• Use 35% cream for a stable and airy mousse.
• The frozen ganache disc guarantees a perfect spiral.
• For a glossy glaze, maintain a temperature of 32–34°C (90–93°F).

• Prepare the Yule log the day before: it will be even better.

✨ Enjoy and happy holidays! 🎄

🍫 Tips – Chocolate-Praline Yule Log (Professional Recipe)
Professional tips for creating a perfectly balanced chocolate-praline Yule log, with a soft sponge cake, a smooth praline filling, and an elegant, pastry-worthy finish.

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