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 on one can refuse.
- Level:
-
Medium
Lemon sponge
Ingredients: Lemon sponge
-
196whole egg(s)
-
1.4 ozcaster sugar
Preparation: Lemon sponge
Mix together in a stand mixer.
Ingredients: Lemon sponge
-
5.2 ozalmond powder
-
0.2 ozbaking powder
-
5.2 ozpowdered glucose
Preparation: Lemon sponge
Add and mix in.
Ingredients: Lemon sponge
-
4.7 ozegg white
-
0.9 ozcaster sugar
Preparation: Lemon sponge
Mix together in a stand mixer and gently fold into the previous mixture.
Ingredients: Lemon sponge
-
1.4 ozsifted flour
-
1.9 ozfresh butter
-
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
-
8.1 ozfresh butter
-
7.6 ozbrown sugar
Preparation: Pistachio sablé
Cream butter and sugar.
Ingredients: Pistachio sablé
-
3.2 ozegg yolks
-
1.1 ozbaking powder
-
7.1 ozpistachio powder
-
8.1 ozflour
Preparation: Pistachio sablé
Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm).
Ingredients: Pistachio sablé
-
Q.S.apricot slices
Preparation: Pistachio sablé
Decorate with apricot slices and bake at 175 °C for 15 minutes.
Apricot compote
Ingredients: Apricot compote
-
11.3 ozapricot cubes
-
5.6 ozcaster sugar
-
1vanilla bean
Preparation: Apricot compote
Cook into a compote.
Ingredients: Apricot compote
-
0.7 ozgelatin mass
Preparation: Apricot compote
Mix in gelatine. Pour in Flexipan® moulds and freeze.
Lemon cream
Ingredients: Lemon cream
-
7.6 ozlemon juice
Preparation: Lemon cream
Ingredients: Lemon cream
-
5.4 ozwhole egg(s)
-
4.0 ozcaster sugar
Preparation: Lemon cream
Add and bring to a boil again. Remove from the heat.
Ingredients: Lemon cream
-
4.5 ozbutter
-
1.4 ozgelatin mass
Preparation: Lemon cream
Add and mix in with immersion mixer. Leave to cool.
Ingredients: Lemon cream
-
8.8 ozpastry cream
Preparation: Lemon cream
Mix in pastry cream.
Velvet chocolate mousse
Ingredients: Velvet chocolate mousse
-
13.1 ozWhole milk
-
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
-
2.4 ozgelatin mass
Preparation: Velvet chocolate mousse
Add and mix in.
Ingredients: Velvet chocolate mousse
-
1.9 lb35% cream
Preparation: Velvet chocolate mousse
Add cream at 35 °C.
Comments