Name: Hazelnut Praline Christmas Log
Prep time: 1 h
Cook time: 7 min
Total time: 4 h 7 min
Yield: Serves 6–8
Ingredients: 2 eggs, whole; confectioners’ sugar for dusting; Generous ½ cup (1 ¾ oz./50 g) cake flour; 7 oz. (200 g) chopped hazelnuts; Whipping cream, divided: ⅔ cup (160 ml) plus 1 ⅔ cups (400 ml); 4 ¼ oz. (120 g) hazelnut praline, homemade or store bought; 2 eggs, separated; 5 ½ oz. (150 g) milk chocolate, 40 percent cocoa; granulated sugar, divided: scant ½ cup (2 ¾ oz./80 g) plus 2 ¾ tablespoons (1 oz./30 g)

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
4 hr 30

Appears in

Encyclopedia of Chocolate

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