Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together the Eggs and Granulated Sugar until light and fluffy.
- Gently fold in the sifted Cake Flour and Salt. Then, gently fold in the melted Valrhona Guanaja Chocolate until just combined.
- Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Crème Diplomatique. In a saucepan, heat the Whole Milk and half of the Granulated Sugar until simmering. Whisk together the Egg Yolks and remaining Granulated Sugar until pale and thick. Temper the egg mixture with the hot milk, then return to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in the Unsalted Butter and Vanilla Extract. Let cool.
- Prepare the Hazelnut Praline Buttercream. In a bowl, beat the Unsalted Butter until light and fluffy. Gradually add the Powdered Sugar, alternating with the Heavy Cream, until smooth and creamy. Stir in the Hazelnut Praline Paste.
- Once the cake is baked, let it cool slightly, then invert it onto a clean kitchen towel dusted with Powdered Sugar. Carefully peel off the parchment paper.
- Spread the Crème Diplomatique evenly over the cake, followed by the Hazelnut Praline Buttercream. Starting from one short end, roll the cake up tightly like a jelly roll.
- Place the rolled cake seam-side down on a serving platter. Chill for at least 2 hours.
- Prepare the Mirror Glaze. Bloom the Gelatin Powder in cold water. Heat the Heavy Cream, Granulated Sugar, and Water in a saucepan until boiling. Pour over the chopped Valrhona Guanaja Chocolate and let sit for 1 minute. Stir until smooth. Add the bloomed Gelatin and stir to combine.
- Pour the Mirror Glaze over the chilled Yule Log, ensuring it is completely coated. Let set. Decorate with intricate chocolate decorations.
