Praline pastry log

This yule log has become a tradition for Christmas gat herings.

Ingredients :
Serves: 8

• Sponge : Butter cream : Finishing :

• 4 eggs 200g sugar icing sugar
• 100g sugar 50g water sugar paste
• 100g flour 2 eggs
250g butter
Praline

Preparation method :
Prep: 50 min | Cook: 15 min | extra time: 20 min
Preheat the oven to 180 C. Line with parchment the baking tray.

The sponge:
In a large mixing bowl, beat eggs with a sugar at high speed until they tripes in volume and fluffy.
Fold in gently in the flour until no trace remaining.
Spread cake mixture on baking tray evenly in prepared tin. Bake in the preheated oven for 15 to 20
minutes. Let cool slightly on wire rack. Turn the warm cake outo the towel. Remove the baking
parchment. And start roll the cake up with the towel.Let cool for 30 minutes.

The butter cream:

To start, put the butter in ointment.
In a saucepan, bring the sugar and water to a boil. When your sugar reaches 110 degrees put the
eggs in a large mixing bowl and start to mix, when your sugar reaches between 117 and 120
degrees. Gently slide it to the side of the bowl, while increasing the speed of the mixer all the way.
Beat until the mixture cools and is fluffy.Fold the butter until no streaks. Then spread on cake; roll
up as you would a swiss roll, starting from one short end.

The icing of the log:

With a pastry bag fitted with a railway nozzle, cover the entire log with the rest of the butter cream.
Finally cut both ends for a clean result. Then put your decoration (icing sugar, sugar paste).

Sugar paste decoration ideas:

You can make mushrooms, Santa Claus, reindeer, fir trees …

Merry Christmas !
Julie DOMINIQUE 2alim