Pistachio-raspberry Bûche
Pistachio bavarois, raspberry and Financier under white velvet
Hello fellow foodies,
this buche is a real favourite with all pistachio lovers! Under a white velvet coating you will find a creamy pistachio bavarois, a light raspberry mousse and a fruity raspberry compote. At the very bottom, a pistachio Financier with whole pistachios adds a fine bite. Refreshingly light after a rich Christmas dinner and enough for 9 to 12 people.
In 2023 we gave the buche a new look. Perhaps you still remember the earlier "HoHoHo" fondant covering? Unfortunately, our supplier no longer carries it. Now the buche shines in white velvet spray with golden sequins and a wooden cake topper.
It is moulded in the 3D "Instant" buche mould from ScrapCooking, and the raspberry inserts are made in a mini buche mould. Don't be put off by the many components: you can prepare the inserts days in advance. We'll show you the best way to plan everything in the tips!
Ingredients
Raspberry compote
Pistachio financier
Pistachio bavarois
Step by step
Raspberry compote
Weigh the gelatine
We start with the compote, because it needs to set before the mousse goes on top. Weigh 1.5 g gelatine powder with the spoon scale, so you stay precise even with small amounts.
Fish gelatine powder 200 Blooms
Digital spoon scale
Let the gelatine bloom
Put the gelatine in a small bowl, add 7.5 g of cold water and stir gently with a spoon.
Add the raspberries to the pan
Put 114 g raspberries, 14 g sugar and 1/2 tsp water into a saucepan. Fresh raspberries are great, but frozen ones work just as well.
Bring the raspberries to the boil
Heat the mixture over medium heat until the raspberries break down and everything comes to the boil. This takes about 2 minutes.
Stir in the gelatine
Take the pan off the heat, add the gelatine to the raspberries and stir with a whisk for 1 to 2 minutes until it has completely dissolved.
Pour into the mini bûche mold
Place the mini bûche mold on a perforated baking sheet, which makes it easier to transport. Pour the compote into 3 cavities and put the mold in the freezer for at least 1 hour. The surface must be firm before the raspberry mousse goes on top.
Dessert mold "Mini Bûche" in silicone
Aluminium perforated baking sheet 40 x 30 cm
Raspberry mousse
Prepare the gelatine
Once the compote is set, you can move on to the mousse. Put 2.3 g Gelatine powder in a bowl, add 11.5 g water and stir everything together with a spoon. Set the gelatine aside.
Fish gelatine powder 200 Blooms
Bring the raspberry purée to the boil
Bring 81 g Raspberry purée with 18 g sugar to the boil in a saucepan. We used ready-made purée, but you can also make it yourself from fresh or frozen raspberries.
Raspberry purée 1 kg
Stir in the gelatine and let it cool
Take the pan off the heat, add the gelatine and stir well until it has dissolved completely. Now the purée needs to cool to 26 to 29 °C. You can wait until it reaches room temperature, or speed things up with an ice bath. Stir it very often, though, so it doesn't set in patches, as it cools quickly!
Fold in the cream
Once the purée is at the right temperature, whip 50 g full-fat cream. Add the cream to the Raspberry purée and fold it in with the dough scraper until you have a light, airy mousse.
Fill the moulds and freeze
Pour the raspberry mousse into the 3 cavities over the compote. Tap the mould firmly on the counter so the mousse becomes smooth and spreads into all the corners. Then put it in the freezer for at least 4 hours. You can make the mini bûches several days in advance, but no longer than 2 weeks.
Pistachio Financier
Brown the nut butter
The secret to a good financier is the nut butter, it really makes the difference! Put 40 g butter in a saucepan and heat it until it turns lightly brown. Watch that it doesn't burn.
Let the butter cool
You'll know it's ready when you tilt the pan: a golden brown residue sticks to the bottom. You'll smell it too, the butter has a wonderfully nutty aroma. Pour it immediately into a glass bowl so it doesn't keep browning, and let it stand at room temperature.
Crush the pistachios
Put 10 g unsalted pistachios in a bag and crush them, for example with a small rolling pin. Please don't make pistachio powder, each pistachio should only break into 4 or 5 pieces.
