Vanilla, Chocolate and Praline Yule Log

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recipe by Jeffrey Cagnes https://www.instagram.com/jeffreycagnes/?utm_source=ig_embed&ig_rid=a6ff6fcd-ac11-4f22-9ece-091bb697d169

  • Time icon
    Total Time
    13hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    988
based on 1 ratings

A delicious yule log to enjoy at Christmas or any occasion. Make the ganache and chocolate cream, refrigerate overnight and then bake the sponge and assemble the next day. Add additional decorations such as sugared pearls and chocolate shortbreads. User generated recipes have not been re-tested by Kenwood.

recipe updated 26 Mar. 2024

Ingredients

  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    3 g
  • Thickened cream icon
    Thickened cream
    185 g
  • White chocolate icon
    White chocolate
    85 g
  • Thickened cream icon
    Thickened cream
    350 g
  • Vanilla seeds & pod icon
    Vanilla seeds & pod
    ½
  • Egg icon
    Egg
    100 g
  • Egg yolk icon
    Egg yolk
    40 g
  • Icing sugar icon
    Icing sugar
    70 g
  • Egg white icon
    Egg white
    60 g
  • Caster sugar icon
    Caster sugar
    250 g
  • Plain flour icon
    Plain flour
    60 g
  • Almonds icon
    Almonds
    100 g
  • Hazelnuts icon
    Hazelnuts
    100 g
  • Water icon
    Water
    60 g
  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Milk chocolate icon
    Milk chocolate
    60 g
  • Cocoa powder icon
    Cocoa powder
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Food processor attachment
  • kCook icon Heatproof bowl
  • kCook icon Large glass bowl
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Serving plate
  • kCook icon Swiss roll pan - large
  • kCook icon Baking tray - large

Step preview

  1. Making the ganache:
  2. Fit the Creaming Beater
  3. Add white chocolate into the appliance bowl and continue
  4. Add the ingredients into a saucepan
  5. Heat until hot but not boiling - medium-high heat
  6. Remove from the heat and carefully remove the vanilla pod
  7. Then add gelatine and mix until dissolved
  8. Carefully pour the hot cream over the chocolate in the appliance bowl
  9. Mix until smooth - 2 minutes, speed 2
  10. Then add cream
  11. Mix until smooth - 2 minutes, speed 2
  12. Pour into a heatproof bowl and cover with plastic wrap
  13. Chill in the fridge and continue
  14. Making the chocolate cream:
  15. Add milk chocolate into a large bowl and set aside
  16. Add cream into a saucepan
  17. Heat until hot but not boiling - medium-high heat
  18. Pour over the chocolate in 3 batches, stirring until the chocolate is melted and smooth
  19. Cover with plastic wrap
  20. Chill in the fridge overnight
  21. Making the Sponge:
  22. Preheat an oven to 180ºC
  23. Line a Swiss roll pan with parchment paper and set aside
  24. Fit the Whisk Tool
  25. Add the ingredients into the appliance bowl, fit the splashguard
  26. Whisk until smooth and fluffy - 2 minutes, speed 4
  27. Transfer the yolk mixture to a large bowl and set aside
  28. Clean the appliance bowl and fit the Whisk Tool
  29. Add the ingredients into the appliance bowl, fit the splashguard
  30. Whisk until stiff peaks - 2 minutes, speed 4
  31. Remove the bowl from the machine
  32. Gently fold the egg whites into the yolk mixture with a spatula
  33. Then add flour and gently fold until combined
  34. Pour the batter into the pan and spread evenly
  35. Bake - 7 minutes, 180°C
  36. Remove from the oven and cover with a damp kitchen towel
  37. Making the Praline:
  38. Reduce the oven temperature - 170°C
  39. Line a baking tray with parchment paper
  40. Add the ingredients onto the tray and spread out evenly
  41. Bake until toasted - 20-30 minutes, 170°C
  42. Remove from the oven and continue
  43. Add sugar into a saucepan
  44. Heat until golden but not too dark - medium heat
  45. Then add the toasted nuts and stir until well coated
  46. Pour onto the tray and let cool
  47. Fit the blade to the Food Processor attachment
  48. Transfer the praline into the attachment
  49. Blend until smooth
  50. Transfer the praline to a piping bag and set aside
  51. Making the syrup:
  52. Clean the appliance bowl and fit the Stir Tool
  53. Add the ingredients into the appliance bowl, fit the splashguard
  54. Heat until just boiling - 2 minutes, 110ºC speed Stir 2
  55. Transfer to a heatproof bowl and set aside
  56. Preparing the ganache and cream:
  57. Clean the appliance bowl and fit the Whisk Tool
  58. Transfer the ganache into the appliance bowl, fit the splashguard
  59. Whisk - 2 minutes, speed 4
  60. Transfer to a large bowl and set aside
  61. Clean the appliance bowl and fit the Whisk Tool
  62. Transfer the chocolate cream into the appliance bowl, fit the splashguard
  63. Whisk - 2 minutes, speed 4
  64. Transfer the whipped cream to a piping bag, fitted with a piping tip, and set aside
  65. Assembly:
  66. Remove the parchment paper from the sponge and place it on a new sheet of paper
  67. Spread the ganache over the sponge evenly
  68. Pipe a line of praline every 2cm
  69. Gently start rolling the sponge using the parchment paper
  70. Brush the sponge with syrup as you roll it up
  71. Press firmly and trim the edges
  72. Transfer the log to a serving plate
  73. Decorate with piped whipped chocolate cream
  74. Dust with cocoa powder and add extra decorations if desired
  75. Serve
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