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For the homemade praline paste

  • 150g blanched almonds
  • 150g blanched hazelnuts
  • 85g caster sugar
  • 50ml water

For the syrup

  • 60g caster sugar
  • 40ml water

For the sponge

  • 450g génoise mix 

For the praline buttercream

  • 550g buttercream 
  • 80g praline paste (homemade or readymade)

For the decoration

  • 150g diced hazelnuts
  • 42g caster sugar
  • 24ml water
  • 10g grated white chocolate


1. Make the homemade praline paste, if using, .

2. For the syrup, in a pan, bring the caster sugar and the water to the boil. Cool at room temperature.

3. Make the génoise sponge mix. Spread it out evenly to 8mm–1cm thick on a tray lined with a silicone mat or baking paper. If the sponge is too thick it might tear when you roll up the Christmas log. Bake it for 7 minutes, turn the tray in the oven and bake for another 3–5 minutes until golden brown.

4. With a knife tip, separate the sponge from the baking tray. Turn the warm génoise over onto a clean kitchen cloth and peel off the baking paper or the silicone mat. Brush with the syrup while it’s warm and trim each side of the sponge with a knife to remove the dry parts.

5. Make the buttercream following the recipe on page 32, but without the vanilla pods. Set aside 2 tablespoons of plain buttercream to garnish the inside of the branch, and incorporate the remainder with the praline paste.

6. Put the diced hazelnuts on a baking tray and toast them for 15 minutes at 150°C/300°F/Gas Mark 2, shaking the tray every 5 minutes. Caramelize the hazelnuts following steps 2–5 of the praline paste method on page 194. Cool on baking paper and break them down by hand.

7. Place the sponge with one of the widest edges facing you and spread over a thin layer of praline buttercream, leaving the top edge 3cm free of cream.

8. Roll the Christmas log starting from the bottom of the rectangle. The beginning of the roll must be tight in order to get a perfectly round Christmas log. Finish with the join underneath the cake.

9. Slice off a small piece of the Christmas log on the diagonal, place it on the top to make a branch and cover its middle with the plain buttercream. Cover the rest of cake with hazelnut buttercream and use a fork to decorate it. Coat the sides with caramelized hazelnuts and grate some white chocolate over the top for the snow. Keep in the fridge and leave for 15 minutes at room temperature before serving.




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