Pistachio Morello Cherry Yule Log

Ingredients

• 4 unités egg whites (at room temperature)
• 120 g caster sugar
• 200 g hazelnut flour (ground hazelnuts) (sifted)
• 150 g powdered sugar
• 50 g all-purpose flour (sifted)
• 150 g pistachio paste (high quality, without added oil)
• 500 ml whole milk
• 4 unités egg yolks
• 30 g cornstarch (maïzena)
• 4 unités gelatin sheets (soaked 5 min in cold water then drained)
• 300 ml heavy cream (very cold)
• 200 g Morello cherries (pitted, washed and drained, halved)
• 200 g milk chocolate (melted)
• 30 ml grapeseed oil (at 35 °C)
• 50 g toasted almonds (coarsely chopped)
• 30 g shelled pistachios (for decoration)

Instructions

1. Prepare the hazelnut dacquoise

   Pour the egg whites into the mixer bowl, add the caster sugar and whisk until stiff peaks form (about 10 min).

   Time: PT10M

2. Incorporate the dry ingredients

   Mix the hazelnut flour, powdered sugar and flour in a bowl, then gently fold them into the egg whites in two additions with a spatula, lifting the mixture from the bottom up.

   Time: PT5M

3. Spread the dacquoise

   On a baking sheet lined with parchment paper, spread the batter over 2/3 of the sheet's width using a palette, rotating the sheet regularly to achieve an even thickness.

   Time: PT5M

4. Bake the dacquoise

   Place the sheet in the preheated oven at 180 °C for 15 minutes.

   Time: PT15M

   Temperature: 180°C

5. Cool the dacquoise

   Remove from the oven, let cool on a rack for 30 minutes, then gently detach from the parchment.

   Time: PT30M

6. Soften the gelatin

   Soak the gelatin sheets in cold water for 5 minutes, then drain.

   Time: PT5M

7. Prepare the pistachio milk

   In a saucepan, heat the milk with 1/4 of the caster sugar and the pistachio paste. Bring to a boil while whisking.

   Time: PT5M

8. Mix the egg yolks

   In a bowl, whisk the egg yolks with the remaining sugar, then add the cornstarch and mix well.

   Time: PT5M

9. Temper the pastry cream

   Pour the hot milk over the egg yolk mixture in a stream while whisking, then return everything to the saucepan and bring to a boil. As soon as it starts to boil, cook for an additional 30 seconds.

   Time: PT2M

10. Incorporate the gelatin

    Remove from heat, add the squeezed gelatin sheets and stir until fully dissolved.

    Time: PT1M

11. Cool the pistachio cream

    Pour the cream into a container, cover with cling film in direct contact and place in the refrigerator until very cold (about 60 minutes).

    Time: PT60M

12. Whip the cream

    Whisk the very cold heavy cream until a firm consistency is achieved.

    Time: PT5M

13. Combine the two creams

    Fold 1/3 of the whipped cream into the cooled pistachio cream while whisking vigorously, then gently add the remaining whipped cream to preserve the volume.

    Time: PT5M

14. Form the log core

    Pour the pistachio mousse into the log mold and smooth with a palette up to 1/3 of the height.

    Time: PT5M

15. Add the cherries

    Evenly distribute the halved Morello cherries over the mousse.

    Time: PT5M

16. Cut and arrange the dacquoise strips

    Cut the cooled dacquoise into two strips: one 4.5 cm wide (narrow) and one 7 cm wide (wide). Place the narrow strip on the mousse, press lightly, then cover with a layer of mousse and cherries, finally place the wide strip and smooth.

    Time: PT10M

17. Freeze the log

    Place the complete mold in the freezer until fully set (about 4 hours).

    Time: PT4H

18. Unmold and refreeze

    Remove the log from the mold, quickly pass it under the torch to release the mold, place it on a rack, then return it to the freezer to finish hardening.

    Time: PT10M

19. Prepare the chocolate glaze

    Melt the milk chocolate in a bain-marie, add the grapeseed oil at 35 °C and mix, then incorporate the chopped toasted almonds.

    Time: PT5M

    Temperature: 35°C

20. Glaze the log

    On the rack, coat the frozen log with chocolate glaze starting from the bottom and creating a wave effect, leaving the top exposed.

    Time: PT5M

21. Finishing and slicing

    Slide a palette under the glaze to release it from the support, place the log on the work surface, dip the large knife in hot water, wipe it and cut the ends without breaking the crust.

    Time: PT5M

22. Plating

    Place the log on a serving platter, decorate the top with whole Morello cherries and crushed green pistachios.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g