Pistachio-Raspberry Yule Log
Hello food lovers,
Here is my second yule log of 2020! ;o)
In 2023! We reworked the look of this log. For those who have already tried it and remember, it was decorated with a sugar sheet "HoHoHo". Unfortunately, this product was discontinued by our supplier.
As we received a beautiful mould this year, it was the perfect opportunity to use it for this recipe. The look changes, but the flavours remain the same!
A pistachio bavarian cream, a raspberry mousse, a raspberry compote and a pistachio financier sponge. Ultra refreshing after a Christmas meal.
For this recipe, for approximately 9 to 12 people, you will need:
- 1.5gr of powdered gelatine
- 7.5gr of water
- 114gr of raspberries
- 14gr of sugar
- 1/2 tsp of water
- 2.3gr of powdered gelatine
- 11.5gr of water
- 81gr of raspberry purée
- 18gr of sugar
- 50gr of cream
- 40gr butter
- 10gr of unsalted pistachios
- 2 egg whites
- 45gr of sugar
- 70gr of almond flour
- 20gr of flour
- 10gr of honey
- 1 tsp of pistachio flavouring
- 30gr of pistachios
- 5.3gr of powdered gelatine
- 27gr of water
- 221gr of milk
- 60gr of pistachio paste
- 1 tsp of pistachio flavouring
- 88gr of egg yolks (4 eggs)
- 44gr of sugar
- 244gr of cream
- White velvet spray
- Gold glitter
- Cake topper "Merry Christmas"
Raspberry Compote
Using a precision spoon, weigh out 1.5gr of powdered gelatine.
Pour the gelatine into a small bowl. Add 7.5gr of cold water and stir lightly with a spoon.
In a saucepan, pour 114gr of raspberries, 14gr of sugar and 1/2 tsp of water.
Heat the mixture over medium heat until the raspberries melt and the mixture comes to a boil.
You will need to heat the mixture for about 2 minutes.
I used fresh raspberries, but you can easily use frozen raspberries instead.
Remove the saucepan from the heat and add the gelatine to the raspberries.
Mix the raspberries and gelatine well with a whisk for 1-2 minutes until the gelatine dissolves.
Place the mini log mould on a perforated tray, then pour the mixture into 3 cavities.
Place the mould in the freezer for at least 1h. The top of the compote needs to have set before adding the raspberry mousse.
Once the raspberry compote has fully set, we can move on to the mousse.
Raspberry Mousse
First, pour 2.3gr of powdered gelatine into a bowl.
Add 11.5gr of water and stir with a spoon, then set aside.
In a saucepan, pour 81gr of raspberry purée with 18gr of sugar and bring the mixture to a boil.
For this recipe, we used ready-made raspberry purée. You can also make it with fresh or frozen raspberries.
Remove the saucepan from the heat, add the gelatine and mix well so that it melts throughout the mixture.
The mixture must now cool down to 26-29°C.
You can wait for it to cool at room temperature or help it along a little with an ice pack. ;o)
If you use the ice method, stir the raspberry purée very very frequently so the mixture doesn't set in certain spots. Be careful, it cools down quickly.
Once the raspberry purée is at 25-29°C, whip 50gr of full-fat cream.
Pour the cream into the raspberry purée.
Mix well using a spatula to obtain a lovely light and airy mousse.
Take the mini log mould back out.
Pour the raspberry mousse into the 3 cavities filled with raspberry compote.
Tap the mould firmly on the table so the mousse smooths out and fills all the corners.
Place the mould back in the freezer for at least 4h.
You can easily make these mini logs several days in advance. No more than 2 weeks. ;o)
Step 3, the pistachio financier! :)
Pistachio Financier
For me, the secret of a good financier is brown butter. It makes all the difference!
So start by pouring 40gr of butter into a saucepan and heat it until it turns slightly brown.
Be careful not to burn it! The trick to know it's ready is to tilt the saucepan. If a golden-brown deposit is stuck to the bottom of the pan, then it's ready.
You'll also notice that lovely nutty smell when the butter is ready. :o)
Immediately remove the butter from the heat and pour it into a glass bowl to stop the cooking process.
Set the butter aside at room temperature.
Place 10gr of unsalted pistachios in a bag and crush them using a small rolling pin for example.
