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

Preparation: Pistachio sponge

Mix well in the cutter during 2 minutes. 

Ingredients: Pistachio sponge

  • 425 g
    egg white
  • 230 g
    sugar

Preparation: Pistachio sponge

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

Ingredients: Pistachio sponge

  • 70 g
    cold melted butter

Preparation: Pistachio sponge

Delicately fold in.

Ingredients: Pistachio sponge

  • 170 g
    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.

White chocolate mousse

Ingredients: White chocolate mousse

  • 932 g
    milk
  • 134 g
    sugar
  • 375 g
    egg yolks

Preparation: White chocolate mousse

Cook into an anglaise.

Ingredients: White chocolate mousse

  • 20 g
    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

  • 2236 g
    cream

Preparation: White chocolate mousse

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

Crème brûlée

Ingredients: Crème brûlée

  • 4000 g
    cream
  • 3 pod(s)
    Vanilla
  • 720 g
    egg yolks
  • 720 g
    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

  • 760 g
    cream
  • 360 g
    powdered milk

Preparation: White glazing

Mix together.

Ingredients: White glazing

  • 360 g
    water
  • 1440 g
    sugar

Preparation: White glazing

Boil into syrup and mix with the cream.

Ingredients: White glazing

  • 800 g
    cream
  • 480 g
    glucose
  • 240 g
    glaze

Preparation: White glazing

Add to the cream and cook.

Ingredients: White glazing

  • 52 g
    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.