Pistachio White Chocolate Raspberry Yule Log

Pistachio white chocolate raspberry log - Lilie Bakery

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.
Raspberry log with raspberry insert - Lilie Bakery

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?

  1. Raspberry insert : the coulis is poured into an insert mold and then frozen until assembly.
  2. Madeleine biscuit with pistachio : a soft and tasty biscuit with a light pistachio taste.
  3. Crispy white chocolate : we simply mix crumbled lace crêpes with melted white chocolate.
  4. Raspberry mousse : a fruity and creamy raspberry-based mousse, as easy to make as whipped cream.
  5. 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).
  6. 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.
Yule log with white chocolate rock icing - Lilie Bakery

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:

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!

Raspberry white chocolate pistachio log recipe - Lilie Bakery
Print Pin
4.8 on 62 votes

Pistachio White Chocolate Raspberry Yule Log

A light raspberry log, surrounded by a white chocolate rock icing, a crisp and a pistachio madeleine biscuit...
Prep time1 time
Cook time15 minutes
Cooling6 hours
Total7 hours 15 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Christmas log
Yield: 8 people

Ingredients:

Raspberry insert

  • 250 g frozen and thawed raspberries (to make 130g of coulis)
  • 40 g granulated sugar
  • 2 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)

Madeleine biscuit with pistachio

  • 50 g unsalted butter
  • 1 oeuf
  • 45 g granulated sugar
  • 12 g milk
  • 50 g all-purpose 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 and thawed raspberries (to make 140g of coulis)
  • 85 g granulated sugar
  • 340 g heavy whipping cream 30%
  • 3,5 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)

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

Instructions:

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 takes your fancy! If you have any left after the meal, know that it will keep for up to 4 days in the refrigerator.

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).
How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
  1. Calculate the volume of my mold (dimensions given in my recipe)
  2. Calculate the volume of your mold
  3. Divide the volume of your mold by the volume of my mold
= you get the number to multiply by each of your ingredients.
This works for logs, cakes, etc.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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88 comments

  1. Reply

    Wattote

    December 4, 2022

    Waouhhh I really like her how not to resist

    • Reply

      Lilie bakery

      December 6, 2022

      Thanks Wattoote!

  2. Reply

    Marcela

    December 8, 2022

    5 stars
    Hello Lilie
    Thanks again for your recipes.
    I have just finished the white chocolate almond coating. What do you think ?

    • Reply

      Lilie bakery

      December 8, 2022

      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 :)

  3. Reply

    Laure

    December 11, 2022

    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. :)

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Laure, no problem for thawed raspberries since they are cooked in coulis before incorporating them into the preparation. Goodbye :)

  4. Reply

    Mélanie

    December 13, 2022

    Hello,
    I don't see the milk in the recipe part for the madeleine?
    Merci :)

    • Reply

      Lilie bakery

      December 13, 2022

      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 :)

  5. Reply

    Chloe

    December 15, 2022

    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!

    • Reply

      Lilie bakery

      December 17, 2022

      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 ;)

  6. Reply

    Camille

    December 23, 2022

    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,

    • Reply

      Lilie bakery

      December 23, 2022

      Hello Camille, you can but keep in an airtight container! Goodbye

  7. Reply

    gathou

    December 26, 2022

    5 stars
    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

    • Reply

      Lilie bakery

      December 27, 2022

      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 :)

  8. Reply

    Sylvie

    December 26, 2022

    4 stars
    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.

    • Reply

      Lilie bakery

      December 27, 2022

      Hello Sylvie, if your frosting broke it was a little too thick. You can possibly soften/liquefy it by adding more neutral oil. Goodbye :)

  9. Reply

    Peggy

    December 27, 2022

    5 stars
    Recipe at the top, everyone loved it thank you for this delicious recipe

    • Reply

      Lilie bakery

      December 27, 2022

      Thanks Peggy!

