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:
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Medium
Lemon sponge
Ingredients: Lemon sponge
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196Whole egg(s)
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41 gCaster sugar
Preparation: Lemon sponge
Mix together in a stand mixer.
Ingredients: Lemon sponge
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147 gAlmond powder
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6 gBaking powder
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147 gPowdered glucose
Preparation: Lemon sponge
Add and mix in.
Ingredients: Lemon sponge
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132 gEgg white
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26 gCaster sugar
Preparation: Lemon sponge
Mix together in a stand mixer and gently fold into the previous mixture.
Ingredients: Lemon sponge
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41 gSifted flour
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53 gFresh butter
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12 gLemon 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
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231 gFresh butter
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215 gBrown sugar
Preparation: Pistachio sablé
Cream butter and sugar.
Ingredients: Pistachio sablé
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92 gEgg yolks
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31 gBaking powder
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200 gPistachio powder
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231 gFlour
Preparation: Pistachio sablé
Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm).
Ingredients: Pistachio sablé
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Q.S.Apricot slices
Preparation: Pistachio sablé
Decorate with apricot slices and bake at 175 °C for 15 minutes.
Apricot compote
Ingredients: Apricot compote
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319 gApricot cubes
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159 gCaster sugar
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1Vanilla bean
Preparation: Apricot compote
Cook into a compote.
Ingredients: Apricot compote
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21 gGelatin mass
Preparation: Apricot compote
Mix in gelatine. Pour in Flexipan® moulds and freeze.
Lemon cream
Ingredients: Lemon cream
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215 gLemon juice
Preparation: Lemon cream
Boil lemon juice.
Ingredients: Lemon cream
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154 gWhole egg(s)
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113 gCaster sugar
Preparation: Lemon cream
Add and bring to a boil again. Remove from the heat.
Ingredients: Lemon cream
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128 gButter
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41 gGelatin mass
Preparation: Lemon cream
Add and mix in with immersion mixer. Leave to cool.
Ingredients: Lemon cream
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250 gPastry cream
Preparation: Lemon cream
Mix in pastry cream.
Velvet chocolate mousse
Ingredients: Velvet chocolate mousse
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370 gWhole milk
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63 gGlucose syrup de 60
Preparation: Velvet chocolate mousse
Mix and bring to a boil.
Ingredients: Velvet chocolate mousse
Preparation: Velvet chocolate mousse
Pour the previous mixture over chocolate and cocoa butter. Emulsify.
Ingredients: Velvet chocolate mousse
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69 gGelatin mass
Preparation: Velvet chocolate mousse
Add and mix in.
Ingredients: Velvet chocolate mousse
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845 g35% cream
Preparation: Velvet chocolate mousse
Add cream at 35 °C.
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