Matcha-raspberry yule log
Hello food lovers,
This week we present a 4-handed Christmas yule log recipe ;-) The ideas come from Laura and the yule log is made by Sophie.
A truly indulgent yule log with a touch of originality thanks to the matcha.
It consists of a white chocolate mousse, a raspberry mousse insert and a matcha tea madeleine sponge.
Here are the ingredients to make this yule log for approximately 8 people:
Matcha madeleine sponge
- 2 eggs
- 2 egg yolks
- 200g sugar
- 1 tsp vanilla flavouring
- 200g flour
- 2 tbsp matcha tea powder
- 200g melted butter
Raspberry mousse
- 160g raspberry purée
- 16g sugar
- 130g full-fat cream
- 2.5 gelatine leaves
- 100g fresh raspberries
White chocolate mousse
- 255g white chocolate
- 3 gelatine leaves
- 135g whole milk
- 255g full-fat cream
Mirror glaze
- 100g water
- 200g glucose
- 200g sugar
- 16g powdered gelatine
- 80g water
- 140g sweetened condensed milk
- 200g white chocolate
- White food colouring
Decorations
- Yule log end caps
- Wooden decorations
Matcha madeleine sponge
To start, preheat the oven to 190°C fan-assisted.
Begin by melting 200g of butter in the microwave, it should be melted but not hot.
In the mixer bowl, add 2 eggs, 2 egg yolks, 200g of sugar and 1 tsp of vanilla flavouring.
Using a whisk, whip your mixture until it turns pale and fluffy.
Meanwhile, in another bowl, mix 2 tbsp of matcha tea powder and 200g of flour.
Once your egg, sugar and vanilla mixture is nicely fluffy, sift in the flour and matcha using a sieve.
Using a spatula, fold gently so as not to deflate your mixture.
Once your mixture is well combined, add the melted butter, your butter must be cold.
Fold gently using a spatula.
The sponge batter is ready.
On a perforated baking tray, place a silicone mat then an adjustable frame of 30 cm x 20 cm.
To make unmoulding easier, spray the frame with a release spray.
Pour your sponge batter into the frame and spread it evenly using a scraper.
Bake your sponge for approximately 12 minutes at 190°C fan-assisted.
Once the sponge is baked, let it cool.
Remove the frame, then flip the sponge onto a tray lined with baking paper.
Remove the silicone mat.
Cut two sponges of two different sizes, one for the insert and one for the yule log.
For the insert: 21 x 5 cm
For the yule log: 24 x 8 cm
Set the sponges aside.
If you don't like matcha tea, you can make the recipe without it, it works just as well — you'll have a vanilla madeleine sponge.
Now we are going to make the insert for our yule log.
Raspberry mousse insert
Soak 2.5 gelatine leaves in a jug of cold water.
Using a whisk, whip 130g of full-fat cream into whipped cream. It should be whipped but not too stiff.
Set it aside in the fridge while you prepare the rest.
In a saucepan, add 16g of sugar and 50g of raspberry purée, bring everything to a boil, stirring occasionally.
Add the squeezed gelatine and mix well.
Pour the sugar, raspberry purée and gelatine mixture over the remaining raspberry purée (110g).
Mix well.
Make sure the temperature of the raspberry purée does not exceed 25°C before working with it, otherwise the mousse will be too liquid and will collapse.
Add the whipped cream to the previous mixture.
Fold gently with a spatula.
Pour the mousse into the Silikomart classic insert mould.
Place 100g of fresh raspberries; if you don't have fresh raspberries, you can use frozen ones.
Place the sponge (the one for the insert, so the smaller one) on top of the raspberries, pressing lightly so the mousse rises up to the edges.
Smooth with a small offset spatula.
Place the insert in the freezer for approximately 4h.
Once the insert is frozen we will make the white chocolate mousse.
White chocolate mousse
Soak 3 gelatine leaves in a jug of cold water.
Melt 255g of white chocolate in the microwave for 1 minute at 600 watt, and mix well until the chocolate is fully melted.
In a saucepan, bring 135g of milk to a boil.
