White chocolate yule log
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
Pistachio sponge
| ingredients | preparation |
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Mix well in the cutter during 2 minutes. |
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Mix and beat up together. Then delicately mix in the previous mixture. |
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Delicately fold in. |
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Sieve it in the batter and fold in. |
Spread out on a baking tray with baking sheet (40 x 60 cm). |
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Chocolate crisp
| ingredients | preparation |
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Melt together. |
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Mix in. |
Spread a part of this crisp mixture onto a sheet of sponge cake. |
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White chocolate mousse
| ingredients | preparation |
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Cook into an anglaise. |
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Rehydrate in water and mix in the anglaise. |
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Pour the hot anglaise over the chocolate to melt and emulsify. Leave to cool down. |
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Beat up 1/2. Mix in the white chocolate-anglaise mixture at 35°C. |
Crème brûlée
| ingredients | preparation |
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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. |
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White glazing
| ingredients | preparation |
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Mix together. |
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Boil into syrup and mix with the cream. |
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Add to the cream and cook. |
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Rehydrate and mix in. |
Leave to rest for 24 hours in the fridge. Before applying as glazing: heat to 25°C. |
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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. |