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.
Level:
Medium

Pistachio sponge

Ingredients: Pistachio sponge

  • 6.7 oz
    whole egg(s)
  • 4.2 oz
    egg yolks
  • 2.5 oz
    NPO-PI1
  • 8.1 oz
    roasted whole pistachios
  • 2.1 oz
    marzipan

Preparation: Pistachio sponge

Mix well in the cutter during 2 minutes. 

Ingredients: Pistachio sponge

  • 0.9 lb
    egg white
  • 8.1 oz
    sugar

Preparation: Pistachio sponge

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

Ingredients: Pistachio sponge

  • 2.5 oz
    cold melted butter

Preparation: Pistachio sponge

Delicately fold in.

Ingredients: Pistachio sponge

  • 6.0 oz
    flour

Preparation: Pistachio sponge

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.

Chocolate crisp

Ingredients: Chocolate crisp

Preparation: Chocolate crisp

Melt together.

Ingredients: Chocolate crisp

  • 2.6 lb
    M-7PAIL
  • 1.0 lb
    NAO-CR-PI3724

Preparation: Chocolate crisp

Mix in.

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

White chocolate mousse

Ingredients: White chocolate mousse

  • 2.1 lb
    milk
  • 4.7 oz
    sugar
  • 13.2 oz
    egg yolks

Preparation: White chocolate mousse

Cook into an anglaise.

Ingredients: White chocolate mousse

  • 0.7 oz
    gelatin

Preparation: White chocolate mousse

 
Rehydrate in water and mix in the anglaise.

Ingredients: White chocolate mousse

Preparation: White chocolate mousse

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

Ingredients: White chocolate mousse

  • 4.9 lb
    cream

Preparation: White chocolate mousse

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

Crème brûlée

Ingredients: Crème brûlée

  • 8.8 lb
    cream
  • 3 pod(s)
    Vanilla
  • 1.6 lb
    egg yolks
  • 1.6 lb
    sugar

Preparation: Crème brûlée

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.

White glazing

Ingredients: White glazing

  • 1.7 lb
    cream
  • 12.7 oz
    powdered milk

Preparation: White glazing

Mix together.

Ingredients: White glazing

  • 12.7 oz
    water
  • 3.2 lb
    sugar

Preparation: White glazing

Boil into syrup and mix with the cream.

Ingredients: White glazing

  • 1.8 lb
    cream
  • 1.1 lb
    glucose
  • 8.5 oz
    glaze

Preparation: White glazing

Add to the cream and cook.

Ingredients: White glazing

  • 1.8 oz
    gelatin

Preparation: White glazing

Rehydrate and mix in.

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

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.