Strawberry and White Chocolate Yule Log

Ingredients

• 200 g Almond flour (Sift twice)
• 200 g Powdered sugar (Sift together with almond flour)
• 120 g Egg whites (At room temperature, equivalent to 4 whites)
• 100 g Granulated sugar (For Italian meringue)
• 300 g Fresh strawberries (Hull, wash and puree)
• 80 g Granulated sugar (For the strawberry puree)
• 4 g Sheet gelatin (2 sheets, soften in cold water then squeeze)
• 200 g Covering white chocolate (Cut into pieces)
• 400 g Heavy cream (Fresh, refrigerate before use)
• 1 Vanilla bean (Split lengthwise)
• 30 ml Cocoa butter spray (white velvet) (For the final glaze)

Instructions

1. Prepare the macaron batter

   Sift the almond flour and powdered sugar together. Whisk the egg whites to stiff peaks, gradually adding the granulated sugar. Fold the meringue into the dry ingredients with a folding motion until you obtain a glossy batter that falls in ribbons.

   Time: PT20M

2. Pipe the base and the macaron strip

   Fit a pastry bag with a medium round tip. On a parchment‑lined sheet, trace the gutter shape (31 cm × 9 cm) on the reverse side of the paper. Pipe a continuous strip of batter inside the shape, then a rectangular base at the end to form the log’s foundation.

   Time: PT15M

3. Rest the macarons (crust formation)

   Let the macarons rest at room temperature for 15 minutes, until a fine crust forms to the touch.

   Time: PT15M

4. Bake the base and the strip

   Place the sheet in the pre‑heated oven at 150 °C and bake for about 15 minutes, until the macarons are lightly golden and release easily from the paper.

   Time: PT15M

   Temperature: 150°C

5. Pipe the decorative shells

   Using a small round tip (3.5 cm diameter), pipe small mounds of batter onto another parchment‑lined sheet, spacing them slightly.

   Time: PT10M

6. Rest the shells

   Let the shells rest for 15 minutes at room temperature to form the crust.

   Time: PT15M

7. Bake the decorative shells

   Bake the shells in the same oven at 150 °C for about 12 minutes, until they are firm and lightly golden.

   Time: PT12M

   Temperature: 150°C

8. Prepare the strawberry puree and gelatin

   Heat the strawberry puree with the sugar in a saucepan until 50 °C. Meanwhile, soften the gelatin in cold water, squeeze and add it to the hot puree. Mix well until fully dissolved, then let cool to room temperature.

   Time: PT25M

   Temperature: 50°C

9. Prepare the white chocolate ganache

   Bring the heavy cream to a boil with the split vanilla bean, then remove from heat and let infuse for 10 minutes. Melt the white chocolate in a bain‑marie or microwave, stir in the vanilla seeds, then pour the hot cream over the melted chocolate. Whisk until smooth and let cool slightly.

   Time: PT27M

   Temperature: 100°C

10. Whip the cream

    Place the very cold heavy cream in an equally cold bowl. Whisk at medium speed then gradually increase until you obtain a firm whipped cream.

    Time: PT5M

11. Fold the whipped cream into both preparations

    Divide the whipped cream into two portions: 180 g for the white chocolate mousse, the remainder for the strawberry mousse. Gently fold one‑third of the whipped cream into each puree (strawberry or ganache) with a whisk, then add the rest by lifting the mixture to retain volume.

    Time: PT10M

12. Marble the two mousses

    Pour half of the white chocolate mousse into a large bowl, add half of the strawberry mousse, then use a spatula to create swirls by mixing gently and partially.

    Time: PT5M

13. Assemble the log in the gutter

    Fill the gutter halfway with the marbled mixture, place the small macaron strip in the centre, press lightly, then cover with the remaining marbled mousse. Smooth the surface with a palette, trim the excess and place the macaron base on top.

    Time: PT10M

14. First freezing

    Place the gutter in the freezer for 30 minutes so the log firms enough for handling.

    Time: PT30M

15. Final decoration

    Unmold the log using a small kitchen torch to release the parchment, reposition it on clean paper, spray the white‑velvet cocoa butter spray over the entire surface, then pipe a decorative mousse pattern on top using a Saint‑Honoré tip. Arrange a few decorative macaron shells.

    Time: PT10M

16. Final freezing and serving

    Return the decorated log to the freezer for 20 minutes to set the decoration, then remove, place on a serving platter and serve immediately or keep frozen until serving time.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g