Preparation of the biscuit: Preheat the oven to 180°C (gas mark 6). Separate the egg yolks from the whites. Whisk the yolks with the caster sugar until the mixture whitens. Add the flour, vanilla sugar and yeast. Beat the egg whites until stiff and gently fold them into the mixture. Spread the dough on a baking sheet covered with baking paper and bake for 10 minutes.
Roll the biscuit: Unmold the biscuit onto a damp tea towel, remove the baking paper, roll the biscuit up using the tea towel and leave to cool.
Preparation of the buttercream: In a saucepan, work the eggs and sugar over low heat until the sugar has melted. Leave to cool. Cream the butter and incorporate it into the cooled egg/sugar mixture. Add the coffee extract. Reserve 2/3 of this cream and mix it with half of the praline.
Assembly: Unroll the biscuit, spread the praline cream and roll up again. Wrap in cling film and place in the refrigerator for at least 6 hours.
Finishing: Whip the remaining buttercream until soft. Remove the film from the log, cut the ends and cover it with buttercream. Sprinkle with the remaining praline and refrigerate for 1 more hour.
Service: Serve the log very cold, decorated with small Christmas decorations.
Advice :
You can prepare the log the day before to save time on the big day.
Make sure the buttercream is completely cold before spreading it on the biscuit to make assembly easier.
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