Hazelnut mystery log

Hazelnut Mystery Yule Log

Here is a new log idea for your Christmas meal. You will enjoy!
As I was completely under the spell of this very pink mystery log with raspberries and ruby ​​chocolate, I kept the same presentation, only changing the flavors. When the log is cut, we discover a rolled biscuit. I find it so beautiful and appetizing.

This yule log consists of a whipped hazelnut ganache, made according to Cédric Grolet’s recipe. She is perfect ! I had already tested and appreciated it in a peanut version, in this kakahuète cake.

You will need hazelnut praline. The recipe is here.
For the biscuit, this time I chose to stick with Christophe Felder’s proposal. This is a fluffy sponge cake. It is a little more difficult to work than the choux pastry biscuit, but with a little precaution, it rolls up without much difficulty. This roll is filled with a gianduja ganache. A few slivers of hazelnuts add crispness to the whole.

This log is very accessible in its realization. There are no complicated steps, and if you follow the recipe carefully, it should be easy to do.

It will be a hit with your guests.

We loved it. The ganache is extremely light, delicately scented. It’s a real pleasure with every bite.

Hazelnut mystery log:

Ganache with hazelnuts:

65g hazelnuts

175g milk
4 g gelatin (2 sheets)
80g white chocolate
65 g hazelnut praline (recipe here)
360 g full cream

Prepare this ganache the day before.

Roast the hazelnuts for about 15 minutes at 160°C.

Heat the milk and the roasted hazelnuts, without boiling. Give a shot of blender, then let infuse for 30 minutes.

Filter the flavored milk. To avoid losing anything, tighten well with your hand.

Hydrate the gelatin sheets in a large bowl of cold water.

Heat the milk and pour it over the chocolate.

Leave for 1 minute, then mix well.
Add the well-drained gelatin. to mix together.
Add the praline. to mix together.
Add the cold cream while stirring.

Cover and refrigerate overnight.


3 eggs

30 +20g sugar
30g flour
30 g of hazelnuts

Preheat the oven to 180°C.

Whisk 1 whole egg and 2 yolks for a long time with 30 g of sugar.

Sift the flour over this mixture and mix gently.

Beating egg whites. When the whisks start to leave marks, add the remaining sugar in batches.

Add them in several times to the dough, using a spatula.

Spread this dough on a baking mat (Flexipat 25X35).

Coarsely chop the hazelnuts and spread them over a piece of the dough, the size of the log mould. This will be the piece to put at the bottom of the log.

Cook for about 10 minutes.

Cover with a baking sheet when out of the oven. Leave to cool before unmolding by turning the sponge cake over on the sheet.

Ganache gianduja:

100 g milk gianduja

20g dark chocolate
70 g full cream
10g butter

Melt the gianduja and the chocolate in 20-second increments in the microwave.

Add the hot cream several times, stirring vigorously.
Let cool and add the butter. Mix well.

Let cool to room temperature.

Hazelnut mystery log


Cut the biscuit so as to have the base of the log covered with hazelnuts and the biscuit to be rolled.

Spread the cooled ganache over it.

Roll gently, tightly.
Stop when the size feels right for you. (Eat the rest while drinking a little coffee.)
Book cool.

Whip the ganache into whipped cream.

Half line a log mold covered with a mat or a sheet of rhodoïd.

Cut the edges of the roll and put it in the center of the log.
Cover with remaining mousse. Smooth.
Arrange the biscuit, hazelnuts against the mousse.


Take the log out a few hours before tasting to give it time to thaw.

Decorate as you wish. I used a brown velvet spray on the frozen log, then layered praline leaves and edible gold leaf.

Hazelnut log recipe for Christmas

To finish: for the log mold I used the same Silikomart mold as here or there with this time the smooth mat.

For velvet spray, preferably choose a good brand. That one is the best I’ve used so far.

I love using chocolates from chocolatiers for my yule log decorations. The praline leaves had been sent to me by Fabrice Gillote. A delight!

The presentation remains a suggestion. It’s up to you to let your creativity speak.

I accompanied this log with a cider. I tell you more about instagram

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