Salted Pecan Praline Yule Log
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
85g (3oz) Stork
225g (8oz) Icing Sugar, Sieved with 2 Tablespoons Cocoa
2-3 Teaspoons Semi Skimmed Milk 2 Tablespoons Chestnut Puree
55g (2oz) Caster Sugar
55g (2oz) Pecan Nuts
Large Pinch Sea Salt Crystals
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.
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