnut streusel, and smooth praline mousse, all covered in shiny mirror glaze.This Pralinoise & Hazelnut Yule Log is pure holiday indulgence. Combining soft pâte à choux sponge, creamy pralinoise mousse, and a crunchy hazelnut streusel base, it strikes the perfect balance of textures. Each bite melts with the comforting taste of hazelnut and milk chocolate, while the glossy mirror glaze brings festive elegance. You can prepare it in advance and freeze it—perfect for stress-free holiday planning. Whether you're serving it for Christmas Eve or gifting a showstopping dessert, this bûche is a seasonal masterpiece.
Servings 12 People
Ingredients
Hazelnut Ganache
- 60 g Pralinoise
- 40 g heavy cream
- 65 g hazelnut praline
Choux Biscuit
- 50 g milk
- 50 g flour
- 35 g butter
- 40 g egg yolks
- 40 g whole egg
- 80 g egg whites
- 40 g sugar
Hazelnut Streusel (Reconstructed)
- 20 g soft butter
- 20 g flour
- 20 g brown sugar
- 25 g hazelnut powder
- 20 g crêpes dentelles crispy flakes
- 40 g Pralinoise
Pralinoise Mousse
- 160 g milk
- 2 egg yolks
- 10 g sugar
- 1.25 gelatin sheets
- 95 g Pralinoise
- 160 g heavy cream
Milk Chocolate Mirror Glaze
- 95 g sugar
- 95 g glucose
- 40 g water
- 95 g milk chocolate
- 3.5 gelatin sheets
- 50 g sweetened condensed milk
Instructions
Hazelnut Ganache
- Melt the Pralinoise with 20 g of cream.
- Once smooth, add the remaining 20 g of cream and hazelnut praline.
- Blend with an immersion blender.
- Cover with cling film (touching the surface) and chill in the fridge.
Choux Biscuit
- In a saucepan, bring milk and butter to a boil.
- Lower the heat and add flour, stirring quickly with a wooden spoon.
- Cook for 1 minute until a dough ball forms.
- Transfer to a bowl and mix for 3 minutes to cool slightly.
- Add egg yolks and whole egg gradually while mixing.
- In another bowl, whip egg whites until foamy. Add sugar gradually and whip to stiff peaks.
- Gently fold meringue into the dough mixture.
- Spread into a 25×20 cm rectangle on parchment-lined tray.
- Bake at 180°C (356°F) for 15 minutes. The sponge should stay soft.
- Let it cool for 15 minutes, trim edges to 25×20 cm.
- Spread hazelnut ganache on top, roll the sponge, wrap in parchment, and freeze for 4 hours.
Hazelnut Streusel (Reconstructed)
- Mix soft butter with flour, brown sugar, and hazelnut powder.
- Spread on parchment and bake at 180°C for 20 minutes.
- Let it cool, crumble it, and mix with melted Pralinoise and crushed crêpes dentelles.
- Press into a 25×5 cm rectangle between parchment sheets and refrigerate.
Pralinoise Mousse
- Heat milk in a saucepan.
- In a bowl, whisk egg yolks with sugar.
- Temper with the hot milk, then return to medium heat.
- Cook while stirring to 84°C (crème anglaise).
- Add rehydrated gelatin and pour over chopped Pralinoise.
- Blend until smooth.
- Cool to 25°C.
- Whip cream to soft peaks and fold gently into the mixture.
Assembly
- Pour ¾ of the pralinoise mousse into a 25 cm yule log mold lined with Rhodoïd.
- Insert the frozen choux biscuit roll.
- Cover with remaining mousse and top with the streusel base.
- Smooth the surface and freeze for at least 6 hours (overnight is ideal).
Mirror Glaze
- Heat sugar, glucose, and water to 103°C.
- Pour over condensed milk and add softened gelatin.
- Add chopped milk chocolate and emulsify with immersion blender.
- Strain the glaze to remove air bubbles.
- Let it rest until it reaches 35°C.
Final Decoration
- Unmold the frozen bûche.
- Pour the glaze evenly over the surface.
- Decorate with toasted hazelnuts, chocolate shards, or gold flakes.
- Let it thaw in the fridge for 6–7 hours before serving
