Hazelnut Praline Yule Log using a Fagor
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the nutty delight of a Praline Log with Caramelized Hazelnut Pieces, a treat that’s as sophisticated as it is scrumptious! Originating from the French confectionery tradition, this dessert is a celebration of hazelnuts, sugar, and a touch of culinary magic. Picture this: the warm aroma of roasted hazelnuts fills your kitchen, while the sweet, caramelized coating glistens like jewels. It’s like a crunchy hug for your taste buds! Fun fact: hazelnuts have been cherished since ancient times, often associated with fertility and good fortune. So, not only are you treating yourself, but you might also be inviting a little luck into your life with every bite. Get ready to impress your friends and family with this delightful log that’s bound to become a cherished recipe in your collection!
Ingredients
- 100 g Nutella
- 100 g Mascarpone
- 100 g Praline
- 4 Eggs
- 120 g Granulated sugar
- 120 g Flour t55
- 1 Teaspoon(s) Baking powder
- 1 Pinch(es) Salt
- 20 g Hazelnut
- 20 g Icing sugar
Steps
Hazelnut Praline Cream
- Add 100 g of nutella, 100 g of mascarpone, 100 g of praline in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl cover with plastic wrap.
- Setaside the preparation content in a fridge during 1h .
Sponge Cake
- Preheat the oven at 180°C.
- Line a baking sheet with baking paper.
- Place the whisk.
- Add 4 eggs, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Mix manual: 6:00min / 0°C / Speed 4.
- Remove the whisk.
- Add 120 g of flour t55, 1 teaspoon(s) of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 6sec / 0°C / Speed 3.
- Pour the content of the food processor bowl on a baking tray.
- Spread the batter evenly over the baking sheet.
- Cook in the oven at 180°C during 12min.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let it cool slightly.
Assembly
- Sprinkle a clean kitchen towel with Icing Sugar.
- Invert the cake onto the towel and carefully peel off the baking paper.
- Spread the content of the preparation content over some dough.
- Sprinkle 50 g of hazelnut over the dough.
- Starting from one end, roll the cake up tightly using the towel to help.
- Place the Yule log seam-side down on a serving platter.
- Sprinkle 20 g of icing sugar on a plate.
- Distribute 20 g of hazelnut on the plate.
- Setaside the result in the fridge during 1h .
- Serve Cold.