Once the milk is boiling, remove the saucepan from the heat and add the squeezed gelatine to the milk. Mix well.
Pour the milk/gelatine in 3 additions into the chocolate to obtain a beautifully smooth ganache.
Mix well between each addition!
Allow the mixture to cool at room temperature until it reaches 30°C.
In the mixer bowl, whip 255g of full-fat cream into whipped cream, not too stiff.
Once the chocolate/milk mixture has cooled to between 27°C and 30°C, add the whipped cream.
Fold gently to obtain a beautiful mousse.
The mousse is ready, it's time to assemble! :)
On a perforated tray, place the yule log mould. For this recipe we use the Silikomart standard yule log mould.
Pour approximately 3/4 of the white chocolate mousse into the mould, and gently tap the mould to remove any air bubbles.
Take the raspberry insert out of the freezer and unmould it.
Place it right in the centre of the white chocolate mousse, pressing slightly until the mousse rises up to the edges.
Then pour the remaining white chocolate mousse.
Place the matcha sponge and press until the mousse rises up to the edges.
Using a small offset spatula, remove the excess mousse.
Place your yule log in the freezer for a minimum of 12h.
Mirror glaze
Last step, the mirror glaze! :)
Start by putting 16g of powdered gelatine in 80g of water, mix with a spoon and set aside for later.
In a saucepan, add 100g of water, 200g of glucose and 200g of sugar.
Heat everything to 104°C.
A thermometer is essential for this step.
Once the mixture reaches 104°C, remove it from the heat.
Add 140g of sweetened condensed milk and mix well.
Then incorporate the gelatine/water mixture and mix well with a whisk.
In a jug, place 200g of white chocolate.
Pour the previous mixture over the white chocolate.
Add a few drops of white food colouring.
Using an immersion blender, blend the mixture to remove as many air bubbles as possible.
Be sure to use an open blender like a Bamix as in the photo. They are perfect for this! :)
Once the glaze is well blended and all the air bubbles are removed, cover it with cling film directly on the surface.
Let it cool at room temperature until it reaches 30°C.
Once the glaze reaches 30°C, blend it again for 2-3 minutes.
It is very important to always pour the mirror glaze over a frozen yule log or entremet.
The mirror glaze can be frozen as is, however you cannot freeze an already glazed yule log as the glaze will bubble and won't look nice.
Decoration
Start by preparing a drip tray (or the oven drip tray works too), covered with cling film (this will be used to collect the excess glaze).
Place a wire rack over the tray.
Take the yule log out of the freezer and unmould it. Place the yule log on the wire rack.
Pour the glaze all over your yule log.
Wait a few seconds for the glaze to finish dripping before moving the yule log.
You can save the glaze for a future yule log, it keeps for approximately 7 days in the fridge or can be frozen.
Move your yule log using an offset spatula onto a display stand of your choice.
For this yule log, we kept things simple with the decoration, using these beautiful wooden decorations.
Place an end cap on each side of the yule log and stick the small cake toppers on top.
And there you have a beautiful yule log! :)
If you are the one bringing the yule log this year, check out our yule log boxes which are very practical for transport.
We hope you enjoy this 4-handed recipe!
We wish you a wonderful festive season and a great Sunday!
Laura and Sophie
P.S. all the equipment used can be found at the bottom of the recipe.
You will find all the products for the mirror glaze in our dedicated category.
Watch the recipe in video!
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Matcha Iced Latte & Coconut Variant
Pull-apart bread with fresh wild garlic pesto
Mini Banana Bread with Chocolate Chips
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Comments
Question de Joelle
By: Joelle B. On 2024-12-12Bonjour,
Je suis prépare cette buche pour noel, du coup est ce que j'ai bien compris, Je la décongéle 6 à 8h avant de la servir et je mets le glaçage miroir sur ma buche encore congelée et apès je la laisse tranquille au frigo?
D'avance merci pour la réponse. salutations
Replied by: Karin On 2024-12-13
Replied by: Joelle B. On 2024-12-14
Question de Noémie
By: Noémie T. On 2023-12-12Bonjour merci pour la recette. il faut la laisser au frigo combien de temps avant dégustation?
