Hazelnut and chocolate praline Yule log cake

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau bûche noisette-chocolat praliné
Photo credit: Céline de Cérou
A PDO
Preparation
45 min
A PDO
Resting time
1h
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
  • 150 g whole hazelnuts
For the biscuit:
  • 2 whole eggs + 2 egg whites
  • 15 g Nyons olive oil PDO
  • 100 g icing sugar
  • 75 g of hazelnut powder
  • 50 g of sifted flour
  • 15 g cornflour (such as Maïzena)
  • 1 c. a coffee spoonful of vanilla powder
For the cream:
  • 280 g milk chocolate with praline
  • 200 g whipping cream
  • 1,5 c. tablespoon of Nyons olive oil PDO
For the syrup:
  • 25 cl water
  • 1 Amaretto liqueur cap
  • 110 g sugar
  • 1 lemon

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass.Also choose: PDO olive oil from Nice, AOC Languedoc olive oil and French olive oils made from the Cailletier, Grossane and Tanche varieties...

Instructions

  • Place the bowl you will be using to whip the ganache, along with the beaters, in the freezer.

Prepare the cream:

  • Break the chocolate into pieces and melt it in a bain-marie, stirring occasionally. In another saucepan, bring the cream to the boil. Whisk together the melted chocolate and the Nyons olive oil (PDO), then pour the cream into the chocolate in three batches, mixing vigorously with a spatula between each addition to achieve a smooth texture. Cover with cling film and chill.

Prepare the syrup:

  • Mix all the ingredients together and boil for 5 minutes. Leave to infuse at room temperature.

Prepare the sponge:

  • Preheat the oven to 180°C. Mix together the ground hazelnuts, cornflour and 75 g of sugar. Stir in the whole eggs, flour and Nyons olive oil PDO.

  • Whisk the egg whites with the remaining sugar until stiff, then gently fold them in. Spread the mixture onto a baking tray lined with baking paper. Bake for 10 minutes.

  • Once baked, turn the sponge out onto a damp tea towel and leave to cool.

  • Peel off the paper, cut out three rectangles of the same size and brush their surfaces with warm syrup.

  • Whip the ganache cream, prepared earlier, into stiff whipped cream.

  • Spread a quarter of the cream over the first sponge layer, place the second sponge layer on top, spread another quarter of the cream over it, then place the third sponge layer on top and cover the whole cake with cream.

  • Place on a serving dish and cover with the remaining cream, using a piping bag to make it look more appealing.

  • Dry-roast the hazelnuts in a frying pan over a high heat. Once they have browned, crush them and sprinkle them over the top of the log.

  • Keep chilled until ready to serve.

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass.Also choose: PDO olive oil from Nice, AOC Languedoc olive oil and French olive oils made from the Cailletier, Grossane and Tanche varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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