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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1.4 ozCaster sugar
Preparation: Lemon sponge
Mix together in a stand mixer.
Ingredients: Lemon sponge
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5.2 ozAlmond powder
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0.2 ozBaking powder
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5.2 ozPowdered glucose
Preparation: Lemon sponge
Add and mix in.
Ingredients: Lemon sponge
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4.7 ozEgg white
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0.9 ozCaster sugar
Preparation: Lemon sponge
Mix together in a stand mixer and gently fold into the previous mixture.
Ingredients: Lemon sponge
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1.4 ozSifted flour
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1.9 ozFresh butter
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0.4 ozLemon 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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8.1 ozFresh butter
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7.6 ozBrown sugar
Preparation: Pistachio sablé
Cream butter and sugar.
Ingredients: Pistachio sablé
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3.2 ozEgg yolks
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1.1 ozBaking powder
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7.1 ozPistachio powder
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8.1 ozFlour
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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11.3 ozApricot cubes
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5.6 ozCaster sugar
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1Vanilla bean
Preparation: Apricot compote
Cook into a compote.
Ingredients: Apricot compote
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0.7 ozGelatin mass
Preparation: Apricot compote
Mix in gelatine. Pour in Flexipan® moulds and freeze.
Lemon cream
Ingredients: Lemon cream
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7.6 ozLemon juice
Preparation: Lemon cream
Boil lemon juice.
Ingredients: Lemon cream
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5.4 ozWhole egg(s)
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4.0 ozCaster sugar
Preparation: Lemon cream
Add and bring to a boil again. Remove from the heat.
Ingredients: Lemon cream
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4.5 ozButter
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1.4 ozGelatin mass
Preparation: Lemon cream
Add and mix in with immersion mixer. Leave to cool.
Ingredients: Lemon cream
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8.8 ozPastry cream
Preparation: Lemon cream
Mix in pastry cream.
Velvet chocolate mousse
Ingredients: Velvet chocolate mousse
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13.1 ozWhole milk
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2.2 ozGlucose 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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2.4 ozGelatin mass
Preparation: Velvet chocolate mousse
Add and mix in.
Ingredients: Velvet chocolate mousse
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1.9 lb35% cream
Preparation: Velvet chocolate mousse
Add cream at 35 °C.
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