Recipes for the Pralinella Log 

Ingredients for a 25/28 cm long log

The spread for the Pralinella is as follows:

  • 150 g milk chocolate couverture (I used Jivara from Valrhona) for the Gianduja
    Icing sugar (150 g)
    150 g hazelnuts, whole
    To make the hazelnut praline: – 120 g hazelnuts, whole
    120 g granulated sugar
    Milk powder (25 g)
    10 g chocolate powder, unsweetened
    5 to 10 g hazelnut (or neutral) oil
    Make the whipped Pralinella cream the day before or several hours ahead of time.

1 g gelatin 200 blooms (1/2 sheet)
Praline paste (60 g)
120 g full-fat liquid cream with a fat content of 30%
To make the rolled biscuit:

120 g egg whites (about 4 medium eggs)
powdered sugar (40 g)
80 g egg yolks (about 4 medium eggs)
powdered sugar (80 g)
T55 flour 110 g
100 g water, 60 g sugar soaking syrup
To make the rock icing:

50 g almonds, chopped
250 g milk chocolate couverture (Valrhona Jivara for me)
50 g of unscented oil

a few of caramelized hazelnuts

D-2/ Preparation of the praline, Gianduja and the spread
D-1/ Preparation of the Pralinella cream (without whipping it)
J / preparation of the biscuit, roulade of the log, preparation of the icing and caramelized hazelnuts.
The spread is prepared.
Preheat the oven to 180°C, fan-assisted. Pour the hazelnuts onto a baking sheet and roast them in the oven for 10 minutes. Let them cool.

Prepare the Gianduja according to the recipe HERE, with 150 g of roasted hazelnuts and the other ingredients.

Here it is :
Prepare the praline paste according to the recipe HERE, with 120g of roasted hazelnuts and the other ingredients.

Here it is :
Mix the Gianduja and the praline. Add the milk powder and cocoa. Mix. Finally add the oil and mix. Personally, I only used 5 g of hazelnut oil. You can add up to 10 g to have a softer spread. Mix again. For my part, I didn’t mix for long because I like the little grains of hazelnuts that crunch under the tooth 😊

Pour the spread (quite liquid) into a jar and reserve in the refrigerator until use. The dough will firm up under the action of the cold.

Cream whipped with Pralinella.

Soak the gelatin in a bowl of cold water.

Pour the spread into a salad bowl.

Heat half the cream (60 g) in a saucepan and bring to the boil. Remove from the heat, add the drained gelatin and mix.

Pour the hot cream over the spread. Leave to sit for 30 seconds then mix using a spatula.

Pour the other half (60 g) of cold cream and mix. Mix everything with a hand blender.

Sift the cream into the spread over a salad bowl. This will retain the hazelnut kernels.

Film the cream on contact and reserve in the refrigerator. Allow several hours before the cream sets and can be whipped. Personally, I make it the day before and whip it the same day.

The rolled biscuit:

Preheat the oven to 200°C, on static heat.

Prepare the syrup by bringing the water and sugar to the boil. Leave to cool in the pan or pour into a container.

Line a 40cm by 30cm baking tray with baking paper.

In the mixer bowl, beat the egg whites, gradually increasing the speed. When they become foamy, add the sugar (40g) in two batches, while continuing to whisk until you obtain a firm meringue.

At the same time (or after having whipped and removed the whites, to be able to use the robot), whisk the egg yolks with the sugar (80 g) until the mixture whitens, triples in volume and forms a ribbon. Allow around 10 min.

Incorporate a large spoonful of meringue into the sweet yolks and mix thoroughly with the spatula.

Incorporate the rest delicately, still using a spatula, lifting the mass from bottom to top with one hand and rotating the bowl with the other.

Sift the flour over the bowl and mix gently, lifting the mass from bottom to top with one hand and rotating the bowl with the other. The mixture should not fall.

Stick the sheet of parchment paper to the plate by placing a little cookie dough on the four corners.

Pour the dough into the center of the plate then spread it over the entire surface.

Bake for around 10 minutes at 200°C. The biscuit should be golden and still soft.

Leave the biscuit to cool on a rack.

Assembly of the log:
Take the spread out of the refrigerator and let it warm up so you can spread it easily.

Turn the cold biscuit out onto a sheet of parchment paper.

Carefully peel off the sheet on which the biscuit was baked. Trim the edges of the biscuit at the top and bottom (the sides will be trimmed once the log is filled and cold).

Flip the biscuit again. Soak the entire surface with syrup using a brush.

Spread the spread over the entire surface. I had left a margin in case the filling escaped, but I had to patch it up afterwards 😉 I used about ¾ of the spread.

Roll the biscuit tightly and form a uniform sausage. I chose to roll this way, but you can do it the other way, if you prefer long, thin logs.

In the last turn, bring the edge of the biscuit back onto the sausage.
Roll the biscuit in the parchment paper. Finish tightening by pressing the paper with the edge of your hand.

Reserve in the refrigerator for approximately 1 hour (or more).

The rock glaze:

Roast the chopped almonds in a pan, without fat.

Melt the chocolate in a bain-marie, without exceeding 45°C.

Add the oil and mix.

Pour in the chopped almonds and mix.

Let the icing cool to 30°C.

When the log is very cold, place it on a rack, itself placed on a tray to collect the excess icing.

Pour the icing at 30°C onto the log using a ladle.

To properly cover the log, use a spatula to glaze the bottom of the log.

Reserve in the refrigerator for approximately 1 hour, while the icing crystallizes.

Take out the Pralinella cream and pour it into the mixer bowl. Whip the cream, gradually increasing the speed until stiff.

Fill a piping bag fitted with a Saint-Honoré nozzle.

Cut the ends of the log so that you have a clean slice.

Pipe the cream on top of the log.

Reserve in the refrigerator.

For the final decoration, caramelize whole hazelnuts. Pour the hazelnuts into a small pan, sprinkle with icing sugar and heat until you obtain a blond caramel.

Pour everything onto a sheet of baking paper, isolating the hazelnuts as much as possible.

Let cool. Decorate the log.

Remember to take it out 15-20 minutes before tasting so that it is less firm.

Cheers to the children! Auntie, you have your Nutella log just for you 😉