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Hazelnut Praline Christmas Log

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Ingredients

Plain jelly roll sponge

  • Generous ½ cup (1 ¾ oz./50 g) cake flour
  • 2</

Method

Prepare the jelly roll. Sift the flour and set aside. Beat the 2 whole eggs and 2 egg yolks with the scant ½ cup (2 ¾ oz./80 g) sugar until the mixture is pale and thick. Whisk the 2 egg whites with the 2 ½ tablespoons (1 oz./30 g) sugar to soft peaks.

Carefully fold* the whisked egg whites into the first mixture and pour in the sifted flour. Stir

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