Don't turn them into pistachio powder! You just need to crush them into 4 or 5 pieces. :o)
Preheat your oven to 180°C fan-forced.
Then separate 2 egg whites from the yolks. Today, we will only use the whites. You can make a pastry cream with the yolks for example, or simply freeze them for next time.
In a bowl, pour the 2 egg whites with 45gr of sugar and whisk the mixture until you get a lovely meringue.
You will get a fairly soft peak. That's perfect!
Add 10gr of crushed pistachios and 70gr of almond flour to the meringue.
I always use my extra fine almond flour. No need to sift it at all.
Fold gently with a spatula.
Then sift in 20gr of flour and mix with a K-beater at minimum speed for about 1 minute.
You can also mix with a spatula if you prefer, but I was feeling lazy. :o)
To finish, add 1 tsp of pistachio flavouring, 10gr of liquid honey and the brown butter.
Mix everything together with a spatula or K-beater until the batter is well combined. Always at minimum speed if using the K-beater.
Take an adjustable cake tin and extend it to 27 cm long.
Place a thin strip of baking paper about 2 cm high at the bottom of the mould for ultra-easy unmoulding.
Pour your financier batter into the mould.
Spread the financier batter with a small offset spatula, then sprinkle 30gr of whole pistachios over your batter.
Bake your financier in the preheated oven at 180°C for 15 minutes.
Once the sponge is nicely golden, remove it from the oven and unmould it.
Then let it cool. ;o)
Last step!
Pistachio Bavarian Cream
Start by weighing 5.3gr of powdered gelatine using the precision spoon and add 27gr of water.
Stir with a spoon and let the gelatine bloom.
In a saucepan, pour 221gr of milk and 60gr of pistachio paste.
Add 1 tsp of pistachio flavouring.
Mix lightly with a whisk and set aside for a few minutes.
In a large bowl, pour 88gr of egg yolks (4 eggs) and 44gr of sugar. Whisk the mixture until it turns pale and light.
Then bring the milk/pistachio paste mixture to a boil. Remove from the heat as soon as it boils.
Add the bloomed gelatine to the hot milk and mix well with a whisk until it dissolves.
Pour the milk over the eggs/sugar in 2 additions.
Pour everything back into the saucepan and heat the mixture over medium heat until it thickens.
At the first PLOP, remove the saucepan from the heat and continue whisking for 1-2 minutes off the heat.
For me, the mixture is ready at around 70°C. I never manage to reach 83°C like the great pastry chefs... If I let the mixture heat beyond this temperature, my custard curdles... I live in the mountains so that's probably the reason. So trust the PLOP, it's better. ;o)
Pour the mixture into a large bowl and let it cool to 25-29°C.
When the mixture is at the right temperature, i.e. 25-29°C, whip 244gr of full-fat cream.
Fold your whipped cream in 3 additions into your custard.
And there you have it, a beautiful pistachio bavarian mousse. ;o)
Assembly
Start by cutting your pistachio financier into a rectangle of 6 x 23 cm.
Prepare the "3D Instant" log mould by Scrapcooking on a perforated tray to make it easier to move.
Pour the pistachio mousse into half of the mould. Then take the mini logs out of the freezer.
Then add your 3 mini log inserts to the centre of the mould, cutting 3 cm off one small log so it fits in the mould.
Pour in the remaining pistachio mousse, then add the financier sponge and smooth everything out with a large offset spatula.
And that's it! All that's left is to let your log set in the freezer for 6 to 8 hours.
Decoration
Once your log is completely frozen, we can move on to the decoration.
We are going to decorate the log with a white velvet spray.
Start by placing the velvet spray in a jug of hot water (hot tap water is fine).
Leave the spray in the hot water for about 10 minutes. This will allow the cocoa butter in the bottle to become fluid and give a beautiful result when flocking.
Cocoa butter is very volatile. To avoid spraying it all over your kitchen, I recommend spraying your log inside a tall box.
On a turntable, place a sheet of baking paper, then unmould your log and place it on top.
For a fine and even result, hold your bottle at about 20-25 cm distance from your dessert while spraying.
Once the log is fully flocked, place it on a serving board or a pretty plate. Use an offset spatula to avoid damaging it during the transfer.
Finish decorating the log by dusting it with gold glitter.