Whole pistachios, shelled, 50 g
Whip the meringue
Preheat the oven to 180 °C convection. Separate 2 eggs, you only need the egg whites today. You can use the yolks to make a pastry cream, for example, or freeze them for later. Whip the 2 egg whites with 45 g sugar into a beautiful meringue.
Add the pistachios and almonds
The meringue forms a rather soft peak, exactly as it should be! Add the 10 g chopped pistachios and 70 g almond flour and fold everything together gently with the dough scraper. With extra-fine almond flour you don't even need to sieve it.
White almond flour extra fine
Incorporate the flour
Sieve in 20 g flour and mix everything with the paddle on the lowest setting for about 1 minute. Of course you can also do this by hand with the dough scraper.
Swiss white flour, 1 kg
Aroma, honey and nut butter
Finally add 1 tsp pistachio aroma, 10 g liquid honey and the nut butter. Mix everything with the dough scraper or the paddle on the lowest setting until the mixture is nice and smooth.
Pistachio aroma
Prepare the cake tin
Extend the adjustable cake tin to a length of 27 cm. Line it with baking paper that reaches about 2 cm above the base. This makes it very easy to release the financier from the tin later.
Adjustable cake tin
Filling and sprinkling the pistachios
Pour the batter into the tin and spread it evenly with a small Angled spatula. Then sprinkle 30 g of whole pistachios over it.
Whole pistachios, peeled, 50 g
Baking and cooling
Bake the Financier for 15 minutes in the preheated oven at 180 °C fan setting. Once it is golden brown, take it out, turn it out of the tin and leave it to cool.
Pistachio Bavarois
Soak the gelatine
Last element! Weigh 5.3 g Gelatine powder with the spoon scale, add 27 g water, stir with the spoon and let the gelatine swell.
Fish gelatine powder 200 Blooms
Digital spoon scale
Milk and pistachio paste
Put 221 g milk and 60 g Pistachio paste into a saucepan.
Green pistachio paste 200 g
Add pistachio aroma
Add 1 tsp Pistachio aroma, mix everything gently with the whisk and let it stand for a few minutes.
Pistachio liquid aroma
Whisk egg yolks and sugar
Put 88 g egg yolk (4 eggs) and 44 g sugar into a large bowl and whisk the mixture until it turns pale.
Bring the milk to a boil
Bring the pistachio milk to the boil and take it off the heat as soon as it boils. Add the gelatine and stir with the whisk until melted.
Pour over the egg yolks
Pour the hot milk over the egg yolk and sugar mixture in two portions, stirring well as you go.
Cook the custard
Return everything to the saucepan and heat it over medium heat until the custard thickens. At the first "plop" take the pan off the heat and keep stirring for another 1 to 2 minutes. In our kitchen the custard is ready at around 70 °C. We never reach the 83 °C that big pastry chefs aim for, otherwise the custard turns grainy (we bake in the mountains, that is probably the reason). So trust the "plop"! Pour the custard into a large bowl and let it cool to 25 to 29 °C.
Whip the cream
Check the temperature, easiest with an infrared thermometer. Once the custard is at 25 to 29 °C, whip 244 g double cream.
Infrared thermometer
Fold in the cream
Fold the whipped cream into the custard in three portions. And your pistachio bavarois is ready!
Assembly
Cutting the financier
Cut the pistachio financier into a rectangle measuring 6 × 23 cm.
Filling the bavarois
Place the Bûche Form 3D «Instant» on a perforated baking sheet, which makes it easier to move. Fill the mould halfway with pistachio bavarois.
Bûche mould 3D "Instant"
Perforated aluminium sheet 40 x 30 cm
Inserting the fillings
Take the mini bûches out of the freezer and release them from the mould. Place the three raspberry fillings one after another in the centre of the mould. Cut 3 cm off one of the fillings so that all three fit.
Filling and freezing
Pour the remaining bavarois over the fillings, place the financier on top and smooth everything out with a large angled spatula. The bûche now only needs 6 to 8 hours in the freezer to set.
