THE FESTIVAL CARNET
Crunchy Praline and Feuilletine Layer for Yule Logs
A thin chocolate sole, praline paste and crisp crêpe dentelle wafers lace, to prepare for a log or a dessert.
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The crisp is a thin layer that provides contrast to the foam. It does not always replace a basic cookie: excessive thickness would be difficult to cut. Keep a thickness of 3 to 4 mm, with crumbs of crisp crêpe dentelle wafers lace still visible.
This quantity gives a band of 25 x 8 cm and a little extra. Feuillantine refers to dry crepe flakes; crumble them by hand instead of powdering them. The complete log holder is to be prepared separately.
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The preparation step by step
Prepare the plate
Draws a rectangle of 25 x 8 cm on the back of a sheet of baking paper. Turn it over on a plate that goes into the refrigerator.
Weigh the ingredients
Weigh 60 g of milk chocolate, 100 g of praline paste and 60 g of crisp crêpe dentelle wafers lace in three separate containers. Keep cookies dry.
Chop the chocolate
Cut the chocolate into small pieces in a perfectly dry bowl. Accidentally added water would change the texture of the mixture.
Prepare the bain-marie
Whisk a bottom of water in a pan. Place the bowl over it without its bottom touching the water and lowering the fire.
Melt
Stir the chocolate until melted and remove the bowl from the bain-marie. Wipe its underside before placing it on the table to avoid drops in the preparation.
Fold in praline paste
Add 100 g of praline paste and mix with the maryse until a smooth, evenly colored paste is obtained. Let cool for a few minutes if the mixture is very hot.
Emiette the crisp crêpe dentelle wafers lace
Crush the 60 g of crisp crêpe dentelle wafers between your fingers while keeping pieces of a few millimeters. Do not mix them into flour.
Mixing delicately
Add crumbs to chocolate praline paste. Return with the maryse until the chips are coated, avoiding breaking them further.
Roll out very thinly
Place the mixture in the rectangle, cover with a second sheet and gently pass the roller to reach 3 to 4 mm. Put the surplus next to it in small plates; do not thicken the sole.
Let it take
Refrigerate for 30 minutes. Remove the top sheet, re-cut the strip if necessary and then place it in the assembly of the log, usually with the basic cookie according to its recipe.
Conservation. Store in a refrigerator box for up to three days. Once mounted against a foam, the crisp gradually softens: preferably rises the day before the service.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Thickness
Three to four millimeters is enough. A thick layer cuts less well when the chocolate is cold.
Humidity
Add the crisp crêpe dentelle wafers at the last moment in a gently warmed base. Do not wet the crumbs with syrup.
Questions Before You Start
Is leafiness mandatory?
Crisp crêpe dentelle wafers are the crispy provided here. Thick cookies give a different result.
Can I remove the chocolate?
Chocolate helps the diaper to take. Without it, the praline paste remains more flexible and the assembly is not equivalent.
Should we put everything in the log?
No if your mold is smaller: keep a thin layer and keep the offcuts as small bites.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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