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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

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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

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