Bûche fraise et chocolat blanc - Bûche de Noël par Chef Sylvain

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves.

Increase heat and bring the mixture to a boil without stirring until it turns a light amber color, about 8-10 minutes.

Remove from heat and quickly stir in butter, vanilla extract, and salt until smooth.

Add mixed nuts to the caramel mixture, stirring to coat evenly.

Pour the nut mixture onto the prepared baking sheet, spreading it out evenly.

Bake in the preheated oven for 10-12 minutes, stirring halfway through, until golden and fragrant.

Remove from the oven and let cool completely on the baking sheet.

Once cooled, break into clusters or pieces.

Melt chocolate chips in a microwave or double boiler until smooth.

Dip the praline pieces into the melted chocolate, allowing excess to drip off.

Place the chocolate-coated pralines on a wire rack to set.

Dust with cocoa powder if desired before serving.

Spice Level:

Allergens