Express Yule Log with White Chocolate and Raspberries

Ingredients

• 100 g All‑purpose flour (Sift before use)
• 220 g Granulated sugar (Divided: 135 g for the sabayon, 85 g for the egg whites)
• 8 Fresh eggs (2 separated yolks, 3 whole eggs, 6 whites (the whites of the remaining eggs))
• 300 ml Liquid cream 30% fat (Very cold, to be whipped into stiff whipped cream)
• 6 Gelatin sheets (Soak for 5 min in cold water before melting)
• 300 g White couverture chocolate (Cut into pieces, preferably Valrhona or Barry)
• 150 g Raspberry jam (Chunk‑free, 50‑60% sugar)
• 100 g Fresh raspberries (For decoration, wash and dry)

Instructions

1. Prepare the ingredients

   Measure flour, sugar, eggs, cream, chocolate, jam and prepare the raspberries. Sift the flour.

   Time: PT10M

2. Separate yolks and whites

   Carefully separate 2 egg yolks and 3 whole eggs from the remaining whites. Reserve the whites in a clean bowl.

   Time: PT2M

3. Sabayon (yolk emulsion)

   In the mixer bowl, whisk the 2 yolks + the 3 whole eggs with 135 g sugar until a fluffy, pale consistency is achieved.

   Time: PT5M

4. Whip the egg whites

   Using the mixer, whip the 6 egg whites to stiff peaks, adding the 85 g sugar gradually.

   Time: PT10M

5. Fold in the flour

   Sift the flour over the sabayon mixture, fold it in gently using a spatula.

   Time: PT2M

6. Fold the whites into the batter

   Add the whipped whites to the batter in three additions, lifting the mixture with the spatula to avoid breaking air bubbles.

   Time: PT2M

7. Spread the batter on the sheet

   Line the sheet pan with parchment paper, pour the batter and spread it evenly with the offset spatula.

   Time: PT5M

8. Bake the sponge

   Bake at 210 °C for 5 minutes. The sponge should be lightly golden and still pliable to the touch.

   Time: PT5M

   Temperature: 210°C

9. Cool the sponge

   Remove the sheet, let the sponge cool for 10 minutes before gently lifting it off with a spatula.

   Time: PT10M

10. Soak the gelatin sheets

    Place the 6 gelatin sheets in a small bowl of cold water for 5 minutes.

    Time: PT5M

11. Melt the gelatin

    Squeeze the sheets, place them in a small saucepan over low heat and melt without boiling.

    Time: PT2M

12. Whip the liquid cream

    In a cold bowl, whip the 30% liquid cream until stiff whipped cream forms.

    Time: PT5M

13. Incorporate the gelatin into the whipped cream

    Pour the still‑warm melted gelatin over the whipped cream and gently fold with the spatula.

    Time: PT1M

14. Add the raspberry jam

    Fold 150 g raspberry jam into the gelatin‑stabilized whipped cream.

    Time: PT2M

15. Chill the mousse

    Cover the bowl and refrigerate for 20 minutes so the mousse sets slightly.

    Time: PT20M

16. Melt the white chocolate

    Melt the 300 g white chocolate in a bain‑marie, stirring gently, without letting it boil.

    Time: PT5M

17. Assemble the Yule log

    Spread the mousse over the cooled sponge, arrange the fresh raspberries, roll gently starting from one edge. Place the rolled log on a sheet pan.

    Time: PT10M

18. Glaze with white chocolate

    Pour the melted white chocolate over the log, covering the entire surface, and smooth with a spatula.

    Time: PT5M

19. Finishing and chilling

    Leave the log in the refrigerator for 20 minutes so the glaze solidifies and the mousse stabilizes.

    Time: PT20M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

45 g

Fat

22 g

Fiber

2 g