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Le Chaudron recipe
Bûche pâtissière chocolat praliné
Chocolate praline Yule log
⏱ 90 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sponge sheet for rolling, 200 g / 7 oz
250 g (9 oz)praline cream
200 g (7 oz)chocolate ganache
2 tbspunsweetened cocoa powder
50 g (2 oz)chopped hazelnuts
2 tbspclear glaze syrupfor soaking
- 1 sponge sheet for rolling, 200 g / 7 oz
- 250 g (9 oz) praline cream
- 200 g (7 oz) chocolate ganache
- 2 tbsp unsweetened cocoa powder
- 50 g (2 oz) chopped hazelnuts
- 2 tbsp clear glaze syrup for soaking
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Unroll the sponge and brush with the syrup.Making it from scratch? See the genoise — ≈ 20 min
- Spread the praline cream evenly over the sponge to within 1 cm (½ in) of the edges.
- Roll the sponge up tightly and place it on the serving plate, seam side down.
- Cover the log with ganache using an offset spatula.
- Drag a fork along it to look like bark.
- Sprinkle with hazelnuts and cocoa and chill at least 2 hours.
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