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Praline log, chocolate shavings and Christmas clementines

This year again, the Yule log will take center stage as the star of the Christmas table. Discover this recipe created by Elior Chef Christophe Auréjac, which is sure to titillate your taste buds and those of your guests.

Ingredients needed to make the biscuit
  • 4 eggs
  • 125 g of sugar
  • 125 g of flour

Ingredients needed to make the pastry cream
  • ½ liter of milk
  • 2 eggs
  • 110 g of sugar
  • 45 g of corn starch
  • 1 sachet of vanilla sugar
  • 60 g of praline

Ingredients needed to make the whipped cream
  • 200 g of 35% full fat whipped cream

Ingredients needed to make the syrup
  • 1 dl of water
  • 50 g of sugar

Recipe for 10 persons

Pastry-cream preparation

1.    Mix the sugar and the eggs then add the corn starch. Mix well


2.    Boil the milk and pour over the preparation; mix well then pour back into the pan


3.    Heat until the cream thickens


4.    Add flavoring to the cream


5.    Transfer the preparation into another container and put to the side to cool

Whipped-cream preparation

1.    Whip the cold liquid cream until firm 


2.    Mix with the pre-whipped cold pastry cream 


3.    This preparation will be spread over the baked sponge cake and also serve to hide your log

Biscuit preparation

1.    Firstly, line the baking tin with a sheet of greaseproof paper. Brush with butter


2.    Sprinkle the sheet with flour and pat the plate on the work surface so that the flour covers the entire sheet


3.    Set oven to 180/200 °C


4.    In a mixing bowl, pour the sugar over the eggs 


5.    Using a whisk, mix the eggs and sugar vigorously until you obtain a creamy-colored froth


6.    Beat the egg whites with a pinch of salt until stiff then gently incorporate some of the egg whites into the egg and sugar mixture using a spatula


7.    Fold in the rest of the egg whites (while lifting the dough) without crushing them 


8.    Sprinkle the sifted flour (in two batches) 


9.    Pour the preparation onto the sheet of greaseproof paper


10.    Spread out with a spatula, then cut and put in the oven set at 180/200 °C


11.    Bake for about 10 minutes. Remove from oven and turn the biscuit over onto a clean, slightly damp tea towel. Remove the greaseproof paper 


12.    Trim the edges to eliminate the drier parts so as to obtain a nice, even rectangle of dough

Log assembly

1.    Dampen the biscuit slightly using the syrup which you should have prepared beforehand by boiling the water and sugar


2.    Place ¾ of the cream on the biscuit and spread as evenly as possible with a spatula


3.    Roll out the biscuit gently. Do not press too hard


4.    Using a spatula, cover the log with the rest of the cream, but not too evenly so as to create the illusion of a wooden log


5.    Conceal the ends of the log and decorate with wedges of Corsican mandarin oranges (or, if you prefer, coconut, chocolate chips, roasted hazelnuts etc.)

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