Pistachio lemon and white chocolate yule log

If you're looking for a light, refreshing dessert after your christmas dinner, then this one definitely is a great choice. Mediterranean flavours such as lemon and pistachio take the lead and turn this white chocolate patisserie into a delight on one can refuse.
Level:
Medium

Lemon sponge

Ingredients: Lemon sponge

  • 196
    whole egg(s)
  • 1.4 oz
    caster sugar

Preparation: Lemon sponge

Mix together in a stand mixer.

Ingredients: Lemon sponge

  • 5.2 oz
    almond powder
  • 0.2 oz
    baking powder
  • 5.2 oz
    powdered glucose

Preparation: Lemon sponge

Add and mix in.

Ingredients: Lemon sponge

  • 4.7 oz
    egg white
  • 0.9 oz
    caster sugar

Preparation: Lemon sponge

Mix together in a stand mixer and gently fold into the previous mixture.

Ingredients: Lemon sponge

  • 1.4 oz
    sifted flour
  • 1.9 oz
    fresh butter
  • 0.4 oz
    lemon zest

Preparation: Lemon sponge

Add the rest of the ingredients. Spread out on a baking tray covered with a Silpat® and bake at 220 °C for 10 minutes.

Pistachio sablé

Ingredients: Pistachio sablé

  • 8.1 oz
    fresh butter
  • 7.6 oz
    brown sugar

Preparation: Pistachio sablé

Cream butter and sugar.

Ingredients: Pistachio sablé

  • 3.2 oz
    egg yolks
  • 1.1 oz
    baking powder
  • 7.1 oz
    pistachio powder
  • 8.1 oz
    flour

Preparation: Pistachio sablé

Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm).

Ingredients: Pistachio sablé

  • Q.S.
    apricot slices

Preparation: Pistachio sablé

Decorate with apricot slices and bake at 175 °C for 15 minutes.

Apricot compote

Ingredients: Apricot compote

  • 11.3 oz
    apricot cubes
  • 5.6 oz
    caster sugar
  • 1
    vanilla bean

Preparation: Apricot compote

Cook into a compote.

Ingredients: Apricot compote

  • 0.7 oz
    gelatin mass

Preparation: Apricot compote

Mix in gelatine. Pour in Flexipan® moulds and freeze.

Lemon cream

Ingredients: Lemon cream

  • 7.6 oz
    lemon juice

Preparation: Lemon cream

Boil lemon juice.

Ingredients: Lemon cream

  • 5.4 oz
    whole egg(s)
  • 4.0 oz
    caster sugar

Preparation: Lemon cream

Add and bring to a boil again. Remove from the heat.

Ingredients: Lemon cream

  • 4.5 oz
    butter
  • 1.4 oz
    gelatin mass

Preparation: Lemon cream

Add and mix in with immersion mixer. Leave to cool.

Ingredients: Lemon cream

  • 8.8 oz
    pastry cream

Preparation: Lemon cream

Mix in pastry cream.

Velvet chocolate mousse

Ingredients: Velvet chocolate mousse

  • 13.1 oz
    whole milk
  • 2.2 oz
    glucose syrup DE 60

Preparation: Velvet chocolate mousse

Mix and bring to a boil.

Preparation: Velvet chocolate mousse

Pour the previous mixture over chocolate and cocoa butter. Emulsify.

Ingredients: Velvet chocolate mousse

  • 2.4 oz
    gelatin mass

Preparation: Velvet chocolate mousse

Add and mix in.

Ingredients: Velvet chocolate mousse

  • 1.9 lb
    35% cream

Preparation: Velvet chocolate mousse

Add cream at 35 °C.