White Chocolate Raspberry Matcha Yule Log

Raspberry white chocolate log - Lilie Bakery

A snow white Yule log recipe with a pretty fruit heart: the Raspberry white chocolate yule log matcha tea. Simple to make in just 3 steps, it will please everyone with its lightness at the end of a meal.

If you've never made a homemade Christmas log before, you can definitely give this recipe a try. It is in fact a raspberry white chocolate dessert that takes the form of a Christmas log. To achieve it you will simply need a log mold with insert (reusable).

Some details on this raspberry white chocolate yule log recipe

Flavors: her beautiful white coat is in fact a white chocolate mousse. Inside hides a beautiful raspberry heart. The two flavors are perfectly balanced. The base is a matcha tea dacquoise that goes wonderfully with white chocolate.

Texture : this Yule log is really light on the palate. Which is perfect for the end of a hearty meal. The mousse is airy, the raspberry insert is melting and the dacquoise is soft.

Difficulty : there is nothing complicated if you work step by step. You can make this log in advance to avoid any stress.

Raspberry white chocolate log - Lilie Bakery

What material should be used to make this Yule log?

This raspberry white chocolate log requires an insert. I personally use this reusable mold with semi-rigid insert. Each log that I make with turns out perfectly. I have no complaints, plus it is very inexpensive.

For a little more fantasy, I can also recommend this mold with insert of the same brand which also has a mat for the quilted effect.

If you decide to make the raspberry coulis yourself, you will need a blender. To make the whipped cream for the mousse, a hand mixer or food processor will be needed.

For the decoration of this Yule log, star cookie cutters will allow you to make white chocolate decorations like in my photos. a white food velvet spray will allow you to give this velvety appearance to the outside of the log.

How to make this white chocolate raspberry matcha tea log?

We start by preparing the raspberry insert. To do this, heat the raspberry coulis and add gelatin. Pour the coulis into the insert mold and then freeze everything in the freezer for a few hours.

Then we tackle the matcha tea dacquoise. Beat the egg whites and then gently incorporate them into the other ingredients. With a pastry bag, we create a strip of dacquoise to the dimensions of our log mold on a baking sheet and then put it in the oven.

Third step, we prepare the white chocolate mousse. We melt the chocolate and then let it cool down. Apart from whipping the whipped cream and then incorporating it once the chocolate has become lukewarm (35 °) to facilitate the mixing of the two textures.

All that's left is to climb the log upside down : we pour part of the white chocolate mousse into the mold, then place the frozen insert and cover with the rest of the mousse. Finally we place the strip of dacquoise on top, pressing lightly.

So that the log takes well, it is placed in the freezer at least 1 night. To decorate it with a velvet spray, the log must be frozen. Before tasting, let it thaw gently in the refrigerator for a few hours.

Raspberry white chocolate log - Lilie Bakery

My tips for a successful raspberry white chocolate log

Be sure to use a quality chocolate for this log. I do not recommend a supermarket chocolate otherwise the result would be too sweet, it would be a shame ...

Do not miss the freezing step. This is what will give hold to this raspberry white chocolate log. Equally important is the defrosting step in the refrigerator.

As for the decor, indulge yourself: you don't have to do exactly the same decor as in my photos if that seems too complicated to you.

Other recipes to try

If you like this type of homemade Christmas desserts, then I suggest you take a look at these other recipes from the blog:

If you make this white chocolate log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!

