Pistachio lemon and white chocolate yule log

level 2

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.

Pistachio lemon and white chocolate yule log

Recipe components

Used Callebaut products

Lemon sponge

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

Mix together in a stand mixer.

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

Add and mix in.

  • 132g
    egg white
  • 26g
    caster sugar

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

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

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

IngredientsPreparation
  • 231g
    fresh butter
  • 215g
    brown sugar

Cream butter and sugar.

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

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

  • Q.S.
    apricot slices

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

Apricot compote

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

Cook into a compote.

  • 21g
    gelatin mass

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

Lemon cream

IngredientsPreparation
  • 215g
    lemon juice
Boil lemon juice.
  • 154g
    whole egg(s)
  • 113g
    caster sugar

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

  • 128g
    butter
  • 41g
    gelatin mass

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

  • 250g
    pastry cream

Mix in pastry cream.

Velvet chocolate mousse

IngredientsPreparation
  • 370g
    whole milk
  • 63g
    glucose syrup DE 60

Mix and bring to a boil.

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

  • 69g
    gelatin mass

Add and mix in.

  • 845g
    35% cream

Add cream at 35 °C.