Hazelnut & Lemon Christmas Yule Log

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recipe by Stéphanie Bienvenu https://www.stephaniebienvenu.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    481
based on 4 ratings

This rolled Christmas log recipe is simple and fool-proof. Very few ingredients, not very technical, a very soft sponge which will not break when you roll it up, and very versatile to suit your taste. The log can be made for the following day which will give the sponge the time needed to soak up the syrup and become nice and soft. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 26, 2024

Ingredients

  • Butter icon
    Butter
    50 g
  • Whipping cream icon
    Whipping cream
    200 g
  • Milk icon
    Milk
    15 g
  • All purpose flour icon
    All purpose flour
    70 g
  • Egg icon
    Egg
    100 g
  • Egg yolk icon
    Egg yolk
    80 g
  • Egg white icon
    Egg white
    150 g
  • Caster sugar icon
    Caster sugar
    60 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    2 g
  • Water icon
    Water
    15 g
  • Whipping cream icon
    Whipping cream
    150 g
  • White chocolate icon
    White chocolate
    100 g
  • Hazelnut praline icon
    Hazelnut praline
    100 g
  • Lemon juice icon
    Lemon juice
    100 g
  • Pectin icon
    Pectin
    5 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Stick blender
  • kCook icon Chef Patissier XL
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Large saucepan
  • kCook icon Easywarm bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Large glass bowl
  • kCook icon Saucepan - small
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking pan with parchment paper then set aside
  3. Add milk and butter to a clean large saucepan
  4. Heat until melted - low heat
  5. Heat until boiling - medium-high heat
  6. Attach Whisk
  7. Pour milk mixture into EasyWarm Bowl carefully
  8. Add all purpose flour to the EasyWarm Bowl
  9. Fold gently until combined then set aside
  10. Add egg and egg yolk to the Kenwood Bowl
  11. Whisk with splashguard fitted until combined - approx 2 min, Speed Min
  12. Remove the bowl and Whisk tool from the machine
  13. Replace the EasyWarm bowl onto the machine
  14. Attach K Beater
  15. Pour content of Kenwood Bowl into EasyWarm Bowl while machine is running
  16. Mix with splashguard fitted until combined - approx 2 min, Speed 4
  17. Remove the bowl and kBeater from the machine
  18. Clean Kenwood Bowl
  19. Attach Whisk
  20. Add egg white to the Kenwood Bowl
  21. Whisk with splashguard fitted until foamy - approx 2 min, Speed Max
  22. Add caster sugar to the Kenwood Bowl gradually while machine is running
  23. Whisk with splashguard fitted until stiff peaks form - approx 2 min, Speed Max
  24. Transfer meringue to EasyWarm Bowl
  25. Fold gently until combined
  26. Transfer content of EasyWarm Bowl to baking pan
  27. Spread evenly until level
  28. Bake then reduce heat - 8 min, 170°C
  29. Remove from oven and let cool
  30. Add silver leaf gelatin sheet and water to a clean small bowl
  31. Soak and continue
  32. Add whipping cream to a clean saucepan
  33. Heat - low heat
  34. Transfer gelatin to saucepan
  35. Whisk gently until combined
  36. Remove and turn off heat
  37. Clean EasyWarm Bowl
  38. Attach Whisk
  39. Add white chocolate to the EasyWarm Bowl
  40. Mix with splashguard fitted until completely melted - 10 min, 7, Stir 1
  41. Then add hazelnut praline to the EasyWarm Bowl
  42. Pour cream into EasyWarm Bowl gradually while machine is running
  43. Whisk with splashguard fitted - approx 2 min, Speed 5
  44. Pour content of EasyWarm Bowl into large glass bowl
  45. Blend with stick blender until smooth
  46. Add whipping cream to the large glass bowl
  47. Mix until combined
  48. Cover with plastic wrap
  49. Chill in fridge and continue
  50. Add lemon juice to a clean saucepan
  51. Heat - medium-high heat
  52. Add caster sugar and pectin to the saucepan
  53. Stir until dissolved
  54. Heat until boiling without stirring - 1 min
  55. Pour content of saucepan into small bowl carefully and let cool
  56. Turn out the sponge onto a work surface
  57. Brush some syrup over the sponge
  58. Spread some praline ganache over the sponge
  59. Roll into a log
  60. Brush some more lemon syrup over the sponge
  61. Decorate with the remaining praline ganache as you wish
  62. Serve
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