  10. Reply

    Melina

    December 29, 2022

    5 stars
    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 :)

    • Reply

      Lilie bakery

      December 30, 2022

      Thank you Melina for your feedback!

  11. Reply

    Mathilde

    December 31, 2022

    5 stars
    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

    • Reply

      Lilie bakery

      2th January 2023

      Thank you Mathilde for your feedback ;)

  12. Reply

    Magali

    1th January 2023

    5 stars
    hello lily
    Top recipes
    Very well explained thank you
    Do you have a good recipe for brioche des rois?
    Thank you very much magali

    • Reply

      Lilie bakery

      2th January 2023

      Hello Magali, thank you very much! No brioche des rois yet, maybe next year. Goodbye :)

  13. Reply

    Ariane

    2th January 2023

    5 stars
    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 !

    • Reply

      Lilie bakery

      5th January 2023

      Thank you very much Ariane for your feedback!

  14. Reply

    Mélissa

    23th January 2023

    5 stars
    Incredible recipe! As always….clear and precise explanation
    Exceptional log, 1000 thank you ☺

    • Reply

      Lilie bakery

      23th January 2023

      With pleasure Melissa! Thanks for your return :)

  15. Reply

    Meryem

    27th January 2023

    5 stars
    Thank you for this recipe and the very valuable technical advice. Congratulations because the recipes are accessible, well explained and quite feasible even if you are not a pro.
    I learned a lot of things by making this yule log... for the coating, you shouldn't try your luck twice :)
    But it did the job. What's great is that I was able to freeze it and do the finishing touches at the last moment.

    • Reply

      Lilie bakery

      30th January 2023

      Thank you Meryem for your feedback :)

  16. Reply

    Enora

    21th October, 2023

    4 stars
    Hello !
    I'm in the process of doing this but I have two questions:
    For the raspberry insert it is not written when you add the gelatin.
    And also, I have a mold 30cm long.. Do I stay with the same quantities or do I make a little more?
    Thank you!

    • Reply

      Lilie bakery

      23th October, 2023

      Hello Enora, it is written in the recipe “Melt the drained gelatin in the coulis until completely dissolved”. If you increase the size of your mold, you will inevitably have to adjust the ingredient dosages. You need to do a volume calculation: you calculate the volume of my mold (25x8x6,7cm) then the volume of your mold. Then you divide the volume of your mold by the volume of my mold = you get the number by which to multiply each ingredient. See you soon :)

  17. Reply

    Severine

    19th November 2023

    5 stars
    Hello
    I made this log… clear recipe, very well explained and divinely good!!
    You are at the top
    Little question:
    I'm planning to make 2 for Christmas but I only have one mold...how can I keep the 2nd one for the mold please? Would it be okay to wrap it in cling film?
    Thank you for delighting us with your recipes

    • Reply

      Lilie bakery

      20th November 2023

      Hello Séverine, thank you for your message, it’s very kind! The second log you can wrap in film + aluminum (to prevent any humidity) then put it in the freezer. You should make the rock icing on the big day on a frozen log. Then you defrost it in the refrigerator for 4-6 hours. See you soon :)

  18. Reply

    Lola

    23th November 2023

    Hello Lilie! Quick question.. Is it annoying to do the icing on a log where we have put a decorative canvas? I have 2 rigid molds and I can't see myself not using the canvases. Won't it be weird with the frosting? Thank you for your answer

    • Reply

      Lilie bakery

      27th November 2023

      Hello Lola, good question! I don't use a decorative canvas for the logs where I pour icing. On the other hand, these canvases are superb if you put edible velvet spray on them as decoration. When pouring icing, a smooth log is really better. See you soon :)

  19. Reply

    Elena

    26th November 2023

    5 stars
    Hello, is it possible to replace the pistachio puree or make it yourself to make it cheaper? Thank you very much for your response, the recipe is great.

