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You don’t yet know which dessert to make for the holidays? Influencer Laetice Patisse shares her favorite recipe for a Paris Brest-style Christmas log. “We’re not bad at all there,” she says. Inspired by the famous French pastry, this delicious cake, which usually ends the Christmas meal, combines the crispness of choux pastry with the lightness of praline cream. And to complete your festive menu without stress, find all our Christmas recipe ideas on our dedicated page!

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For Philippe Conticini’s praline mousseline cream:

  • 200 g milk
  • 50 g yolks
  • 38 g caster sugar
  • 20 g of cornstarch
  • 2.5 g gelatin (1 and 1/4 sheets)
  • 103 g hazelnut praline
  • 77 g butter

For 500 g of hazelnut almond praline:

  • 300 g almonds
  • 300 g hazelnuts
  • 400 g caster sugar

For the biscuit:

  • 5 egg yolks
  • 5 egg whites
  • 50 g of milk
  • 50 g of neutral oil
  • 90 g of flour
  • 2 g of baking powder
  • 70 g of sugar
  • 50 g of sugar
  • Vanilla

To make the pastry cream:

  1. Blanch the yolks with the sugar.
  2. Then, add the cornstarch.
  3. Bring the milk to the boil, and add half of the hot milk to the first preparation while mixing. Then place everything in the saucepan.
  4. Bring to a boil for 1 minute, stirring.
  5. Incorporate the rehydrated gelatin, then the praline. Mix.
  6. Then add the cold butter cut into cubes and mix again.
  7. Cover with film and refrigerate for 1 hour.
  8. Whisk for 3 minutes at medium speed in a food processor.

To make the hazelnut almond praline:

Quick method

  1. Roast the dried fruits at 150°C for 25 minutes.
  2. Make a dry caramel.
  3. Then, pour it over the dried fruits on a silicone cloth.
  4. Mix vigorously once everything has cooled.

Traditional method

  1. Make a caramel with sugar and 100 g of water. Raise the temperature to 116°C.
  2. Place the roasted dried fruits there and let them coat.
  3. Stir for around twenty minutes.
  4. Let cool and mix.

For the biscuit:

  1. Vigorously mix the egg yolks and 50 g of sugar.
  2. Carefully pour the mixture over the whipped egg whites with the 70 g of sugar.
  3. Sift the flour and yeast
  4. In a small bowl, stir together the milk, oil and vanilla.
  5. Take a little paste and add it to the liquids. Then, put everything back into the main bowl.
  6. Butter a sponge cake mat and bake for 20 minutes at 170°C.

If you are looking for other dessert ideas to change from the traditional log, here are our best dessert recipe ideas for Christmas!


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