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White Chocolate and Raspberry Yule Log

Recipe by Chef Sylvain - Long Live Pastry!

A festive Yule log composed of a white chocolate mousse core, a light raspberry mousse, an almond and pistachio dacquoise, all decorated with white chocolate ribbons and red fruits. Ideal for the holiday season.

HardFrenchServes 12

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Source Video
2h 45m
Prep
33m
Cook
24m
Cleanup
3h 42m
Total

Cost Breakdown

Total cost:$42.00
Per serving:$3.50

Critical Success Points

  • Reach exactly 30°C when melting the white chocolate.
  • Whip the cream and egg whites to firm peaks without over‑beating.
  • Fully dissolve the gelatin in the warm raspberry mixture.
  • Precise baking of the dacquoise at 160°C for 18 minutes.
  • Perfectly center the white mousse core within the raspberry mousse.

Safety Warnings

  • Handle the melted chocolate at 30°C carefully to avoid burns.
  • Use the kitchen torch in a well‑ventilated area and wear heat‑resistant gloves.
  • Do not consume the gelatin if you are vegan.

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