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 pancake, a pistachio madeleine biscuit. The log is topped with a white chocolate rocher icing and raspberries...
What you will like with this pistachio white chocolate raspberry log
- flavors : the deliciousness of white chocolate, the tangy flavor of raspberries, the sweetness of pistachio in a delicious and light Christmas log.
- Textures : soft with the raspberry insert, creamy with the raspberry mousse, crunchy with the crispy and white chocolate rocher icing, soft with the pistachio madeleine biscuit...
- Difficulty level : as with all logs, this may seem difficult at first but if you start in advance it's simple, you'll see. You can freeze this raspberry log and finish the decoration (rock icing) the day before the big 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 baking (especially inserts and mousse).
- White chocolate : for the logs, I use white couverture chocolate, which is less sweet and more fluid to work with than classic baking chocolate. You can always use white baking 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 : pour the coulis into an insert mold and then freeze it 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 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 slivers and melted white chocolate that is poured over the frozen raspberry log.
NB: the quantities of ingredients and the detailed recipe are given at the bottom of the page.
My tips for a successful yule log
- Prepare the log over several days : it's the best way to not be stressed on the big day. It keeps very well in the freezer (no more than 3 weeks, otherwise it loses its flavors) 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 allows the chocolate on the raspberry log to set in a few moments.
Variations of possible flavors for this log
- raspberries : for variation, you can use a mix of red fruits, cherries or frozen strawberries. This 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 do not eat the whole log on the day, know that it keeps in the refrigerator 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, don't hesitate 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...
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
Prepare in advance
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…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
Waouhhh I really like her how not to resist
Thanks Wattoote!
Hello,
For organizational reasons, I have to do the coating and therefore start defrosting my log, 2 days before tasting. Does this not pose any problems in terms of conservation / taste?
Thank you in advance for your response and thank you for sharing your recipes.
Hello Malvi, the ideal is the day before for an optimal taste. See you soon :)
Tested last year for Christmas! Made by Clara H. Delicious
Thank you so much ! Goodbye :)
Hello
Excellent yule log! To save time, I used ready-made raspberry coulis instead of making it myself. Next time, I'll try making it myself to see if the raspberry flavor comes through better (probably another matter of fruit percentage). I also added more pistachio paste to make the flavor more pronounced.
How can we prevent the different layers from separating when cutting?
Have a good day
Hi Elodie, you can pour the crunchy mixture directly onto the bottom biscuit; it binds the two together. See you soon :)
Hello Lilie
Thanks again for your recipes.
I have just finished the white chocolate almond coating. What do you think ?
Hello Marcela, if you have taken almond slivers (you can find them in the pastry section) then they are very small, it makes like in my photos. Otherwise you can make your icing without almond slivers, it will no longer be a rock icing, therefore less crunchy. It's as you prefer! See you soon :)
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. :)
Hello Laure, no problem with the defrosted raspberries since we cook them in coulis before adding them to the preparation. See you soon :)
Hello, I would like to make your Yule log, but my mold is 30 cm. I don't understand the calculation you are proposing. It gives me 1,2.
How much should I add?
Thank you for your reply.
Hello Marie-Christine, you need to multiply each of your ingredients by the number you calculated. See you soon :)
Hello,
I don't see the milk in the recipe part for the madeleine?
Merci :)
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. See you soon :)
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 "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!
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 ;)
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,
Hello Camille, you can but keep in an airtight container! Goodbye
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 pieces 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
Hi Gathou, this means that your rocher icing was a bit too thick. It really depends on the chocolate used. You can possibly soften/liquefy it by adding more neutral oil if you wish. See you soon :)
Hello,
I made the raspberry, white chocolate and pistachio log. It was really good, just a problem cutting it. The icing was breaking.
Thank you for your recent.
Hi Sylvie, if your icing broke it was because it was a little too thick. You can possibly soften/liquefy it by adding more neutral oil. See you soon :)
Recipe at the top, everyone loved it thank you for this delicious recipe
Thanks Peggy!
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 :)
Thank you Melina for your feedback!
I made this log for Christmas and it was a huge success! It was excellent! Very easy to make but you have to take the time to make it in advance. The rock icing is to die for. Thank you for your recipes and see you soon
Thank you Mathilde for your feedback ;)
hello lily
Top recipes
Very well explained thank you
Do you have a good recipe for brioche des rois?
Thank you very much magali
Hello Magali, thank you very much! No, not yet a brioche des rois, maybe next year. See you soon :)
Delicious recipe!
