Pistachio, Raspberry & White Chocolate Yule Log by @hervecuisine

42 min

8 servings

🥚

4

Eggs

🍬

100 g

Sugar

🌾

100 g

Flour

🌰

30 g

Pistachio paste

🫖

1 tsp

Matcha

🫙

Baking powder

🍫

180 g

White chocolate

🥛

250 ml

Heavy cream

🧀

100 g

Mascarpone

🌹

2 tbsp

Rose water

🫐

Fresh raspberries

🥜

Pistachios

  1. Whisk
    • Eggs
    • Sugar

    Whisk the whole eggs with the sugar until the mixture triples in volume.

  2. Add
    • Pistachio paste

    Add the pistachio paste.

  3. Add
    • Matcha

    Add the matcha for the green color.

  4. Add
    • Flour

    Add the sifted flour.

  5. Add
    • Baking powder

    Optionally add a little baking powder to help it hold.

  6. Spread

    Spread on a baking sheet and bake 12 minutes at 180°C.

  7. Cover

    Cover the sponge with a damp clean cloth right out of the oven and set it aside.

  8. Heat
    • Heavy cream
    • Rose water
    • White chocolate

    Heat part of the cream, add the rose water, and pour it over the white chocolate, then emulsify.

  9. Add
    • Heavy cream
    • Mascarpone

    Add the rest of the cream and the mascarpone, then blend smooth with an immersion blender.

  10. Whip

    Cover with plastic film and let rest at least 4 hours in the fridge, or overnight, before whipping.

  11. Whip
    • Heavy cream

    Whip the rested ganache like a chantilly cream.

  12. Spread

    Spread the whipped ganache over the cooled sponge.

  13. Scatter
    • Fresh raspberries
    • Heavy cream

    Scatter fresh raspberries over the layer of cream.

  14. Roll

    Roll the sponge up gently.

  15. Decorate
    • Fresh raspberries
    • Crushed pistachios
    • Heavy cream

    Decorate with the remaining cream, fresh raspberries and crushed pistachios.

Pistachio, Raspberry & White Chocolate Yule Log by @hervecuisine

42 min

8 servings

🥚

4

Eggs

🍬

100 g

Sugar

🌾

100 g

Flour

🌰

30 g

Pistachio paste

🫖

1 tsp

Matcha

🫙

Baking powder

🍫

180 g

White chocolate

🥛

250 ml

Heavy cream

🧀

100 g

Mascarpone

🌹

2 tbsp

Rose water

🫐

Fresh raspberries

🥜

Pistachios

Preparation Steps

  1. Step 1/15

    Whisk the whole eggs with the sugar until the mixture triples in volume.

    🥚Eggs
    🍬Sugar
    🥄Whisk

  2. Step 2/15

    Add the pistachio paste.

    🌰Pistachio paste

  3. Step 3/15

    Add the matcha for the green color.

    🫖Matcha

  4. Step 4/15

    Add the sifted flour.

    🌾Flour
    🧺Sifter

  5. Step 5/15

    Optionally add a little baking powder to help it hold.

    🫙Baking powder

  6. Step 6/15

    Spread on a baking sheet and bake 12 minutes at 180°C.

    🥄Spatula
    🍳Baking sheet

  7. Step 7/15

    Cover the sponge with a damp clean cloth right out of the oven and set it aside.

    Damp clean cloth

  8. Step 8/15

    Heat part of the cream, add the rose water, and pour it over the white chocolate, then emulsify.

    🥛Heavy cream
    🌹Rose water
    🍫White chocolate

  9. Step 9/15

    Add the rest of the cream and the mascarpone, then blend smooth with an immersion blender.

    🥛Heavy cream
    🧀Mascarpone

  10. Step 10/15

    Cover with plastic film and let rest at least 4 hours in the fridge, or overnight, before whipping.

    Plastic film

  11. Step 11/15

    Whip the rested ganache like a chantilly cream.

    🥄Whisk

  12. Step 12/15

    Spread the whipped ganache over the cooled sponge.

    🥄Spatula

  13. Step 13/15

    Scatter fresh raspberries over the layer of cream.

    🫐Fresh raspberries

  14. Step 14/15

    Roll the sponge up gently.

  15. Step 15/15

    Decorate with the remaining cream, fresh raspberries and crushed pistachios.

    🫐Fresh raspberries
    🥜Crushed pistachios

Composition

Ingredients

Types

Eggs, Sweetener, Grain, Nuts, Spices, Raising agent, Confectionery, Dairy, Flavoring, Fruit

Ingredients

Eggs, Sugar, Flour, Pistachio paste, Matcha, Baking powder, White chocolate, Heavy cream, Mascarpone, Rose water, Fresh raspberries, Pistachios

Notes

Eggs (whole eggs, whisked with the sugar until tripled in volume), Flour (sifted), Pistachio paste (pistachio powder also works), Matcha (optional, intensifies the green color without adding flavor), Baking powder (optional, a little, to help the sponge hold), White chocolate (good quality), Heavy cream (30% fat, liquid), Rose water (optional, but very subtle), Fresh raspberries (for filling and decoration, no amount given), Pistachios (for decoration, no amount given, crushed)

Allergens

Eggs, Gluten, Tree nuts, Milk, Soy

Dietetics

Dietary regimen

Pescatarian, Low-Sodium, Vegetarian

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 28g, Fat: 19g, Fiber: 1.5g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 0.8mg, Potassium: 150mg, Sodium: 70mg

Vitamins

Vitamin A: 180mcg, Vitamin B2 (Riboflavin): 0.2mg, Vitamin D: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Creamy, Fluffy, Light

Flavors

Sweet, Nutty, Fruity, Floral

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (store covered or in an airtight container,keep chilled due to fresh cream, mascarpone and raspberries), freezing : up to 1 month (wrap tightly in plastic film and foil before the final cream decoration,thaw overnight in the fridge before serving,best frozen without fresh raspberry garnish)