1️⃣ Chocolate Swiss Roll
Preheat the oven to 180°C (350°F).
Whisk the eggs and sugar together until light and fluffy.
Sift the flour and cocoa powder, then gently fold them in.
Add the melted butter.
Spread the batter onto a baking sheet lined with parchment paper.
Bake for 10–12 minutes, then let cool.
2️⃣ Praline Mousse
Soak the gelatin in cold water.
Melt the milk chocolate with the praline.
Heat 50g of cream, dissolve the gelatin in it, then pour it into the chocolate-praline mixture.
Whip the remaining cream to soft peaks and gently fold it in.
Reserve in a piping bag.
3️⃣ Milk Chocolate Whipped Ganache
Heat 150g of cream with the honey and pour over the chopped chocolate.
Add the remaining cold cream and refrigerate overnight.
Whip the next day.
Spread into a disc and freeze.
4️⃣ Assembling the Yule Log
Place the cocoa biscuit on your work surface.
Pickle the praline mousse evenly.
Add the frozen whipped ganache disc to the center.
Roll up gently and secure with the parchment paper.
Freeze for 2 hours.
5️⃣ Milk Chocolate Glaze
Melt the milk chocolate and add the oil.
Let it cool to 32–34°C.
Pour over the frozen Yule log for a smooth and glossy finish.
6️⃣ Finishing Touches
Thaw for 4 hours in the refrigerator before serving.
Trim the ends for a perfect cut.
💡 Tips & Tricks
