Carefully unroll the cooled sponge cake. Lightly brush it with the syrup.
Spread the praline cream evenly over the sponge, then roll it up tightly.
Cover with plastic wrap and refrigerate for at least 1 hour.
🍫 Chocolate Glaze
Heat the heavy cream without letting it boil. Pour it over the chopped chocolate and stir until completely melted.
Add the butter and stir until smooth. Let it cool until it reaches a pourable consistency.
Glazing & Decoration
Place the yule log on a wire rack, pour the glaze evenly over it, and let the excess drip off.
Decorate as desired.
Refrigerate for at least 2 hours before serving.
👨🍳 Chef’s Tips:
• Use a warm, wiped knife between each slice.
• The yule log can be prepared the day before.
• Keep refrigerated until serving.
Chocolate and Praline Rolled Yule Log
🍫 Premium Tips – Chocolate & Praline Rolled Yule Log
Pastry chef’s tips for a perfectly balanced chocolate and praline rolled yule log: a soft sponge cake, a smooth cream, and a crack-free roll.
🍰 Soft Rolled Sponge Cake
Whisk the eggs well for an airy texture.
Bake briefly to maintain elasticity.
Unmold immediately onto a tea towel.
🍫 High-Quality Chocolate
Choose a chocolate with a high cocoa content.
Melt gently to preserve the aromas.
Intense and elegant flavor.
🌰 Smooth Praline Cream
Use authentic hazelnut praline.
Smooth and well-balanced texture. Adds sweetness and indulgence.
🎄 Rolling & Finishing
Roll the biscuit while still warm.
Chill for perfect firmness.
Simple and elegant decoration.