The insert held up well (which is not always the case) and I loved the white rock icing! Very pretty and still allowed for a nice cut.
Thank you for this recipe !
Thank you very much Ariane for your feedback!
Amazing recipe! As always....clear and precise explanation
Exceptional log, 1000 thank you ☺
With pleasure Melissa! Thanks for your return :)
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 while making this log… for the coating, you shouldn't try your luck twice :)
But it did the job. The cool thing is that I was able to freeze it and do the finishing touches at the last minute.
Thank you Meryem for your feedback :)
Hello !
I'm in the process of doing it but I have two questions:
For the raspberry insert it is not written at what point the gelatin is added.
And also, I have a 30cm long mold. Should I stick to the same quantities or should I make a little more?
Thank you!
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 have 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 :)
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
Hello Séverine, thank you for your message, it's very kind! You can wrap the second log in film + aluminum (to prevent any humidity) then put it in the freezer. You should make the rocher icing on the day on a frozen log. Then you defrost it in the refrigerator for 4-6 hours. See you soon :)
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
Hello Lola, good question! I don't use decorative canvas for logs where I pour icing. On the other hand, these canvases are superb if you put edible velvet spray on them as decoration. When you pour icing, a smooth log is really better. See you soon :)
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.
Hello Helena, thank you, I buy a small jar, cheaper than the big jar of course. It is possible to make pistachio paste at home but it requires several ingredients that you have to buy, so as I find the recipe already quite complex, I don't make it at home. It's up to you to try if you want! See you soon :)
Hello,
Your log is catching 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.
Hello Catherine, you can use your raspberry puree if it is unsweetened. You follow the recipe identically including the sugar. See you soon :)
Hello, can we make the raspberry white chocolate pistachio log, including the white chocolate rocher icing, in advance and take it out on the day? Thank you, cordially
Hi Cathy, yes you can make it in advance (except for the icing) and freeze it. You take it out on the day to make the white chocolate rocher icing, then let it defrost gently in the refrigerator until ready to eat (for about 4 hours).
Hello, can we put rhodoid in the stainless steel log mold to make unmolding easier? Thank you Best regards
Hello Cath, I have never tried stainless steel molds but I imagine that the unmolding must be more difficult. So yes, a rhodoid sheet in the format of the log could be suitable I think. See you soon :)
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
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 :)
Hello!
I would like to try this Yule log, but I would have to take it to my mother's house who lives 30 minutes from me.
Do you think it's possible to make the log, defrost it in the morning and in the evening once it's defrosted, drive 30 minutes with it? Won't it collapse?
Thank you!
Alice
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 :)
Good evening,
I have pure pistachio paste, what is the difference with your pistachio puree?
thank you for your reply
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 :)
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.
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 defrosted log. See you soon :)
Hello, I fell for your recipes for raspberry, pistachio and lemon meringue logs, that's exactly what I want to make for December 25th. 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 do you recommend? Thank you very much :)
Hello Mélanie, I advise you to have my crispy speculoos made on another log here: https://liliebakery.fr/buche-poire-chocolat-croustillant-speculoos/
Goodbye :)
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 much appreciated!
Hello Caroline, thank you! I recommend this almond dacquoise to use in my Royal chocolat recipe: https://liliebakery.fr/royal-chocolat/
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!
Hello Anne-Laure, if you have condensation, it should go away by itself after a few minutes at room temperature before serving, it's not a big deal, it happens to me too. Maybe by putting it in a large airtight box/bell? In any case, the refrigerator is mandatory after icing because the log must be kept cold to keep properly. See you soon :)
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
Hello Marie-Thérèse, yes, no problem: once defrosted, the log can be kept for up to 4 days in the refrigerator. See you soon :)
Hello, I plan to make this recipe for Christmas and the chocolate praline log 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 this correct? Thank you Christelle
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
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 an iced log? Thank you
Hello Amandine, it is indeed a log dessert (mousse). See you soon :)
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 :)
Hello Lila, no idea :) As long as the ingredients only contain mixed pistachios, that's all you need :) See you soon
Hello, I discovered your site with pleasure and relish a short time ago!
For this Christmas, besides my traditional chocolate log, I plan to make your vanilla-caramel-pecan log and the raspberry-white chocolate-pistachio log (we are a large family!!!). I will not fail to give you news after tasting.
