Praline Log from William Lamagnère: Recipe in 15 Steps

Ingredients:

• 1 pound of praline (hazelnut and caramel nougat)
• 5 ounces of butter
• 1 cup of cream
• 8 ounces of dark chocolate
• 1 pound of puff pastry
• Egg wash (1 egg mixed with a little bit of water)

Instructions:

1. Preheat the oven at 350°F.
2. On a floured surface, roll out the puff pastry in a rectangular shape that is about 1/4 inch thick.
3. Spread the praline paste evenly over the puff pastry leaving a 1-inch border at the edges.
4. Roll the pastry like a jelly roll and position it seam-side down on a baking tray lined with parchment paper.
5. Brush the pastry with the egg wash and bake for 30-35 minutes until golden brown.
6. While the pastry is baking, prepare the ganache filling.
7. In a saucepan, heat the butter and cream together until it comes to a simmer.
8. Remove from the heat and add the chopped dark chocolate into the mixture.
9. Stir until the chocolate is completely melted and the ganache is smooth.
10. Once the pastry is done, leave it on the baking tray for 5 minutes and then transfer it to a wire rack to cool.
11. Once cooled, cut the pastry into slices, about 1-2 inches thick.
12. Spread a thin layer of the ganache over each slice.
13. Arrange the slices on a serving platter, and drizzle with the remaining ganache.
14. Refrigerate for 10-15 minutes until the ganache is firm.
15. Serve and enjoy your delicious praline log.

Verdict:

This praline log is a perfect dessert for any occasion. The crispy puff pastry and creamy ganache filling go together perfectly with the sweet hazelnut and caramel flavor of the praline paste. It’s a dessert that is sure to impress your guests.

Serving Suggestions:

You can serve this praline log with a scoop of vanilla ice cream, fresh fruit or a dusting of powdered sugar. It’s also perfect as an after-dinner dessert with coffee or tea.