A light and delicious Yule log for the holidays: the Pistachio white chocolate raspberry log! It consists of a raspberry mousse with a raspberry insert, a crispy lace crepe, a pistachio madeleine biscuit. The log is topped with a white chocolate rock icing and raspberries…
What you will like with this pistachio white chocolate raspberry log
- flavors : the delicacy of white chocolate, the tanginess of raspberries, the sweetness of pistachios in a yule log that is delicious and light at the same time.
- Textures : fondant with the raspberry insert, creamy with the raspberry mousse, crunchy with the crispiness and white chocolate rock icing, softness with the pistachio madeleine biscuit…
- Difficulty level : as for all the logs, it may seem difficult at first sight but if you do it in advance it's simple, you'll see. You can freeze this raspberry log and finish the decor (rock icing) the day before D-Day, for example.
Ingredient details
- Raspberries : as Christmas is not raspberry season at all, I advise you to buy frozen raspberries. They are ideal for pastry (especially insert and mousse).
- White chocolate : for the logs, I use white couverture chocolate, which is less sweet and more fluid to work with than classic pastry chocolate. You can always take white pastry chocolate, but the result will be sweeter…
- Pistachio : I advise you to use pistachio puree (and not pistachio paste which is generally very sweet). It is easily found in organic stores.
How to make this pistachio white chocolate raspberry log?
- Raspberry insert : the coulis is poured into an insert mold and then frozen until assembly.
- Madeleine biscuit with pistachio : a soft and tasty biscuit with a light pistachio taste.
- Crispy white chocolate : we simply mix crumbled lace crêpes with melted white chocolate.
- Raspberry mousse : a fruity and creamy raspberry-based mousse, as easy to make as whipped cream.
- Assembly of the log : as soon as the raspberry mousse is ready, we can move on to assembling the log (detail in my step-by-step photos below).
- White chocolate rock frosting : a mixture of roasted almond flakes and melted white chocolate that is poured over the frozen raspberry log.
NB: the quantities of ingredients and the detailed recipe are given to you at the bottom of the page.
My tips for a successful yule log
- Prepare the log over several days : it's the best way not to be stressed on D-Day. It keeps very well in the freezer (no more than 3 weeks, otherwise it loses its flavours) well wrapped in cling film then in aluminum foil.
- Use a piping bag to fill the mold with raspberry mousse: this allows you to fill the mold evenly (and without getting it everywhere).
- To make a success of the white chocolate rock icing, the log must be frozen several hours before. It is the cold that freezes the chocolate on the raspberry log in a few moments.
Variations of possible flavors for this log
- raspberries : for variety, you can use a mixture of red fruits, cherries or frozen strawberries. It will always go well with white chocolate and pistachio.
- pistachio : for a change, you can make a classic madeleine biscuit (without pistachio) or an almond biscuit for example.
How to store your raspberry log once made?
Once made and decorated, your log can be kept in the fridge until the moment of tasting. If you don't eat the whole log on D-Day, know that it keeps in the fridge for about 4 days.
Once started, remember to put it in an airtight container to prevent it from picking up odors from the fridge...
Other recipes to try
If you like to make homemade logs, then I advise you to take a look at these other recipes from the blog:
- Lemon meringue log
- Speculoos chocolate pear log
- Vanilla caramel pecan nut log
- Raspberry white chocolate yule log matcha tea
- Frozen tiramisu log
If you make this raspberry log, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty logs!
Pistachio White Chocolate Raspberry Yule Log
A light raspberry log, surrounded by a white chocolate rock icing, a crisp and a pistachio madeleine biscuit...
