Salted Pecan Praline Yule Log

Serves: 10 

Preparation time: 15 minutes 

Cooking time: 10-12 minutes 

Ingredients: Genoese Sponge 

20g (3/4 oz) Stork, melted 

85g (3 oz) Caster Sugar

3 Medium Eggs

85g (3oz) Self Raising Flour 

3 Tablespoons Coca Powder 

Icing 

85g (3oz) Stork
225g (8oz) Icing Sugar, Sieved with 2 Tablespoons Cocoa
2-3 Teaspoons Semi Skimmed Milk 2 Tablespoons Chestnut Puree 

Praline 

55g (2oz) Caster Sugar
55g (2oz) Pecan Nuts
Large Pinch Sea Salt Crystals 

Method: 

Place the eggs and sugar in a bowl and whisk over gently simmering water (do not allow bowl to touch water) until light and thick and mixture leaves a ribbon trail when whisk is lifted out. Gently fold in the flour and cocoa using a spatula and finally drizzle in the melted stork and fold in. 

Pour the mixture into a greased and lined 32 x 20cm (13 x 8 inches) Swiss roll tin and gently spread evenly. 

Bake in a preheated oven 200°C, 190°C fan, Gas mark 6 for 10-12 minutes until springy to the touch and slightly shrinking from the sides. Remove from oven and turn out onto a sheet of baking parchment sprinkled with sugar. 

Trim edges and roll up with greaseproof paper inside. Leave to cool. Place ingredients for the icing in a bowl and beat together until smooth. Gently unroll Swiss roll and spread half the icing over. Re-roll without the greaseproof paper, then cover the surface with remaining icing. Mark with a fork to resemble a log. 

For the praline, place the ingredients in a heavy based pan and place over a gentle heat. Shake the pan at intervals until the sugar melts and turns a golden caramel colour. Turn out onto greaseproof paper and leave to cool. Using a rolling pin to break into smaller pieces and use to scatter over the log. 

Decorate with marzipan holly leaves and berries if liked.

For further information about Pyrex and additional recipes visit: www.pyrexuk.com  

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