For the final touch, place the "Merry Christmas" cake topper on top.
Here is the result!
I hope this new look will tempt you and that you'll give it a try.
At our place, it was very much enjoyed by pistachio lovers. Even I, who am not a huge fan of this flavour in general, ate it without any problem. ;o)
Have a lovely day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Stéphanie
By: Stéphanie J. On 2024-12-11Bonjour, petit question peut-on remplacer la gélatine en poudre par des feuilles de gélatine ? Bonne journée
Replied by: Karin On 2024-12-11
Replied by: Stéphanie J. On 2024-12-11
Question de Emilie
By: Emilie S. On 2023-12-07Bonjour,
Auriez-vous une astuce pour démouler la bûche facilement ? Car quand je l’ai fait, tous les petits bords fragiles se sont cassés ?.
Merci d’avance pour vos conseils et bon aprèm !
Replied by: Karin On 2023-12-07
Replied by: Emilie S. On 2023-12-20
Replied by: Emilie S. On 2023-12-20
Question de Patricia
By: Patricia F. On 2023-11-27Bonsoir, pourquoi au congélateur? Ce n‘est pas une bûche glacée? Je n’ai qu‘un mini congélateur et pas de place, au frigo à 4 degrés ça va aussi non?
Replied by: Karin On 2023-11-28
Replied by: Patricia F. On 2023-12-29
Replied by: Karin On 2023-12-29
Replied by: Patricia F. On 2023-12-29
Replied by: Karin On 2024-01-02
Replied by: Patricia F. On 2024-01-02
Question de Laurence
By: Laurence F. On 2023-11-13Bonjour!
Est-ce que la cuillère à café d’arôme pistache peut être remplacée par de la pâte de pistaches?
Replied by: Karin On 2023-11-14
Replied by: Laurence F. On 2023-11-14
Question de Justine
By: Justine K. On 2023-11-03Bonjour je voulais savoir étant donner que la pâte de pistache se concerne que 10 jours une fois ouverte est ce que je peux faire mes bûche 4-5 semaines avant et les garder au congel? Je dois faire ma première 1 mois avant Noël déjà .. merci pour votre réponse
Replied by: Amélia B. On 2023-11-06
Question de Orane
By: Orane O. On 2023-10-07Bonsoir,
Une version paf existe-t-elle de cette recette ?
Merci d'avance :)
Replied by: Laura On 2023-10-09
Question de Sabine
By: Sabine S. On 2022-12-16Bonjour, est ce que je peux sans autre faire le biscuit le jour avant de monter toute la bûche??? Ou vous déconseillez??
MERCI
Replied by: Karin On 2022-12-19
Question de Isabelle
By: Isabelle G. On 2020-12-24Superbe recette par contre avec le bavarois j'ai eu un bloc de 29° à mélanger à la crème chantilly donc autant vous dire que c'est un fiasco...??
Vu le manque te temps j'ai rattrapé avec une passoire pour tenter de diluer les grumeaux ?
Replied by: Karin On 2020-12-24
Question de Florence
By: Florence J. On 2020-12-20Bonjour !
Puis je laisser ma bûche une fois coulée avec la bavaroise et le biscuit plus que 8h au congélateur ? Et deuxième question : Si je mets la feuille de sucre avant le souper (nous sommes invités et j'amène la bûche) est-ce qu'elle se garde quand même bien au frais sans risque de voir la feuille de sucre fondre ? Merci d'avance !!!! ?
Replied by: Karin On 2020-12-20
Replied by: Florence J. On 2020-12-20
Question de Géraldine
By: Géraldine D. On 2020-12-04Bonjour, j ai une petite question, j aimerais mettre un spray velours sur la bûche. Je le mets aussi 2h a l avance? Sur l emballage c est noté attendre 4h avant de servir. Ou je le mets 4h avant et je remet 2h au congélateur et ensuite 2h au frigo?
Bonne journée?
Géraldine
Replied by: Karin On 2020-12-04
Replied by: Géraldine D. On 2020-12-04
Question de Delphine
By: Delphine D. On 2020-11-01Bonjour, petite question une fois que l on met la feuille de sucre, vous laisser à température ambiante ? Vous la mettez plus au frigo ? Bonne journée merci pour vos magnifique recette !
Replied by: Karin On 2020-11-01