This Chocolate Praline Yule Log is a luxurious dessert that combines the rich flavors of praline and chocolate with a light and fluffy madeleine sponge. The yule log is filled with a smooth praline cream, layered with a crunchy praline crisp, and wrapped in a decadent chocolate chantilly. Each bite offers a perfect balance of textures, from the creamy filling to the crunchy crisp and the tender sponge. This dessert is not only delicious but also visually stunning, making it the perfect centerpiece for your holiday table.
Why You’ll Love This:
You’ll love this Chocolate Praline Yule Log for its rich, indulgent flavors and the satisfying contrast between the creamy praline filling and the crunchy praline crisp. The madeleine sponge adds a light, airy texture that complements the dense chocolate chantilly. This recipe is perfect for anyone who enjoys a sophisticated dessert with layers of flavor and texture. Whether you’re a seasoned baker or trying something new, this yule log is sure to impress your guests and make any occasion feel special.
Perfect Occasion:
This yule log is ideal for festive gatherings, particularly during the holiday season. It’s perfect for Christmas or New Year’s celebrations, where a show-stopping dessert is a must. The combination of praline and chocolate is a classic choice that appeals to a wide range of tastes, making it a great option for family gatherings or elegant dinner parties. Its beautiful presentation and indulgent taste also make it a wonderful gift for loved ones.
Decoration Tips:
To elevate the presentation, you can glaze the yule log with a chocolate coating and sprinkle it with crushed pralines or decorate with chocolate shards. For a festive touch, consider dusting the log with powdered sugar to mimic snow, or add edible gold leaf for a luxurious finish. You can also garnish with fresh berries or chocolate decorations to add color and texture. Serving the yule log on a decorative platter will make it the star of your dessert table.
Ingredients:
For the Praline Cream:
- 2 large egg yolks
- 25 g granulated sugar
- 125 g whole milk
- 125 g heavy cream
- 120 g praline chocolate
- 4 g gelatin
For the Madeleine Sponge:
- 2 large eggs
- 120 g granulated sugar
- 50 g melted butter
- 25 g milk
- 50 g neutral oil
- 130 g all-purpose flour
- 4 g baking powder
For the Praline Crisp:
- 70 g praline chocolate
- 50 g crêpe dentelle (crispy wafer)
For the Chocolate Chantilly:
- 320 g heavy cream
- 100 g dark chocolate
Instructions:
- Prepare the Praline Cream: In a bowl, whisk together the egg yolks and sugar until pale. In a saucepan, bring the milk and cream to a boil. Pour the hot milk mixture over the egg yolks while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (do not exceed 80°C, as it should be like a custard). Remove from heat and add the hydrated and squeezed gelatin. Pour the mixture over the chopped praline chocolate and stir until smooth. Pour the praline cream into your insert mold and freeze for 4-5 hours.
- Make the Madeleine Sponge: Preheat your oven to 180°C (350°F). In a mixing bowl, beat the eggs and sugar until the mixture is pale and fluffy. Add the melted butter, milk, and oil, and mix well. Sift in the flour and baking powder, and gently fold into the mixture. Spread the batter in a thin layer on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden. Let cool completely.
- Prepare the Praline Crisp: Melt the praline chocolate in a double boiler or microwave. Crumble the crêpe dentelle and mix with the melted chocolate. Spread the mixture over the cooled madeleine sponge and refrigerate until set.
- Make the Chocolate Chantilly: Whip the heavy cream until soft peaks form. Melt the dark chocolate and let it cool to around 40°C. Add one-third of the whipped cream to the chocolate and whisk vigorously. Gently fold in the remaining whipped cream using a spatula until smooth and well combined.
- Assemble the Yule Log: Once the praline cream insert is frozen, place it on top of the praline crisp layer, and roll the madeleine sponge around it. Cover the log with the chocolate chantilly, smoothing it out evenly. Freeze the assembled log to set.
Enjoy!