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.

Nivo:: Srednje tezine

6.7 oz

whole egg(s)
4.2 oz

egg yolks
2.5 oz

Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
8.1 oz

roasted whole pistachios
2.1 oz

marzipan

Mix well in the cutter during 2 minutes.

0.9 lb

egg white
8.1 oz

sugar

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

2.5 oz

cold melted butter

Delicately fold in.

6.0 oz

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.

1.5 lb

Callebaut Milk Chocolate - 823 - 5kg Block
3.5 lb

Callebaut Nuts - Fine Hazelnut Praline - 5kg Bucket

Melt together.

Mix in.

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

2.1 lb

milk
4.7 oz

sugar
13.2 oz

egg yolks

Cook into an anglaise.

0.7 oz

gelatin

Rehydrate in water and mix in the anglaise.

2.1 lb

Callebaut White Chocolate - Velvet - 10kg Callets

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

4.9 lb

cream

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

8.8 lb

cream
3 pod(s)

Vanilla
1.6 lb

egg yolks
1.6 lb

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.

1.7 lb

cream
12.7 oz

powdered milk

Mix together.

12.7 oz

water
3.2 lb

sugar

Boil into syrup and mix with the cream.

1.8 lb

cream
1.1 lb

glucose
8.5 oz

glaze

Add to the cream and cook.

1.8 oz

gelatin

Rehydrate and mix in.

Leave to rest for 24 hours in the fridge. Before applying as glazing: heat to 25°C.

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.