Quantity: 8 people
Ingredients:
Raspberry insert
- 250 g frozen raspberries (thawed)
- 40 g Granulated sugar
- 2 Gelatin sheets Vahine
Madeleine biscuit with pistachio
- 50 g Soft butter
- 1 oeuf
- 45 g Granulated sugar
- 12 g Milk
- 50 g flour
- 1 g baking powder
- Pinch of salt
- 17 g unsweetened pistachio puree (in organic stores)
Crispy white chocolate
- 70 g white chocolate couverture or pastry chef
- 38 g lace pancakes
Raspberry mousse
- 270 g frozen raspberries (thawed)
- 85 g Granulated sugar
- 340 g whole liquid cream 30% mg
- 3,5 Gelatin sheets Vahine
White chocolate rock frosting
- 400 g white chocolate couverture or pastry chef
- 100 g almond flakes in the pastry department
- 90 g neutral oil (sunflower, rapeseed or grapeseed)
Décor
- Whipped Cream
- fresh raspberries
Preparation:
Raspberry insert
- Soften the gelatin in cold water. In a saucepan, heat the raspberries and sugar until you get a compote texture.
- Pass the blender then filter the coulis through a strainer to remove the seeds.
- Melt the drained gelatin in the coulis until completely dissolved. Pour into an insert mold (which corresponds to the size of your log mould). Place 6 hours in the freezer.
Madeleine biscuit with pistachio
- Preheat the oven to 170° traditional heat. In a saucepan, melt the butter over low heat until it takes on a hazelnut color. Filter the residues then let cool.
- In a bowl, whisk the egg and powdered sugar until the mixture clears. Add flour, salt and baking powder.
- Incorporate the milk, melted butter and pistachio paste (if necessary warm to loosen it).
- Pour in a wide strip onto a sponge cake or baking sheet lined with parchment paper. Bake for 13-14 minutes, the top should be barely golden. Leave to cool before cutting to the size of the log mould.
Crispy white chocolate
- Melt the white chocolate in the microwave or double boiler. Crumble the lace pancakes then add the melted chocolate.
- Lightly pack this mixture (not too thick) on a sponge cake or baking sheet with parchment paper, making a wide band. Refrigerate before cutting to the size of the log mold.NB: You can also pack this mixture directly on the strip of biscuit pre-cut to the size of your mold, then refrigerate.
Raspberry mousse
- Soften the gelatin in cold water. In a saucepan, heat the raspberries and sugar until you get a compote texture. Pass the blender then filter the coulis through a strainer to remove the seeds.
- Stir the drained gelatin into the coulis until completely dissolved. Let cool.
- Whip the whole liquid cream into whipped cream. Drizzle the coulis into the whipped cream, mixing gently with a spatula (so as not to break the whipped cream).
Assembly of the log
- Pour the raspberry mousse up to half of the log mould. Add the still-frozen raspberry insert, pressing lightly to push it into the mousse (not all the way to the bottom). Cover again with raspberry mousse.
- Place the strip of crispy white chocolate, pressing lightly. Then place the pistachio madeleine biscuit on top, also pressing down. Fill the sides with raspberry mousse if necessary. Place in the freezer for at least 6 hours, overnight is better.
White chocolate rock frosting
- In a frying pan over high heat, dry roast the almond slivers for a few seconds: until they brown slightly. Remove from the heat and pour into a container.
- Melt the white chocolate in the microwave or in a double boiler. Add the oil, mixing well with a spatula, then the almond flakes.
- Put the mixture in a container with a spout. Unmold the still-frozen log then place it on a rack with a recuperator underneath. With a thermometer, wait for the chocolate to come down to between 31-35°C then pour the rock icing back and forth over the log to cover it completely. Let drain then put on a serving platter. Refrigerate to completely thaw (about 4 hours) before serving.
- As a decoration, add domes of whipped cream and fresh raspberries or any other element that makes you want!
Notes:
Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the white chocolate rock icing, then you let it thaw gently in the refrigerator until tasting (for about 4 hours).
If you have any left over after the meal, know that it will keep for up to 4 days in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
Wattote
Waouhhh I really like her how not to resist
Lilie bakery
Thanks Wattoote!
Marcela
Hello Lilie
Thanks again for your recipes.
I have just finished the white chocolate almond coating. What do you think ?
