Intense Vanilla Praline Rolled Yule Log

Ingredients

• 200 g White couverture chocolate (Valrhona Ivoire or similar) (High‑quality white chocolate, not the super‑sweet supermarket kind)
• 400 ml Heavy cream (liquid) (Divided: 200 ml for hot ganache, 200 ml cold for finishing)
• 1 large pod Vanilla bean (Bourbon Gold, Madagascar) (Scrape seeds; keep pod for infusion)
• 100 g Almonds, whole, skin‑on (Will be toasted then blended into praliné)
• 100 g Hazelnuts, whole, skin‑on (Will be toasted then blended into praliné)
• 200 g Granulated sugar (for caramel) (Use fine white sugar for a clean caramel)
• 150 ml Water (for caramel & syrup) (Divided between caramel and vanilla syrup)
• 100 g Granulated sugar (for vanilla syrup)
• 1 tsp Almond extract (Adds depth to the vanilla syrup)
• 250 ml Whole milk
• 250 ml Water (for batter)
• 30 g Granulated sugar (for batter)
• 2 g Salt
• 30 g Unsalted butter (Cut into small pieces)
• 120 g All‑purpose flour (Sifted before use)
• 150 g Whole eggs (Approximately 3 large eggs, lightly beaten)
• 150 g Egg whites (About 5 large egg whites)
• 80 g Granulated sugar (for meringue)
• 30 g Toasted almond sticks (For decoration; toasted at 150 °C for 15 min)

Instructions

1. Make White‑Chocolate‑Vanilla Ganache

   Break the white couverture chocolate into pieces and melt it gently over a bain‑marie or in 30‑second bursts in the microwave, stirring between bursts until smooth.

   Time: PT10M

2. Infuse Cream with Vanilla

   In a saucepan, combine 200 ml heavy cream, the scraped seeds of the vanilla bean, and the split pod. Heat over medium‑low until just boiling, then remove from heat and discard the pod.

   Time: PT5M

   Temperature: 90°C

3. Emulsify Ganache

   Pour the hot vanilla‑infused cream over the melted chocolate in three additions, stirring from the center outward each time until a smooth, glossy emulsion forms. Then stir in the remaining 200 ml cold cream.

   Time: PT5M

4. Blend Ganache for Silkiness

   Using an immersion blender, blend the ganache just until smooth—avoid whipping air into it.

   Time: PT3M

5. Chill Ganache

   Transfer the ganache to a container, cover, and refrigerate for at least 6 hours (overnight is best).

   Time: PT6H

6. Toast Almonds and Hazelnuts

   Preheat oven to 150 °C (fan). Spread almonds and hazelnuts on a silicone‑lined perforated tray and toast for 15 minutes, then let cool.

   Time: PT15M

   Temperature: 150°C

7. Make Dry Caramel

   In a heavy‑bottomed saucepan, add 200 g sugar and heat over medium‑low, gently swirling the pan (no spoon) until the sugar melts, turns amber and smells caramelized. Remove from heat.

   Time: PT5M

8. Combine Caramel with Toasted Nuts

   Immediately pour the hot caramel over the cooled toasted nuts, spreading quickly to coat. Allow the mixture to cool completely at room temperature until hardened, then break into small pieces.

   Time: PT30M

9. Blend Praliné

   Place the caramelised nut pieces, the vanilla seeds, and any remaining vanilla pod scrap into a food processor. Pulse until a smooth, spreadable paste forms (about the consistency of Nutella). Stop before it becomes liquid.

   Time: PT5M

10. Prepare Vanilla Syrup

    In a saucepan, combine 150 ml water, 100 g sugar, the vanilla seeds, the split vanilla pod, and 1 tsp almond extract. Bring to a boil and simmer for 2 minutes. Remove from heat and let cool.

    Time: PT5M

    Temperature: 100°C

11. Make Japanese Roll Cake Batter (Panade)

    In a saucepan, combine whole milk, water, 30 g sugar, 2 g salt, and butter pieces. Bring to a boil, then remove from heat. Add sifted flour all at once and whisk vigorously until the mixture pulls away from the sides of the pan. Return to low heat and stir until a thin film forms on the bottom, then remove from heat and let cool to room temperature.

    Time: PT15M

    Temperature: 100°C

12. Incorporate Whole Eggs

    Lightly beat the 150 g of whole eggs. Once the panade is cool, add the beaten eggs in 3–4 portions, mixing with a wooden spoon after each addition until fully incorporated.

    Time: PT5M

13. Whip Egg Whites

    Using an electric mixer, beat the 150 g egg whites until soft peaks form. Gradually add 80 g sugar while continuing to beat until stiff, glossy peaks appear.

    Time: PT8M

14. Fold Meringue into Batter

    Add one ladleful of the whipped egg whites to the batter and fold gently with a spatula to loosen it. Then fold in the remaining meringue in two additions, handling the mixture delicately to keep it airy.

    Time: PT5M

15. Bake the Roll Cake

    Preheat oven to 175 °C (fan). Line a baking sheet with parchment and butter it lightly. Spread the batter evenly (about 5 mm thick). Bake for 18 minutes until the surface is lightly golden.

    Time: PT18M

    Temperature: 175°C

16. Cool and Unroll

    Allow the cake to cool on the sheet for 5 minutes, then invert onto a clean parchment sheet and peel off the backing parchment. Let it cool completely.

    Time: PT10M

17. Soak Cake with Vanilla Syrup

    Using a pastry brush, brush the entire surface of the cooled cake with the vanilla‑almond syrup, ensuring even coverage.

    Time: PT5M

18. Spread Praliné Layer

    Evenly spread a 2 mm thick layer of the almond‑hazelnut praliné over the soaked cake using an offset spatula.

    Time: PT5M

19. Whip Ganache

    Take the chilled ganache from the fridge and whip with an electric mixer until light, mousse‑like, and holding soft peaks. Do not over‑whip.

    Time: PT5M

20. Add Ganache Filling

    Spread a 5 mm thick layer of the whipped ganache over the praliné‑covered cake.

    Time: PT5M

21. Roll the Cake

    Using the parchment paper to help, roll the cake tightly from the short side. Wrap the rolled cake in the parchment and place a flat plate on top to press gently. Refrigerate for 1 hour to set the shape.

    Time: PT15M

22. Trim and Cover with Ganache

    After chilling, unwrap and trim the ends for a neat appearance. Using the remaining whipped ganache, coat the entire log, smoothing with an offset spatula.

    Time: PT10M

23. Decorate

    Press toasted almond sticks onto the sides. Pipe gentle waves of whipped ganache along the top with a piping bag. Sprinkle with small praliné crumbs and additional almond pieces. Fill the decorative grooves with a spoonful of praliné.

    Time: PT10M

24. Final Chill

    Refrigerate the finished bûche for at least 30 minutes before slicing to allow all layers to set.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

2 g