    • Reply

      Lilie bakery

      27th November 2023

      Hello Héléna, thank you, I buy a small pot, cheaper than the big pot of course. It is possible to make pistachio paste at home but it requires several ingredients that must be purchased, so as I find the recipe already quite complex, I do not make it at home. It's up to you to try if you want! See you soon :)

  20. Reply

    Catherine

    29th November 2023

    Hello,
    Your log catches my eye, I have raspberry puree can I use it for this recipe? Should I change the quantities of ingredients or add sugar?
    I thank you in advance.

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Catherine, you can use your raspberry puree if it is unsweetened. You follow the recipe exactly, including the sugar. See you soon :)

  21. Reply

    Cathy

    30th November 2023

    5 stars
    Hello, can we make the raspberry white chocolate pistachio log, including with the white chocolate rock icing, in advance and take it out on the big day? Thank you Best regards

    • Reply

      Lilie bakery

      December 1, 2023

      Hello Cathy, yes you can make it in advance (except frosting) and freeze it. You take it out on the big day to make the white chocolate rock icing, then you let it defrost gently in the refrigerator until ready to eat (for about 4 hours).

  22. Reply

    Cath

    December 2, 2023

    5 stars
    Hello, can we put rhodoid in the stainless steel log mold to make unmolding easier? Thank you Best regards

    • Reply

      Lilie bakery

      December 4, 2023

      Hello Cath, I have never tried stainless steel molds but I imagine that unmolding must be more difficult. So yes, a rhodoid sheet in log format could be suitable I think. See you soon :)

  23. Reply

    Ludivine

    December 5, 2023

    5 stars
    Hello
    Can we use red fruit puree instead of frozen raspberries? If so, should we use the same quantities as raspberries (because there is less loss)?
    Thanks for all

    • Reply

      Lilie bakery

      December 7, 2023

      Hello Ludivine, to replace the frozen raspberries with their coulis equivalent, you need 130g of coulis for the insert + 140g of coulis for the mousse. See you soon :)

  24. Reply

    shot

    December 7, 2023

    Hello!
    I would like to try this Christmas log, but I would have to take it to my mother's house who lives 30 minutes from me.

    Do you think it is possible to defrost the log in the morning and in the evening once it is defrosted, drive 30 minutes with it? she's not going to collapse?

    Thank you!
    Alice

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Alice, to transport it by car, I recommend putting it in a cooler because a log like this can be kept in the refrigerator because of its ingredients. See you soon :)

  25. Reply

    Françoise

    December 9, 2023

    Good evening,
    I have pure pistachio paste, what is the difference with your pistachio puree?
    thank you for your reply

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Françoise, pistachio paste and puree are the same thing: mixed pistachios. It's just the terminology that changes depending on the brand. See you soon :)

  26. Reply

    Marie

    December 10, 2023

    Hello,
    I want to make your log for Christmas but I won't be home on the big day. Is it possible to make the icing the day before and put the log back in the freezer until the next day? Thanks for your help.

    • Reply

      Lilie bakery

      December 11, 2023

      Hello Marie, you can put the log back in the refrigerator so that it defrosts slowly for the next day, but not in the freezer because you don't freeze a thawed log. See you soon :)

  27. Reply

    Mélanie

    December 12, 2023

    5 stars
    Hello, I fell in love with your recipes for raspberry pistachio and lemon meringue logs, that's exactly what I want to do for December 25. Quick question, for the lemon meringue log I would have liked a speculoos base. Is it possible to make the madeleine biscuit with speculoos spread? And if so, how much quantity do you recommend? Thank you so much :)

  28. Reply

    Caroline

    December 13, 2023

    Hello,
    What almond cookie recipe do you recommend to replace the pistachio one?
    Thank you for your recipes, I have already tried the lemon meringue log which was very popular!

