White chocolate yule log

Created by

  • Yasushi Sasaki - Chef and owner of Pâtisserie Sasaki Belgium
level 2

Pastry chef Sassaki definitely has a knack for delicate but incredibly successful flavours. His xmas yule log for instance features crème brûlée, white chocolate mousse and a delicate crisp that makes the taste buds dance with joy.

Recipe components

Used Callebaut products

Pistachio sponge

IngredientsPreparation
  • 190g
    whole egg(s)
  • 120g
    egg yolks
  • 72g
    Pure Pistachio Paste
  • 230g
    roasted whole pistachios
  • 60g
    marzipan

Mix well in the cutter during 2 minutes. 

  • 425g
    egg white
  • 230g
    sugar

Mix and beat up together. Then delicately mix in the previous mixture.

  • 70g
    cold melted butter

Delicately fold in.

  • 170g
    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

IngredientsPreparation

Melt together.

  • 1200g
    Pailleté Feuilletine
  • 450g
    Pistachio Bresilienne

Mix in.

Spread a part of this crisp mixture onto a sheet of sponge cake.

White chocolate mousse

IngredientsPreparation
  • 932g
    milk
  • 134g
    sugar
  • 375g
    egg yolks

Cook into an anglaise.

  • 20g
    gelatin
 
Rehydrate in water and mix in the anglaise.

Pour the hot anglaise over the chocolate to melt and emulsify. Leave to cool down.

  • 2236g
    cream

Beat up 1/2. Mix in the white chocolate-anglaise mixture at 35°C.

Crème brûlée

IngredientsPreparation
  • 4000g
    cream
  • 3pod(s)
    vanilla
  • 720g
    egg yolks
  • 720g
    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

IngredientsPreparation
  • 760g
    cream
  • 360g
    powdered milk

Mix together.

  • 360g
    water
  • 1440g
    sugar

Boil into syrup and mix with the cream.

  • 800g
    cream
  • 480g
    glucose
  • 240g
    glaze

Add to the cream and cook.

  • 52g
    gelatin

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.