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.
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.
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:
- Chestnut cream chocolate tiramisu log
- Vanilla caramel pecan nut log
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
- Chocolate crinkles, the recipe for cracked cupcakes
If you make this white chocolate log, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
White Chocolate Raspberry Matcha Yule Log
- 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
- 180 g white chocolate for decoration
- Velvet spray for desserts (see my material at the bottom of the article)
- 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.
- 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.