White Chocolate and Raspberry Yule Log
White Chocolate and Raspberry Yule Log is a hard French recipe that serves 12. 350 calories per serving. Recipe by Chef Sylvain - Long Live Pastry! on YouTube.
Prep: 1 hr 45 min | Cook: 20 min | Total: 2 hrs 35 min
Cost: $42.00 total, $3.50 per serving
Ingredients
- 300 g White couverture chocolate (To melt at 30°C, high quality for a smooth texture)
- 600 ml Whole liquid cream (35% fat) (Very cold, used for both mousses)
- 5 pcs Egg whites (Separate the yolks, whites at room temperature)
- 250 g Granulated sugar (150 g for the dacquoise, 100 g for the meringue)
- 100 g Powdered sugar (For the mixture with almond and pistachio powders)
- 100 g Almond powder (Fine, unroasted)
- 50 g Shelled, chopped pistachios (Toasted, unsalted)
- 5 pcs Gelatin sheets (Soften in cold water 5 min before use)
- 300 g Fresh raspberries (Reserve 1/3 for the purée, the rest for the mousse)
- 30 ml Raspberry liqueur (Optional, adds flavor)
- 200 g Additional white chocolate (for glaze) (To coat the rhodoid strips)
- 50 g Redcurrants (For final decoration)
- 30 g Physalis (groundcherry) (For final decoration)
- 50 ml Cold water (To soften the gelatin)
Instructions
Melt the white chocolate
Place the white chocolate in a double boiler and heat gently until it reaches 30°C, stirring constantly.
Time: PT5M
Temperature: 30°C
Whip the liquid cream
In a very cold bowl, whisk the whole liquid cream at medium speed then gradually increase until firm peaks form.
Time: PT5M
Incorporate the chocolate into the cream
Pour 1/3 of the whipped cream into the melted chocolate, mix gently until homogeneous, then fold in the remaining cream using a spatula.
Time: PT7M
Form the white mousse core
Pour the white chocolate mousse into the silicone mold, smooth the surface and place immediately in the freezer.
Time: PT3M
Prepare the dacquoise
Whisk the egg whites to stiff peaks, gradually add 150 g of granulated sugar as they reach three-quarters stiffness, then continue until firm peaks.
Time: PT10M
Incorporate the powders into the meringue
Mix the powdered sugar, almond powder and chopped pistachios in a bowl, add the whipped egg whites and fold gently with a spatula using folding motions.
Time: PT5M
Bake the dacquoise
Spread the batter on parchment paper to form a strip 30 cm x 8 cm, bake at 160°C for 18 minutes.
Time: PT18M
Temperature: 160°C
Soften the gelatin
Soak the gelatin sheets in cold water for 5 minutes, then squeeze them.
Time: PT5M
Prepare the sugar syrup and raspberry purée
Bring 100 g of sugar and 100 ml water to a boil, remove from heat, add 1/3 of the raspberry purée, then whisk in the squeezed gelatin.
Time: PT10M
Whip the cream for the raspberry mousse
Whip the remaining liquid cream to firm peaks, then gently fold it into the cooled raspberry-gelatin mixture.
Time: PT10M
Prepare the final meringue
Whisk the remaining egg whites to stiff peaks, gradually add the remaining sugar until firm peaks.
Time: PT10M
Fold the meringue into the raspberry mousse
Add 1/3 of the meringue to the raspberry mousse, mix gently, then fold in the rest by lifting the mixture to preserve aeration.
Time: PT5M
Assemble the log
Pour 2/3 of the raspberry mousse into the log mold (gutter), place the white mousse cylinder in the center, cover with the remaining raspberry mousse, lay the cut dacquoise strip (30 cm x 8 cm) on top and smooth lightly.
Time: PT15M
Final freezing
Place the assembled log in the freezer until very firm (about 1 hour).
Time: PT1H
Remove the mold with the torch
Run the kitchen torch along the edge of the mold for 2 minutes to warm it slightly, then remove the mold. Cut the ends of the log with a knife dipped in hot water then wiped.
Time: PT5M
Prepare the rhodoid strips
Cut two rhodoid strips 28 cm x 8 cm, shape the edges into a wavy form, melt 200 g of white chocolate at 30°C and coat each strip, let set in the refrigerator for 10 minutes.
Time: PT20M
Temperature: 30°C
Final decoration
Place the two chocolateed strips on each side of the log, press lightly, then decorate the top with redcurrants and physalis.
Time: PT5M
Rest before serving
Leave the log in the refrigerator 6 to 8 hours to slightly thaw before slicing and serving.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free (if almond powder and pistachios are certified gluten‑free), low-calorie
Allergens: Milk, Eggs, Almonds, Pistachios, Gluten (if parchment paper contains traces)
Ingredient Substitutions
- Instead of White couverture chocolate: Milk white chocolate, White cocoa couverture
- Instead of Whole liquid cream (35% fat): Heavy cream
- Instead of Egg whites: Pasteurized egg whites
- Instead of Granulated sugar: Powdered sugar
- Instead of Powdered sugar: Very fine granulated sugar
- Instead of Almond powder: Hazelnut powder
- Instead of Shelled, chopped pistachios: Macadamia nuts
- Instead of Gelatin sheets: Agar‑agar (⅓ of the amount)
- Instead of Fresh raspberries: Frozen raspberries
- Instead of Raspberry liqueur: Raspberry syrup
- Instead of Additional white chocolate (for glaze): Same white chocolate as for the mousse
- Instead of Redcurrants: Blackcurrant
- Instead of Physalis (groundcherry): Goji berries
Equipment Needed
- Double boiler (bain‑marie)
- Electric mixer (hand mixer)
- Stainless steel bowl (very cold)
- Silicone spatula
- 28 cm x 8 cm silicone mold
- Baking sheet
- Parchment paper
- Oven
- Freezer
- Kitchen torch
- Slicing knife
- Hot water bowl
- Kitchen thermometer (optional)
- Pastry bag (optional)
Critical Steps — Do Not Skip
- Reach exactly 30°C when melting the white chocolate.
- Whip the cream and egg whites to firm peaks without over‑beating.
- Fully dissolve the gelatin in the warm raspberry mixture.
- Precise baking of the dacquoise at 160°C for 18 minutes.
- Perfectly center the white mousse core within the raspberry mousse.
Chef Tips from the Video
- Use a stainless steel bowl pre‑chilled in the freezer to whip the cream; it yields more volume.
- Sift the powdered sugar with the almond powder to avoid lumps in the dacquoise.
- For a shinier finish, apply a thin layer of melted white chocolate on the log just before serving.
Troubleshooting
The white mousse remains liquid.
Check that the chocolate was at 30°C before incorporating the cream and ensure the cream was very cold and whipped to firm peaks.
The dacquoise is too dry or cracks.
Do not overbake; remove from oven as soon as it is lightly golden and let cool on the paper before cutting.
The raspberry mousse separates.
Ensure the gelatin mixture is not too hot before adding the whipped cream and fold gently.
The log breaks during unmolding.
Leave the log well frozen (minimum 1 hour) and quickly run the torch over the mold to release it without overheating.
Storage
Refrigerator: Store in the refrigerator, well covered, up to 2 days.
Freezer: Wrap tightly and keep in the freezer up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dacquoise and let it cool completely before cutting.
- Both mousses can be made the day before and stored separately in the freezer.
- The chocolate strips can be glazed and refrigerated 24 hours in advance.
Last updated: August 21, 2026
