Raspberry Yule Log with White Chocolate Insert and Pistachio Dacquoise

Ingredients

• 400 g Frozen raspberries (defrosted, lightly blended then sieved)
• 200 g White chocolate (cut into pieces for the bain-marie)
• 4 pcs Egg yolks (at room temperature)
• 30 ml Lemon juice (fresh, unsweetened)
• 4 pcs Gelatin sheets (soaked in cold water then drained)
• 100 g Pistachio powder (unsweetened, sieved)
• 100 g Almond powder (sift before use)
• 30 g All-purpose flour (sift)
• 4 pcs Egg whites (at room temperature)
• 200 g Granulated sugar (120 g for the dacquoise, 80 g for the mousse)
• 300 ml Liquid cream 30% fat (well chilled for easy whipping)
• 100 g Fresh raspberries (for final decoration)
• 30 g Chopped pistachios (for decoration)
• 150 g Red Pearl Velvet (mirror glaze) (ready-to-use, apply at the final stage)

Instructions

1. Prepare raspberry purée

   Defrost the frozen raspberries, blend them lightly in a food processor then pass through a sieve to remove the seeds.

   Time: PT10M

2. Hydrate the gelatin

   Soak the gelatin sheets in cold water for 5 minutes until they become supple.

   Time: PT5M

3. Make the white chocolate‑raspberry insert

   In a saucepan, heat the raspberry purée with the lemon juice. Melt the white chocolate in a bain‑marie. Whisk the egg yolks with the sugar, add the hot raspberry syrup, then return everything to the saucepan and cook over low heat until 80°C while stirring constantly. Remove from heat, incorporate the drained gelatin then the melted white chocolate. Mix well to obtain a homogeneous insert.

   Time: PT20M

   Temperature: 80°C

4. Freeze the insert

   Pour the insert into the small log mold, smooth the surface and place in the freezer for at least 3 hours until very firm.

   Time: PT0M

5. Prepare the dry mixture for the dacquoise

   Mix the pistachio powder, almond powder and sifted flour in a bowl.

   Time: PT10M

6. Whip the egg whites

   Beat the egg whites until they become foamy, then gradually add the sugar until stiff peaks form.

   Time: PT5M

7. Fold in the dry mixture

   Gently add the dry mixture to the whipped egg whites using a spatula, lifting the mass to avoid breaking air bubbles.

   Time: PT5M

8. Pipe the dacquoise into the mold

   Fill the piping bag with the mixture and draw a rectangle the size of the log mold. Distribute a few fresh raspberries on top before baking.

   Time: PT5M

9. Bake the dacquoise

   Bake the sheet at 170°C for 12 minutes (watch, baking may go up to 15 minutes depending on size).

   Time: PT12M

   Temperature: 170°C

10. Cool the dacquoise

    Remove from oven, let cool a few minutes, then place on a rack to cool completely before unmoulding.

    Time: PT10M

11. Prepare the raspberry mousse

    Mix the remaining raspberry purée with the sugar in a saucepan and heat until the sugar dissolves.

    Time: PT5M

12. Hydrate the gelatin for the mousse

    Soak 2 gelatin sheets in cold water for 5 minutes, then drain.

    Time: PT5M

13. Incorporate the gelatin into the warm purée

    Remove the saucepan from heat, add the drained gelatin and mix well until fully dissolved.

    Time: PT5M

14. Cool the purée to 32°C

    Let the purée cool to about 32°C (warm to the touch but tolerable).

    Time: PT5M

    Temperature: 32°C

15. Whip the cream into chantilly

    Whisk the very cold liquid cream until a firm yet supple chantilly forms.

    Time: PT5M

16. Fold the purée into the chantilly

    Pour the warm raspberry purée in a stream over the chantilly while gently folding with a spatula until a homogeneous mousse is obtained.

    Time: PT5M

17. Assemble the log

    In the log mold, place a first layer of mousse, tap lightly to eliminate air bubbles, place the frozen insert in the centre, cover with the remaining mousse and smooth the surface. Cover with plastic film and place in the freezer overnight.

    Time: PT10M

18. Apply the red pearl velvet

    Remove the log from the freezer, place it on a rack, spray or brush the red pearl velvet evenly to obtain a smooth mirror finish.

    Time: PT5M

19. Chill before serving

    Return the log to the refrigerator for at least 6 hours so that all components reach the same temperature and the glaze stabilises.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Frozen raspberries: fresh raspberries (400 g)
• Instead of White chocolate: milk chocolate
• Instead of Egg yolks: egg puree
• Instead of Lemon juice: apple cider vinegar (15 ml)
• Instead of Gelatin sheets: agar‑agar (2 g)
• Instead of Pistachio powder: almond powder
• Instead of Almond powder: almond flour
• Instead of All-purpose flour: whole wheat flour (30 g)
• Instead of Egg whites: aquafaba (60 ml)
• Instead of Granulated sugar: cane sugar
• Instead of Liquid cream 30% fat: whipping cream 35% fat
• Instead of Fresh raspberries: other red fruits
• Instead of Chopped pistachios: chopped nuts
• Instead of Red Pearl Velvet (mirror glaze): homemade mirror glaze

Equipment Needed

• Stand mixer or blender
• Fine sieve
• Bain‑marie
• Kitchen thermometer
• Medium saucepan
• Manual or electric whisk
• Silicone spatula
• Piping bag with 1 cm plain tip
• Log mold (bûche ring)
• Baking sheet and parchment paper
• Cooling rack
• Plastic wrap
• Freezer
• Glaze sprayer or brush (optional)
• Kitchen scale
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use unsalted, shelled pistachios for a purer taste
• Sifting the pistachio powder prevents lumps in the dacquoise
• For a shinier insert, add 1 tbsp of glucose syrup to the raspberry purée before heating

Troubleshooting

Storage

Refrigerator: Store the log in the refrigerator, covered with plastic wrap, for up to 3 days.

Freezer: Can be frozen for 1 month, well wrapped in plastic wrap then aluminum foil.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The insert can be prepared 2 days ahead and kept frozen
• The dacquoise keeps for 24 h at room temperature, wrapped in plastic wrap
• The mousse can be made the day before and stored in the refrigerator before final assembly