White chocolate yule log

Mix well in the cutter during 2 minutes. 

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

Delicately fold in.

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.

Melt together.

Mix in.

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

Cook into an anglaise.

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

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

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.

Mix together.

Boil into syrup and mix with the cream.

Add to the cream and cook.

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.