This recipe transforms the classic Paris-Brest into a stunning Yule Log, perfect for the holiday season. Featuring a silky praline mousseline cream layered on a soft, vanilla-infused sponge, this dessert is as luxurious as it is delightful. Each component, from the homemade almond and hazelnut praline to the fluffy biscuit base, comes together to create a festive centerpiece that’s sure to impress.
Why You’ll Love This Recipe:
The combination of nutty praline and light, airy cream with a spongy biscuit provides a perfect balance of texture and flavor. This dessert not only captures the essence of traditional French pastry but also adds a festive twist, making it ideal for holiday celebrations. It’s a creative take on a beloved classic, blending elegance and decadence.
Perfect Occasion:
This Paris-Brest Yule Log is perfect for Christmas, New Year’s Eve, or any special winter festivity. It makes an excellent showpiece for a dessert table and is sure to be a conversation starter among your guests.
Decoration Tips:
For an extra festive touch, dust the Yule Log with powdered sugar to mimic a snowy appearance. Garnish with gold leaf or edible glitter for a bit of sparkle, and consider adding a few candied hazelnuts or almond slivers on top for added texture and visual appeal. Serving it on a decorative platter with holly leaves or mistletoe can enhance the holiday vibe.
Ingredients for Praline Mousseline Cream:
- 200g milk
- 50g egg yolks
- 38g granulated sugar
- 20g cornstarch
- 2.5g gelatin (about 1 and 1/4 sheets)
- 103g hazelnut praline
- 77g cold butter, cubed
Instructions for Cream:
- Begin by making a custard: Whisk egg yolks with sugar until light, then mix in the cornstarch.
- Heat the milk to a boil, gradually pour half over the yolk mixture while stirring, then return all to the pan.
- Bring to a boil for one minute, stirring continuously.
- Stir in rehydrated gelatin until dissolved, then add the praline and blend.
- Mix in the cold, cubed butter until smooth.
- Cover with cling film touching the surface and chill for 1 hour.
- Whip for three minutes at medium speed in a stand mixer until light and fluffy.
For the Praline (Almond and Hazelnut):
- 300g almonds
- 300g hazelnuts
- 400g granulated sugar
Quick Method:
- Roast the nuts at 150°C for 25 minutes.
- Prepare a dry caramel, then pour over the nuts on a silicone mat.
- Once cool, blend into a smooth paste.
Traditional Method:
- Make a caramel with sugar and 100g water to 116°C.
- Coat the roasted nuts, stirring continuously for 20 minutes until whitened.
- Cool and blend into a paste.
For the Biscuit:
- 5 egg yolks
- 5 egg whites
- 50g milk
- 50g neutral oil
- 90g flour
- 2g baking powder
- 120g sugar, divided
- Vanilla extract
Instructions for Biscuit:
- Cream the yolks with 50g sugar.
- Gently fold in egg whites beaten to stiff peaks with 70g sugar.
- Sift flour and baking powder together and incorporate.
- Mix milk, oil, and vanilla in a bowl, blend a small amount of batter into this, then reintegrate everything back into the main batter.
- Grease a genoise mat and bake for 20 minutes at 170°C.
Enjoy! Serve this exquisite Paris-Brest Yule Log as the crown jewel of your holiday feast, and watch as it becomes the highlight of the evening.