Replied by: Karin On 2023-12-12
Question de Sandrine
By: Sandrine A. On 2023-10-13Bonjour ! J’aimerais la réaliser dans le moule « pères noëls » il a à peu près la même contenance les quantités doivent jouer…. Par contre est ce que je peux remplacer le glaçage par un spray velours ? Merci d’avance !
Replied by: Sandrine A. On 2023-10-15
Question de Schleppi
By: Schleppi O. On 2022-12-12Bonjour chère equipe de Cakelisous, est-ce cette recette peux être réalisée dans un moule rond ? Au lieu de la bûche ? Il s'agirait d'une réalisation pour un anniversaire... Qu'en pensez-vous ? Merci de votre réponse et merci pour toutes ces recettes mise à disposition ! Belle journée
Replied by: Laura On 2022-12-12
Replied by: Schleppi O. On 2022-12-12
Replied by: Laura On 2022-12-12
Replied by: Schleppi O. On 2022-12-12
Question de Christine
By: Christine Z. On 2022-11-07Bonjour,
Merci pour la recette.
Vous pensez que je peux remplacer le chocolat blanc par du noir.
Bonne fin de journée
Christine
.
Replied by: Karin On 2022-11-08
Question de Angélique
By: Angélique K. On 2022-02-13Bonjour.
Combien de temps la bûche peut elle se conserver au congélateur?
Replied by: Karin On 2022-02-14
Question de Géraldine
By: Géraldine V. On 2022-01-25Bonjour
Pensez-vous que je puisse mettre du Toblerone blanc à la place du chocolat blanc Caillert ou ça fait trop de différence avec le chocolat du glaçage?si l’on met des framboises congelées quand ça la buche décongèle ça humidifie pas trop les mousses?bon après-midi
Replied by: Laura On 2022-01-26
Question de Amelle
By: Amelle A. On 2021-12-20Bonjour, par quoi pourrais-je remplacer le matcha ?
Bonne journée
Replied by: Laura On 2021-12-21
Replied by: Amelle A. On 2021-12-21
Replied by: Laura On 2021-12-22
Question de Virginie
By: Virginie V. On 2021-12-17Bonjour, pour la purée framboise, si je la fait maison ça marche aussi (framboises écrasées) ?
Replied by: Karin On 2021-12-17
Replied by: Virginie V. On 2021-12-19
Replied by: Karin On 2021-12-20
Question de Geneviève
By: Geneviève F. On 2021-12-13Bonjour,
Votre bûche est absolument magnifique ! Je me demandais mais peut-être qu'on vous a déjà posé la question, pourquoi 104° pour le glaçage alors qu'habituellement, c'est plutôt 103°. Belle soirée
Replied by: Laura On 2021-12-14
Replied by: Geneviève F. On 2021-12-14
Question de Christelle
By: Christelle D. On 2021-12-08Merci pour la recette ! Après un premier essai, j'ai fait attention à ce que le biscuit Madeleine ne soit pas trop épais, avec les quantités de la recette il y a 1/3 de biscuit en trop. En plus dans mon four pour qu'il soit cuit c'est bien 14 min de cuisson. Je n'utilise pas non plus toutes les mousses framboises et chocolat blanc sinon plus assez de place pour le biscuit. Mais sinon très facile à faire et très bon
Replied by: Christelle D. On 2021-12-08
Question de Michele
By: Michele S. On 2021-12-04Bonjour,
Merci pour cette recette.
Il faut environ combien de temps pour que le glaçage sèche pour qu'on puisse déposer les décorations?
Merci d'avance pour votre réponse.
Replied by: Karin On 2021-12-05
Réponse à Merci
By: Karin On 2021-11-29pour votre message.
Nous avons pas testé ces saveurs mais vous pouvez remplacer la framboise par la mûre sans souci dans notre recette :-)
Bonne pâtisserie ;-)
Et belle journée
Question de Sophie
By: Sophie P. On 2021-11-29Bonjour,
pensez-vous que l'on peut faire cette bûche avec des mures ?