Lilie bakery
Hello Marcela, if you have taken almond slivers (you can find them in the pastry department) then they are very small, it looks like in my photos. Otherwise you can make your icing without almond chips, it will no longer be a rock icing, therefore less crunchy. It's as you prefer! Goodbye :)
Laure
Hello Lilie, really want to make this yule log but something is bothering me. Raspberries are thawed and then refrozen. No worries with that? I imagine not but I would like the explanation. :)
Lilie bakery
Hello Laure, no problem for thawed raspberries since they are cooked in coulis before incorporating them into the preparation. Goodbye :)
Mélanie
Hello,
I don't see the milk in the recipe part for the madeleine?
Merci :)
Lilie bakery
Hello Melanie, thank you for pointing this out to me! It is added just before the melted butter, I have just added its mention in the recipe. Goodbye :)
Chloe
Hi!
I was wondering if you could share the brands (or pictures) of the pistachio puree and white chocolate you're using..? Same for the molds?
I'm from France and I'm still trying to figure out what our the "best" ingredients here :/
You also said lace pancakes for the frosting, but I'm not exactly sure what you mean by that?
Thank you so much!
Lilie bakery
Hi Chloe, for pistachio puree in organic shops (brand Jean Hervé), for the white chocolate here on amazon: https://amzn.to/3V4miAm
For the log mold, here on amazon too: https://amzn.to/3HFwEDH
The crispy crepe are from Gavottes, you can google it.
See you ;)
Camille
Hello Lilie,
Thanks for your recipes! They are super
Small question: I have to prepare two logs simultaneously, with a single mould. Can I unmold one before the other and leave it in the freezer without the mold? Or is it not recommended? Should I put film around?
Thank you very much,
Lilie bakery
Hello Camille, you can but keep in an airtight container! Goodbye
gathou
Hello Lilie,
This yule log was a great success yesterday with my guests.
On the other hand, the cutting was complicated with a chocolate shell broken into a thousand pieces and parts all shriveled once on the plate.
Do you have any cutting tips?
The vanilla caramel pecan nut log was delicious too, thank you for your recipes
Lilie bakery
Hello Gahou, that means your rock icing was a bit too thick. It really depends on the chocolate used. You can optionally soften/liquefy it by adding more neutral oil if you wish. Goodbye :)
Sylvie
Hello,
I made the raspberry, white chocolate and pistachio log. She was super good, just a problem to cut her up. The icing was breaking.
Thank you for your recent.
Lilie bakery
Hello Sylvie, if your frosting broke it was a little too thick. You can possibly soften/liquefy it by adding more neutral oil. Goodbye :)
Peggy
Recipe at the top, everyone loved it thank you for this delicious recipe
Lilie bakery
Thanks Peggy!
Melina
I made this log for Christmas twice and everyone loved it! It was my very first yule log and if you read the instructions carefully and follow them to the letter (with the little tips) it's in your pocket!
Thank you so much for all the recipes, I swear by this site now :)
Lilie bakery
Thank you Melina for your feedback!
Mathilde
I made this yule log for Christmas and it was a huge hit! She was excellent! Very easy to do but you have to take the time to do it in advance. The rock icing is killer. Thank you for your recipes and enjoy
Lilie bakery
Thank you Mathilde for your feedback ;)
Magali
hello lily
Top recipes
Very well explained thank you
Do you have a good recipe for brioche des rois?
Thank you very much magali
Lilie bakery
Hello Magali, thank you very much! No brioche des rois yet, maybe next year. Goodbye :)
Ariane
Delicious recipe!
The insert held up well (which isn't always the case) and I loved the white rock frosting! Very beautiful and which still allowed a beautiful cut.
Thank you for this recipe !
Lilie bakery
Thank you very much Ariane for your feedback!
Mélissa
Incredible recipe! As always….clear and precise explanation
Exceptional log, 1000 thank you ☺
Lilie bakery
With pleasure Melissa! Thanks for your return :)
Meryem
Merci pour cette recette et les conseils techniques très précieux. Bravo car les recettes sont accessibles, bien expliquées et tout à fait réalisables même si on est pas pro.
J’ai appris plein de choses en réalisant cette bûche… pour l’enrobage, il ne faut pas tenter 2 fois sa chance :)
Mais cela a fait le job. Ce qui est chouette c’est que j’ai pu la congeler et faire les finitions au dernier moment.
Lilie bakery
Merci Meryem pour ton retour :)