Raspberry white chocolate log - Lilie Bakery
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4.4 on 32 votes

White Chocolate Raspberry Matcha Yule Log

A light Christmas log full of sweetness… We love its beautiful white color which contains a raspberry heart! All placed on a matcha tea dacquoise.
Preparation1 h
Baking20 min
Total1 h 20 min
Recipe type: Desserts
Kitchen room: French
Quantity: 8 people

Ingredients:

Raspberry insert

  • 260 g raspberry sauce bought as a coulis or made yourself by adding a little sugar
  • 2,5 Gelatin sheets in supermarkets

Dacquoise matcha tea

  • 3 Egg whites
  • 65 g Granulated sugar
  • 65 g powdered almonds
  • 40 g icing sugar
  • 15 g flour
  • 2 tsp matcha green tea

White chocolate mousse

  • 190 g white chocolate pastry of good quality
  • 360 g whole cream 30% mg

Décor

  • 180 g white chocolate for decoration
  • Velvet spray for desserts (see my material at the bottom of the article)

Preparation:

Raspberry insert

  • Soak the gelatin in cold water. Heat the coulis in a saucepan and add the squeezed gelatin, melt and pour into a log insert mold (adjust according to its desired size in the final log). Refrigerate until completely set for a few hours.

Dacquoise matcha tea

  • Preheat the oven to 200 ° traditional heat. Beat the egg whites, adding the powdered sugar little by little. They should be flexible and shiny. Apart from mixing flour, icing sugar, almonds, green tea and gradually incorporating this mixture into the whites using a spatula.
  • Pour onto a baking sheet covered with baking paper, smooth to the desired height for your cookie, mine about 1cm high. Bake for about 12 minutes. Let cool and cut to the size of the log mold. Save the rest of the dacquoise for your breakfast :)

White chocolate mousse

  • Melt the chocolate in a double boiler, and set aside. Meanwhile, whip the cream into a firm whipped cream. When the white chocolate has cooled down to a temperature of 35 °, incorporate a tablespoon of whipped cream into the melted chocolate and mix gently with a spatula then add the rest of the whipped cream, always delicately.
  • Pour this mousse into the log mold, until it is halfway, then place the raspberry insert, cover with the rest of the mousse and place the dacquoise matcha. Place in the cold (freezer) one night before unmolding.

Décor

  • Melt the white chocolate in a double boiler, place a thin layer of melted chocolate on baking paper, smooth and let harden slightly. At this point, use a star cookie cutter and make shapes in the chocolate before putting it in the cold.
  • Spray the frozen log with a velvet spray. Detach the stars at the last moment and plant on top of the log when it has thawed a little.

Notes:

Let thaw in the refrigerator about 3-4 hours before tasting.
The log mold used for this recipe measures 28cm in length.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Moule bûche Silkomart
Moule bûche matelassé
Moule bûche sapin
Support bûches
Moule bûche matelassée
Moule bûche montagne
Moule bûche diamant
Moule insert scrapbooking
Velours blanc
Pistoles chocolat blanc
Moule bûche Silkomart
Moule bûche matelassé
Moule bûche sapin
Support bûches
Moule bûche matelassée
Moule bûche montagne
Moule bûche diamant
Moule insert scrapbooking
Velours blanc
Pistoles chocolat blanc

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38 comments

  1. Reply

    Charlotte

    December 13, 2017

    She is sublime and is soooooo envious !!
    I am writing down the recipe for Christmas!
    I am impressed: the white chocolate mousse holds so well, without gelatin? To the point of making slices like that… is there a secret ?!

    • Reply

      Lilie bakery

      December 13, 2017

      The secret ... fat! Between that contained in the chocolate and that contained in the cream, no need for gelatin;)

  2. Reply

    Hemma

    December 13, 2017

    Very nice log, I am also surprised by the absence of gelatin in the white chocolate mousse, good to know! :)

  3. Reply

    Salellew

    December 14, 2017

    Good evening Does a mirror glaze on an embossed log stand out? thank you

    • Reply

      Lilie bakery

      December 20, 2017

      Hello, the mirror glaze looks much better on a smooth surface;)

  4. Reply

    Pauline

    December 14, 2017

    Hello,
    Very nice log, I have questions to make sure I understand correctly.
    The raspberry insert must be put in the freezer for it to take?
    Once we make the log I can put it in the freezer all night, and I put the spray as soon as I take it out of the freezer? then I let it thaw in the fridge. (Like your raspberry domes with the mirror glaze?)

