Raspberry Yule Log with White Chocolate Insert and Pistachio Dacquoise
Recipe by Cooking Love Soulef
Festive Yule log both fruity and indulgent: a silky white chocolate insert flavored with raspberry coulis, a light pistachio and almond dacquoise, and an airy raspberry mousse. All covered with a red pearl velvet for a brilliant mirror finish. Ideal for special occasions or to impress your guests.
HardFrenchServes 8
Printable version with shopping checklist
Source Video
1h 35m
Prep
32m
Cook
15m
Cleanup
2h 22m
Total
Cost Breakdown
Total cost:$28.60
Per serving:$3.58
Critical Success Points
- • Do not exceed 80°C when cooking the custard for the insert
- • Fully melt the gelatin before incorporating
- • Incorporate the raspberry purée into the chantilly at 32°C to avoid coagulation
- • Assemble without air bubbles before freezing
- • Apply the pearl velvet quickly for a perfect mirror finish
Safety Warnings
- • Be careful with hot surfaces when cooking the syrup and bain‑marie
- • Handle the gelatin with clean hands to avoid contamination
- • Use gloves or a towel when handling the very cold mold
- • Do not leave the oven unattended while baking the dacquoise
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Claire Saffitz’s Chicken Pot Pie with Homemade Puff Pastry
AmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Claire Saffitz’s Chicken Pot Pie with Homemade Puff Pastry
AmericanHard
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Red Wine Braised Short Ribs
Main CourseFrenchMedium