White chocolate Yule log (Created by Yasushi Sasaki – Patisserie Sasaki, Woluwe-Saint-Pierre, Belgium)

Pistachio sponge

Ingredients Preparation
190 g eggs
120 g egg yolks
72 g pure pistachio paste Callebaut® NPO-PI1-T62
230 g delicately roasted whole pistachios
60 g Magipan
Mix well in the cutter during 2 minutes.
425 g egg white
230 g sugar
Mix and beat up together. Then delicately mix in the previous mixture.
70 g butter
(melted and cooled)
Delicately fold in.
170 g flour Sieve it in the batter and fold in.
Spread out on a baking tray with baking sheet (40 x 60 cm).
Bake for 15 min. at 150°C.

Chocolate crisp

Ingredients Preparation
675 g milk chocolate Callebaut® 823
1575 g fine hazelnut praline PRA-CLAS
Melt together.
1200 g original French biscuit crunch Callebaut® M-7PAIL
450 g pistachio bresilienne Callebaut® NAO-CR-PI3724-T66
Mix in.
Spread a part of this crisp mixture onto a sheet of sponge cake.

White chocolate mousse

Ingredients Preparation
932 g milk
134 g sugar
375 g egg yolks
Cook into an anglaise.
20 g gelatine Rehydrate in water and mix in the anglaise.
932 g white chocolate Callebaut® Velvet Pour the hot anglaise over the chocolate to melt and emulsify. Leave to cool down.
2236 g cream Beat up 1/2. Mix in the white chocolate-anglaise mixture at 35°C.

Crème brûlée

Ingredients Preparation
4000 g cream
3 vanilla pods
720 g egg yolks
720 g sugar
Heat part of the cream with the vanilla and melt in the sugar. Add the rest of the ingredients and mix well.
Pour into rectangular flexipan moulds in a layer of about 1 cm. Sprinkle dry frozen raspberries on top and bake for 30° at 115°C.

White glazing

Ingredients Preparation
760 g cream
360 g milk powder
Mix together.
360 g water
1440 g sugar
Boil into syrup and mix with the cream.
800 g cream
480 g glucose
240 g nappage
Add to the cream and cook.
52 g gelatine Rehydrate and mix in.
Leave to rest for 24 hours in the fridge. Before applying as glazing: heat to 25°C.

Finishing and presentation
Fill a Yule log mould with a layer of white chocolate mousse. Insert the crème brûlée – cut to fit the mould. Insert a layer of pistachio sponge on top. Fill up with mousse and finish with a layer of pistachio sponge with chocolate crisp. Freeze. Unmould the pastry. Glaze immediately and finish with a gold decoration and IBC gold flakes.

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