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Raspberry Yule Log with White Chocolate Insert and Pistachio Dacquoise
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.
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Cost Breakdown
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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