Yule Log (Bûche de Noël) with Praline

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the praline: combine sugar and a little water to create a caramel. While heating, frequently stir the almonds and hazelnuts in a skillet until evenly toasted. Pour hot caramel over the nuts and let cool and harden.
   ≈1:06
2. 2
   Make the sponge cake: whisk whole eggs mixed with yolks and sugar with an electric mixer until pale and ribbon-like. Whip the reserved egg whites with sugar in two additions until stiff peaks form. Gently fold the whites into the yolk mixture. Sift flour and fold in delicately.
   ≈2:33
3. 3
   Spread the cake batter thinly and evenly on a buttered and floured baking sheet. Bake in a preheated 180°C oven for about 8 minutes until cooked through.
   ≈4:44
4. 4
   In a food processor, blend the cooled hardened praline for an extended time until it reaches a smooth, spreadable paste consistency.
   ≈5:35
5. 5
   Make candied almonds: create a syrup with sugar and water, bring to a boil, then cool. Dip the almond slivers in the cooled syrup three times, stirring each time, using a sieve to drain. Spread on a baking sheet ensuring they are well separated. Bake for 6 to 8 minutes until golden.
   ≈7:30
6. 6
   Make praline ganache: heat heavy cream and add white chocolate chips to melt. Soften gelatin in water and add with the praline paste. Once the mixture cools slightly, incorporate the drained gelatin. Stir, then add the remaining cream. Refrigerate overnight so it can be whipped the next day.
   ≈9:05
7. 7
   Once the cake cools, trim any dry edges to make it even. Brush the cake generously with orange syrup (made from fresh orange juice) to keep it moist.
   ≈11:32
8. 8
   Spread the chilled praline ganache evenly over the cake—the thickness should match the cake layer. Using parchment paper to help, roll the cake tightly and wrap in the paper. Refrigerate overnight.
   ≈12:06
9. 9
   The next day, remove the log from the refrigerator and unwrap. Whip the praline ganache to soft peaks. Coat the log surface unevenly with whipped ganache to create texture. Trim the ends and taste to verify.
   ≈13:20
10. 10
    Keep the log refrigerated until mealtime. At the last moment, decorate the surface with the toasted candied almonds, ensuring they don't sit in the cold where they'd absorb moisture. Optionally dust with powdered sugar for a 'snow' effect.
    ≈14:39