  29. Reply

    Anne Laure

    December 16, 2023

    5 stars
    Hello !
    Thank you for your recipes.
    A question about this log: I made the icing last night for a tasting this lunchtime (I was afraid I wouldn't have enough time this morning). I hesitated to place the log in the freezer and finally put it in the refrigerator but I fear I made a mistake because condensation formed on the icing. What are your recommendations if we want to make the frosting the day before?
    Thank you!

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Anne-Laure, if you have condensation, it should go away on its own after a few minutes at room temperature before serving, it's not very serious, it happens to me too. Maybe by putting it in a large airtight box/bell? In any case, the refrigerator is obligatory after glazing because the log must be kept cold to preserve properly. See you soon :)

  30. Reply

    Marie Therese

    December 17, 2023

    Good morning. Can we take the log out of the freezer the day before and leave it in the fridge for the next day? THANKS. Good day

    • Reply

      Lilie bakery

      December 18, 2023

      Hello Marie-Thérèse, yes without problem: once defrosted, the log will keep for up to 4 days in the refrigerator. See you soon :)

  31. Reply

    Christelle

    December 19, 2023

    Hello, I am planning to make this recipe for Christmas and the Chocolate Praline Buche for New Year’s Day. I see that for the raspberry the white chocolate icing does not have gelatin, but the milk chocolate icing does. is it correct? thank you Christelle

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Christelle, white chocolate icing = crunchy rock icing / milk chocolate mirror icing = soft shiny icing. They are not at all the same textures and therefore not the same ingredients :) See you soon

  32. Reply

    Amandine

    December 20, 2023

    Hello,
    I have already made your two desserts, the raspberry and the 3 chocolates, I would like to know if this log has the same texture as a dessert because I love the texture and I don't want a glazed log? THANKS

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Amandine, it is indeed a dessert log (mousse). See you soon :)

  33. Reply

    Purple

    December 20, 2023

    Hi, I have a question: being in the USA, I can't find pistachio puree, but I can find pistachio butter.. that might do the trick, do you think?
    Thank you :)

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Lila, so no idea :) As long as the ingredients only have mixed pistachios, that’s what you need :) See you soon

  34. Reply

    christine

    December 21, 2023

    Hello, I discovered your site with pleasure and delight not long ago!
    For this Christmas, alongside my traditional chocolate log, I am planning to make your vanilla-caramel-pecan log and the raspberry-white chocolate-pistachio log (we are a large family!!!). I will be sure to give you news after tasting.
    But today I would like to know if, without too much risk, I can replace the chocolate rock icing with 1 raspberry mirror icing based on the explanations of your mango passion mirror icing? Thank you for your response, Christine

    • Reply

      Lilie bakery

      December 21, 2023

      Hello Christine, delighted to count you among my readers! To answer you, I have never tried to replace the mango-passion coulis with raspberry so it's difficult to make any headway. But you have to try it! If there are no glitches and it's nice and smooth, it should work. Happy holidays :)

  35. Reply

    Séverine

    December 23, 2023

    5 stars
    Hello, thank you for your recipes.
    I would like to make the raspberry log but with a crunch and dark or milk chocolate icing. Is it possible ?

    • Reply

      Lilie bakery

      December 23, 2023

      Hello Séverine, it would completely change the taste of the recipe… I’ve never tried it so it’s up to you to try it out in the kitchen! Happy holidays :)

  36. Reply

    Lulu

    December 25, 2023

    5 stars
    I made this log for Christmas, I followed the instructions to the letter and everything was perfect
    Everyone loved it!
    Thank you for this recipe !

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Lulu for your feedback! See you soon :)

  37. Reply

    mary

    December 26, 2023

    5 stars
    Hello Lilie!

    thank you for this superb recipe, the whole family loved it for dessert on December 25!

    The step by step, the balance of flavors and the result is just perfect!

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Mary! Thank you so much ! See you soon :)

  38. Reply

    KARINE

    December 26, 2023

    5 stars
    Hello
    I made it for Christmas. It's delicious. On the other hand, I had already made a jelly with pectin and I preferred it, it was less sticky.