    Thank you for this recipe :)

    • Reply

      Lilie bakery

      December 20, 2017

      Hello Pauline, the raspberry insert freezes in the cold (freezer to go faster), once the log is made (all the elements inserted in the log mold) it must be frozen because the velvet spray only works on frozen desserts ( that's how we get this beautiful velvet effect). Then once decorated, we keep it in the refrigerator until serving :)

  5. Reply

    Nanou

    December 17, 2017

    Thank you for this lovely recipe which tempts me enormously!
    I have the same questions as Pauline for the freezing and the spray!
    And then I would especially like to thank you for all his lovely recipes and for sharing!

    • Reply

      Lilie bakery

      December 20, 2017

      Hello Nanou, thank you for your message, the raspberry insert freezes in the cold (freezer to go faster), once the log is made (all the elements inserted in the log mold) it must be frozen because the velvet spray does not work than on frozen desserts (that's how we get this beautiful velvet effect). Then once decorated, we keep it in the refrigerator until serving :)

      • Reply

        Nanou

        December 20, 2017

        Thank you for all your details!
        I will try this lovely recipe then! I salivate in advance.

  6. Reply

    Paulinoceane

    December 20, 2017

    Good evening, thank you for this recipe, I just finished it, my log is in the freezer. The proportions are perfect and yet I have a longer mold (36 cm) but shallow. Can't wait to taste! Happy Holidays

  7. Reply

    Sarah

    December 21, 2017

    Hello, is it essential to freeze the log before serving it, if it is not covered with velvet spray? I'd like to make the log for the same day, so I'm wondering if it's doable. She looks delicious!
    Thank you and good day

  8. Reply

    Chloé

    December 21, 2017

    Hi
    Merciiii for this beautiful recipe !! this dessert will be on my menu for Christmas!
    On the other hand, I will have a quick question. Being allergic to nuts, I cannot make a dacquoise biscuit base… I was thinking of the spoon biscuit but it will still lack the crunchy side… what do you advise me to do?
    Thank you in advance for your reply
    Chloé

  9. Reply

    Sarah

    December 21, 2017

    Hello,
    Thank you for this recipe ! I would like to do it at Christmas but I can't find a velvet spray ...
    Do you think that it is possible to replace the velvet effect with a white chocolate icing?
    I have already made several of your recipes and I must say that myself and my family are delighted every time :)!
    thank you for your reply
    Sarah

  10. Reply

    Caroline

    December 21, 2017

    Hi
    Little question about matcha
    Is it two spoons of matcha powder, or do you have to prepare a matcha drink and take two spoons?
    Thank you

  11. Reply

    Virginia

    December 21, 2017

    Thank you for sharing your accomplishments. You are very good. Your recipes are well explained and for once ineffable. I made the coffee chocolate hazelnut mascarpone cake. Hmmmm… .it was a treat for our taste buds and moreover, a pleasure for our eyes. I will be making this log for January 1st and I am sure I will wow my guests. You make you want to patisseries. Thanks again.

  12. Reply

    Anne Nave

    December 23, 2017

    Thank you for these beautiful ideas !!! Log in the freezer !!!
    Have a great holiday.

  13. Reply

    Julia

    December 27, 2017

    Hello,

    I made this recipe for Christmas, it was very appreciated! The proportions are perfect!
    I will keep it for future parties!

  14. Reply

    LadyMilonguera

    December 27, 2017

    It is really a very nice log !!!

  15. Reply

    Jomana

    January 4 2018

    Thank you for the very successful recipe set

  16. Reply

    Blandine

    November 10, 2018

    Hello, very nice recipe as usual. Would it be possible to replace white chocolate with milk chocolate or praline? (to make a second perfume). Thank you in advance !

