Express Yule Log with White Chocolate and Raspberries
Express Yule Log with White Chocolate and Raspberries is a medium French recipe that serves 8. 400 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 2 hrs 1 min | Cook: 5 min | Total: 2 hrs 36 min
Cost: $17.15 total, $2.14 per serving
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
Prepare the ingredients
Measure flour, sugar, eggs, cream, chocolate, jam and prepare the raspberries. Sift the flour.
Time: PT10M
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
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
Whip the egg whites
Using the mixer, whip the 6 egg whites to stiff peaks, adding the 85 g sugar gradually.
Time: PT10M
Fold in the flour
Sift the flour over the sabayon mixture, fold it in gently using a spatula.
Time: PT2M
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
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
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
Cool the sponge
Remove the sheet, let the sponge cool for 10 minutes before gently lifting it off with a spatula.
Time: PT10M
Soak the gelatin sheets
Place the 6 gelatin sheets in a small bowl of cold water for 5 minutes.
Time: PT5M
Melt the gelatin
Squeeze the sheets, place them in a small saucepan over low heat and melt without boiling.
Time: PT2M
Whip the liquid cream
In a cold bowl, whip the 30% liquid cream until stiff whipped cream forms.
Time: PT5M
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
Add the raspberry jam
Fold 150 g raspberry jam into the gelatin‑stabilized whipped cream.
Time: PT2M
Chill the mousse
Cover the bowl and refrigerate for 20 minutes so the mousse sets slightly.
Time: PT20M
Melt the white chocolate
Melt the 300 g white chocolate in a bain‑marie, stirring gently, without letting it boil.
Time: PT5M
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
Glaze with white chocolate
Pour the melted white chocolate over the log, covering the entire surface, and smooth with a spatula.
Time: PT5M
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
Dietary info: Vegetarian, Contains dairy, Contains gluten, Contains gelatin
Allergens: Eggs, Milk (cream, white chocolate), Gluten, Gelatin (animal)
Ingredient Substitutions
- Instead of All‑purpose flour: Whole‑wheat flour, Gluten‑free flour
- Instead of Granulated sugar: Cane sugar, Coconut sugar
- Instead of Fresh eggs: Free‑range chicken eggs, Duck eggs
- Instead of Liquid cream 30% fat: 35% whipping cream, Pastry cream
- Instead of Gelatin sheets: Agar‑agar (1 g), Pectin
- Instead of White couverture chocolate: Baking white chocolate, Cocoa butter
- Instead of Raspberry jam: Raspberry coulis, Sweetened raspberry puree
- Instead of Fresh raspberries: Blueberries, Strawberries
Equipment Needed
- Mixing bowl
- Electric mixer
- Offset spatula
- Baking sheet
- Parchment paper
- Oven
- Water bath (heat‑proof bowl + saucepan)
- Clean kitchen towel
- Kitchen knife
- Cutting board
Critical Steps — Do Not Skip
- Separate yolks from whites without contamination.
- Whip the whites to stiff peaks with the sugar.
- Do not overbake the sponge (5 min at 210 °C).
- Melt the gelatin without boiling.
- Achieve a firm whipped cream before adding the gelatin.
- Roll the sponge without cracking it.
Chef Tips from the Video
- Chill the bowl and whisk before whipping the cream for optimal volume.
- Sift the batter through a sieve before spreading to eliminate flour lumps.
- Use high‑quality parchment paper to prevent the sponge from sticking.
- Lightly dampen the paper before lifting the sponge to facilitate removal.
Troubleshooting
The sponge cracks while rolling
Allow the sponge to cool slightly but stay pliable, dampen the parchment with a little water and roll gently.
The mousse does not set
Ensure the gelatin was properly melted and incorporated at a warm temperature, then chill the mousse for at least 30 minutes.
The white chocolate separates (turns grainy)
Melt the chocolate over low heat in a bain‑marie, avoid any water and do not overheat.
The whites do not whip
Use eggs at room temperature, ensure no yolk traces are present, and add the sugar gradually.
Storage
Refrigerator: Store in the refrigerator, covered, 3 to 4 days.
Freezer: Wrap tightly, freeze up to 1 month.
Room temperature: At room temperature, not recommended for more than 2 hours.
Make-Ahead Tips
- The sponge can be baked and stored 1 day in the refrigerator, wrapped in cling film.
- The raspberry mousse can be prepared the day before and stays firm chilled.
- The white chocolate can be melted in advance, then gently reheated before glazing.
Last updated: August 20, 2026
