White Chocolate Raspberry Christmas Log using a Thermomix
(4.9)
Preparation time
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Servings
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Get ready to indulge in a festive delight that will make your taste buds jingle! The Raspberry and White Chocolate Yule Log is a whimsical twist on the traditional bûche de Noël, combining the tartness of fresh raspberries with the creamy sweetness of white chocolate. Originating from the ancient custom of burning a Yule log to bring good fortune, this dessert brings the spirit of the holidays to your table in the most delectable way. Imagine slicing into a log that reveals a vibrant raspberry swirl, all wrapped up in a soft, fluffy sponge—it's like unwrapping a present that you can eat! Fun fact: the first recorded recipe for a Yule log cake dates back to the 19th century, but we like to think it’s been in the works since the days of yore when people were literally rolling logs to celebrate the season!
Ingredients
- 4 g Egg
- 170 g Granulated sugar
- 1 Teaspoon(s) Vanilla extract
- 1 Pinch(es) Salt
- 120 g Flour
- 200 g White chocolate
- 200 g Whipping cream
- 100 g Shard of roasted pistachio
- 4 g Gelatin
- 300 g Raspberry
- 1 Tablespoon(s) Lemon juice
Steps
Rolled Biscuit
- Preheat the oven at 180°C.
- Place the whisk.
- Add 4 g of egg, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Add 1 teaspoon(s) of vanilla extract after 3 minutes, 1 pinch(es) of salt after 3 minutes in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Remove the whisk.
- Add 120 g of flour in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl on a baking tray.
- Spread evenly the batter onto the prepared baking sheet.
- Cook in the oven at 180°C.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let cool slightly. Turn onto a clean tea towel dusted with icing sugar and gently peel off parchment paper.
- Roll the biscuit up with the tea towel and let cool completely.
White Chocolate Cream
- Add 200 g of white chocolate in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 8.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 200 g of whipping cream in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl cover with plastic wrap.
- Setaside the preparation content during 2h .
- Add 50 g of shard of roasted pistachio in a plate.
- Coarsely chop Pistachios and set aside.
Raspberry Compote
- Add 2 g of gelatin in the plate.
- Soak Gelatin in cold water.
- Add 300 g of raspberry, 50 g of granulated sugar, 1 tablespoon(s) of lemon juice in the food processor bowl.
- Mix manual: 8:00min / 100°C / Speed 1.
- Add 2 g of gelatin in the food processor bowl.
- Squeeze excess water from the softened Gelatin
- Mix manual: 10sec / 0°C / Speed 3.
- Setaside the preparation content in a container let cool.
Assembly
- Unroll the cooled biscuit.
- Place the whisk.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Remove the whisk.
- Transfer the content of the food processor bowl on some dough.
- Spread a generous layer of White Chocolate Cream evenly over the biscuit. Sprinkle half of the chopped Pistachios over the cream.
- Transfer the content of the container in the dough.
- Spread Raspberry Compote down the center of the biscuit.
- Carefully roll the biscuit back up tightly.
- Transfer the content of the food processor bowl on the dough.
- Spread the remaining White Chocolate Cream over the outside of the log.
- Sprinkle 50 g of shard of roasted pistachio over the dough.
- Sprinkle the remaining chopped Pistachios over the White Chocolate Cream.
- Setaside the dough during 2h .
- Serve Cold.
Rolled Biscuit
- Wash the food processor bowl.
White Chocolate Cream
- Wash the food processor bowl.
Raspberry Compote
- Wash the food processor bowl.
