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 no-one can refuse.
Level:
Medium

Lemon sponge

Ingredients: Lemon sponge

  • 196
    whole egg(s)
  • 41 g
    caster sugar

Preparation: Lemon sponge

Mix together in a stand mixer.

Ingredients: Lemon sponge

  • 147 g
    almond powder
  • 6 g
    baking powder
  • 147 g
    powdered glucose

Preparation: Lemon sponge

Add and mix in.

Ingredients: Lemon sponge

  • 132 g
    egg white
  • 26 g
    caster sugar

Preparation: Lemon sponge

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

Ingredients: Lemon sponge

  • 41 g
    sifted flour
  • 53 g
    fresh butter
  • 12 g
    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

  • 231 g
    fresh butter
  • 215 g
    brown sugar

Preparation: Pistachio sablé

Cream butter and sugar.

Ingredients: Pistachio sablé

  • 92 g
    egg yolks
  • 31 g
    baking powder
  • 200 g
    pistachio powder
  • 231 g
    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

  • 319 g
    apricot cubes
  • 159 g
    caster sugar
  • 1
    vanilla bean

Preparation: Apricot compote

Cook into a compote.

Ingredients: Apricot compote

  • 21 g
    gelatin mass

Preparation: Apricot compote

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

Lemon cream

Ingredients: Lemon cream

  • 215 g
    lemon juice

Preparation: Lemon cream

Boil lemon juice.

Ingredients: Lemon cream

  • 154 g
    whole egg(s)
  • 113 g
    caster sugar

Preparation: Lemon cream

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

Ingredients: Lemon cream

  • 128 g
    butter
  • 41 g
    gelatin mass

Preparation: Lemon cream

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

Ingredients: Lemon cream

  • 250 g
    pastry cream

Preparation: Lemon cream

Mix in pastry cream.

Velvet chocolate mousse

Ingredients: Velvet chocolate mousse

  • 370 g
    whole milk
  • 63 g
    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

  • 69 g
    gelatin mass

Preparation: Velvet chocolate mousse

Add and mix in.

Ingredients: Velvet chocolate mousse

  • 845 g
    35% cream

Preparation: Velvet chocolate mousse

Add cream at 35 °C.