    • Reply

      Lilie bakery

      November 22, 2018

      Hello Blandine, yes it is possible :) we should give it a try before the big day

  17. Reply

    Pauline Pasquier

    December 6, 2018

    Hello I want to try this recipe for Christmas, but I have never used green tea in my desserts… Do you have to infuse the tea in water or put the tea directly in with the other ingredients?
    Thank you

  18. Reply

    Lecoeuche

    December 14, 2018

    Hello,
    I am going to test this recipe for Christmas it looks delicious !! I just have a quick question what proportions are for a mold of what size?

    Mercii

  19. Reply

    Michel

    December 14, 2018

    Hello,
    A quick question for this superb log which looks as splendid to me as the other good recipes on your blog that I have successfully made
    To unmold the log, do you film the mold or does leaving it in the freezer make it easier to unmold?
    thank you in advance

  20. Reply

    Cindy

    December 16, 2018

    Hello, I want to make this mouth-watering recipe for Christmas. I don't have a velvet spray and I admit that the price is holding me back… Do you think that if I sprinkle icing sugar out of the freezer it will be okay, or will it take on the humidity? Thank you for your reply !

  21. Reply

    Lauriane

    December 20, 2018

    Hello,
    First of all, thank you for your recipes. Small question, is it possible to make it several days in advance, to leave the log in the freezer and to take it out on D-day?
    Thank you for your reply :)

  22. Reply

    Mathilde

    December 26, 2018

    Hello,
    Very good recipe that I have already made twice. The first test no problem. The second I had to redo the chocolate mousse twice: the white chocolate creates “sprinkles” / piece and does not fit well into the whipped cream.
    Do you have a tip to avoid this? Because suddenly during defrosting, the log collapses a little ...
    Top recipe. Thanks for your blog.

  23. Reply

    Gwendoline

    December 13, 2019

    Hello can I replace the gelatin with agar agar, we have vegetarians in the family :)

  24. Reply

    Domi

    December 24, 2019

    We really enjoyed ourselves, I just replaced the tea with pistachio. I made individual domes for the first time and for Christmas I have just prepared it in the form of a log.
    Thank you for this recipe ! And for all your explanations! Happy Holidays !

  25. Reply

    annie gastalle

    June 19, 2021

    can we transform this recipe for a round cake,

    • Reply

      Lilie bakery

      June 21, 2021

      Hello, this is not my recipe at all in this case :) This requires modifications, in particular you need to find a solution for the red fruit insert (which I make with a special log insert).

  26. Reply

    Gin

    December 7, 2021

    Hello,

    I had the same concerns as Mathilde when making the white chocolate mousse ... as if the fat separated from the whipped cream / chocolate mixture ... I added a little gelatin heated with cream to try to limit the damage but I had planned to make a mirror glaze tomorrow and suddenly I'm afraid that it will collapse the log. What do you think ?

    • Reply

      Lilie bakery

      December 8, 2021

      Hello Virginie, which chocolate did you use? I recommend Valrhona or Callebaut, because they are chocolates made for this kind of logs (unlike supermarket chocolates). Did you respect the temperature of the white chocolate (35 °) to incorporate the whipped cream delicately with a spatula?

  27. Reply

    Ophelia

    December 20, 2021

    Hello. I will try this recipe for Christmas it looks so good. Just a question. How long should I take the log out of the freezer before serving it?
    Thank you

    • Reply

      Lilie bakery

      December 20, 2021

      Hello Ophélie, it takes about 4 hours in the refrigerator before tasting, see you soon :)

  28. Reply

    Mélissa

    December 22, 2021

    5 stars
    Hello, is it possible to make the log 2 days before?
    Thank you very much

    • Reply

      Lilie bakery

      December 22, 2021

      Hello Mélissa, of course it is quite possible to make it 2 days in advance, you keep it in the freezer and you let it thaw on D-day for several hours in the refrigerator. See you soon :)

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