Decoration
Warming the velvet spray
Once the bûche is frozen through, it's time to decorate. Place the white velvet spray in a measuring cup of hot tap water for about 10 minutes. This liquefies the cocoa butter inside, so the spray distributes evenly and finely.
Silikomart Velvet spray, choose colour: White
Releasing the bûche
The cocoa butter spray settles everywhere. To keep your whole kitchen from turning white, it is best to spray inside a tall box. Place a sheet of baking paper on a turntable inside the box, release the bûche from the mould and set it on top.
Flocking
Hold the can about 20 to 25 cm from the bûche and spray evenly all around it. Once it is fully covered, use an angled spatula to transfer it onto a cake board or an attractive plate.
Sequins and topper
Sprinkle the bûche with golden sequins and finally place the cake topper «Merry Christmas» on top. Let the bûche thaw in the fridge before serving. Your pistachio raspberry bûche is ready!
Pistachio Raspberry Bûche
Ingredients
Raspberry compote
Raspberry mousse
Pistachio Financier
Pistachio Bavarois
Decoration
Method
- Compote: Cook 114 g raspberries with sugar and water for 2 min., stir in the soaked gelatine, pour into 3 cavities of the mini Bûche mould, freeze for 1 hr.
- Raspberry mousse: Bring raspberry purée and sugar to the boil, add gelatine, cool to 26 to 29 °C, fold in 50 g whipped cream, pour over the compote, freeze for 4 hrs.
- Financier: Brown the nut butter, whip 2 egg whites with sugar into a meringue, fold in chopped pistachios, almond powder, flour, aroma, honey and butter, pour into the 27 cm cake tin, scatter whole pistachios on top, bake for 15 min. at 180 °C convection, cut into 6 × 23 cm.
- Bavarois: Bring milk to the boil with pistachio paste and aroma, add gelatine, pour over egg yolk and sugar, cook until it "plops", cool to 25 to 29 °C, fold in 244 g whipped cream.
- Assembly: Put half the Bavarois into the 3D mould, add three raspberry inserts, then the remaining Bavarois, place the Financier on top, freeze for 6 to 8 hrs.
- Decoration: Warm the Velvet spray in hot water for 10 min., unmould the frozen Bûche and spray it, add sequins and topper, thaw in the fridge.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Fish gelatine powder 200 Blooms
Raspberry purée 1 kg
Green pistachio paste 200 g
Pistachio liquid aroma
Whole pistachios, peeled, 50 g
White almond flour extra fine
Swiss white flour, 1 kg
Silikomart velvet spray - choose colour: white
Accessories
Bûche 3D mold "Instant"
Dessert mold "Mini Bûche" in silicone
Perforated aluminium baking sheet 40 x 30 cm
Extendable cake tin
Digital measuring spoon scale
Infrared thermometer
Delivery in 1 to 2 working days · Free shipping from CHF 100
This will definitely work
You can make the raspberry inserts up to 2 weeks in advance. The day before, bake the Financier and wrap it in cling film. Then comes the bavaroise and assembly, and only shortly before the festivities is it dusted with the velvet spray. You will find more ideas in our Christmas bûche tips & tricks.
Tap the mould on the work surface again and again while filling it with the bavaroise. This brings the air bubbles to the top, and the delicate edges are less likely to break off when unmoulding. Small imperfections will disappear under the Velvet effect spray anyway.
Do you like it really pistachio-forward? Simply add a little more Liquid aroma. Instead of 1 tsp pistachio aroma, you can also use 2 tsp pistachio paste.
Frequently asked questions
Yes, simply use the same amount in grams. One sheet of gelatine weighs about 1.66 g.
Yes, that is important for an entremet. Only then do all the layers set properly, and the Velvet effect spray only adheres to a frozen bûche. After decorating, it thaws in the fridge. Without a freezer, you can, for example, make our Pineapple coconut bûche.
Undecorated, it keeps for up to 3 weeks in the freezer, but no longer, otherwise it loses flavour. The Financier can easily be baked the day before and wrapped in cling film.
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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