    Otherwise I made the icing but I must have added too much, I couldn't cut it without crushing the log... Do you have any tips?

    I also made the praline one, great!

    Happy Holidays !

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Karine, if you prefer the effect with pectin you can use it in this recipe if you prefer: not everyone has pectin at home and my recipes are really made to be accessible to as many people as possible. To cut more easily, run the blade of a large knife under hot water, wipe it and cut (you can also make a slightly thinner chocolate shell). See you soon ;)

  39. Reply

    Katia

    December 27, 2023

    5 stars
    Hello, I was pleasantly surprised by the raspberry mousse.
    The rock icing was a little too hard and too thick. I think 200g of chocolate is enough. I only had 300g of white chocolate and when I wanted to use it all the crust became too thick so even 300g was too much. Otherwise it was very good.
    Katia

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Katia, thank you for your feedback! The thickness of the icing is according to everyone's taste (some are very fond of white chocolate, others less so) it also depends on the waste when pouring the icing etc... See you soon :)

  40. Reply

    Cindy

    December 28, 2023

    5 stars
    Hello,
    Can you replace frozen raspberries with strawberries?
    If so, should we change anything in the recipe?
    Thank you for all these recipes!
    Cindy

    • Reply

      Lilie bakery

      December 28, 2023

      Hello Cindy, since strawberries are full of water, I do not recommend using them to replace raspberries here. See you soon :)

  41. Reply

    Virginia

    1th January 2024

    5 stars
    Hello Aurélie,
    I took great pleasure in making this log which had a great effect last night!
    Thanks for the tip of the knife dipped in hot water before cutting.
    I can’t wait to try another one of your recipes!

    • Reply

      Lilie bakery

      8th January 2024

      My pleasure ! See you soon for new recipes :)

  42. Reply

    Justine

    2th January 2024

    5 stars
    Hello, Thank you for your recipe, it was a great success!
    I couldn't find pistachio puree so I followed your advice to take the almond biscuit from your royale recipe and I added some pistachio flavor found in a supermarket, and It gave a little pistachio taste that went very well with the almond! Otherwise, when tasting and despite leaving it in the fridge for 7 hours before tasting, I found that the mousse had like little ice crystals inside. The rest was completely defrosted though! I'm making this log again for tomorrow evening, I'm going to take it out this evening and make the icing to let it thaw quietly until tomorrow evening, we'll see if I still have these little "ice crystals". Thanks again for your recipe! :)

    • Reply

      Lilie bakery

      8th January 2024

      Hello Justine, in fact if you extend the defrosting time (which varies from one freezer to another) you will remove these small crystals. See you soon :)

  43. Reply

    Patrick

    12th January 2024

    5 stars
    Hello,
    I made this log by replacing the pistachio biscuit with an almond biscuit and it was very good.
    The mousse and raspberry insert were also very good.
    On the other hand, I had some difficulty cutting the cake because the icing broke into pieces and therefore flattened the pieces a little.
    What should I change to avoid this little problem?
    Thanks again for your recipes.

    • Reply

      Lilie bakery

      17th January 2024

      Hello Patrick, for the white chocolate rock icing: it is crunchy by definition, but it can be cut more easily if you pour it in a finer quantity onto the log. To cut it you can put a large knife under hot water, wipe it and immediately cut the log slices with it, it's a tip that works well! See you soon :)

  44. Reply

    Maeva

    March 23, 2024

    Hello,
    I don't understand, because with 130 g of coulis I don't fill my insert mold at all.
    Thank you

    • Reply

      Lilie bakery

      March 29, 2024

      Hello Maeva, do you have the same mold as me? I also don't fill it to the top because it would be too cloying when tasting: you need coulis yes, but not too much to keep room in the mouth mold for the raspberry mousse. No worries :) See you soon

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