But today I would like to know if, without too much risk, I can replace the chocolate rocher icing with 1 raspberry mirror icing based on the explanations of your mango passion mirror icing? Thank you for your answer, Christine
Hello Christine, I'm delighted to have you among my readers! To answer you, I've never tried to replace the mango-passion coulis with raspberry so it's hard to say. But you have to try it! If there are no seeds and it's very smooth, it should work. Happy Holidays :)
Hello, thank you for your recipes.
I would like to make the raspberry log but with a crispy topping and dark or milk chocolate icing. Is this possible?
Hello Séverine, that would completely change the taste of the recipe... I've never tried it myself so it's up to you to try it out in the kitchen! Happy Holidays :)
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 !
Thank you very much Lulu for your feedback! See you soon :)
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!
Hello Mary! Thank you so much ! See you soon :)
Hello
I made it for Christmas. It is 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 put too much, I couldn't cut it without crushing the log... Do you have a tip?
I also made the praline one, it was great!
Happy Holidays !
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, pass the blade of a large knife under hot water, wipe it and cut (you can also make a slightly less thick chocolate shell). See you soon ;)
Hello, I was pleasantly surprised by the raspberry mousse.
The rocher icing was a bit too hard and too thick. I think 200g of chocolate is enough. I only had 300g of white chocolate and by wanting to use it all the crust became too thick so even 300g was too much. Otherwise it was very good.
Katia
Hello Katia, thank you for your feedback! The thickness of the icing is according to everyone's tastes (some are very greedy for white chocolate, others less) it also depends on the loss when pouring the icing etc... See you soon :)
Hello,
Can you replace frozen raspberries with strawberries?
If so, should we change anything in the recipe?
Thank you for all these recipes!
Cindy
Hello Cindy, since strawberries are full of water, I advise you not to use them as a replacement for raspberries here. See you soon :)
Hello Aurélie,
I really enjoyed making this log which had a great effect last night!
Thanks for the tip about dipping the knife in hot water before cutting.
I can't wait to try another one of your recipes!
My pleasure ! See you soon for new recipes :)
Hello, Thank you for your recipe, it was a great success!
I couldn't find any pistachio puree so I followed your advice to take the almond biscuit from your royale recipe and I added some pistachio flavoring found in a supermarket, and it gave a little pistachio taste that went very well with the almond! Otherwise, when tasting it and despite having left it in the fridge for 7 hours before tasting it, I found that the mousse had like little ice crystals inside. The rest was completely defrosted on the other hand! I'm making this log again for tomorrow evening, I'm going to take it out tonight and make the icing to let it defrost quietly until tomorrow evening, we'll see if I still have these little "ice crystals". Thanks again for your recipe! :)
Hello Justine, indeed if you extend the defrosting time (which varies from one freezer to another) you will remove these small crystals. See you soon :)
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 suddenly it flattened the slices a little.
What should I change to avoid this little problem?
Thanks again for your recipes.
Hello Patrick, for the white chocolate rocher icing: it is crunchy by definition, but it can be cut more easily if you pour it in a thinner quantity on 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 :)
Hello,
I don't understand, because with 130 g of coulis I don't fill my insert mold at all.
Thank you
Hello Maeva, do you have the same mold as me? I don't fill it to the top either because it would be too sickening when tasting: you need coulis yes, but not too much to keep room in the mouth mold for the raspberry mousse. Don't worry :) See you soon
Bonjour.
I've made your recipes many times before, but I'd like to make this yule log with a white chocolate insert. Is that possible?
And I have a Guy Demarle log mold (28x8,5x7) which is a little bigger than yours, do I need to change the quantities?
Thank you
Hi Tania, yes you can try it! Increase the amount as a precaution. See you soon :)
Hello Lilie,
Yet another one of your many recipes that I have already made and which is a hit!
This time I have a question, I want to make this recipe but as a "dessert" in a circle, I did all the calculations for the conversion of the ingredients, however for the assembly, do I still have to put it in the freezer? I'm afraid it will go down when defrosting in the fridge.
Thank you!
Hello Sabrina, I'm answering you here because it can help other readers :) You have to proceed as if it were a classic log. If your mousse is well made it will not give off water. The freezer's role is to make it set well in preparation for the rock icing. See you soon :)
Hello,
I want to make this log for Christmas and I would like to add raspberries to the insert... is this possible? Frozen ones at the last minute before putting them in the freezer?
Thank you
Hello, yes you can, but be careful that they don't release too much water into your mousse when defrosting. Fresh ones are better, but it's not the season at all... See you soon :)
Thanks for the recipe, we had a great time! In the whipped cream on top I put mascarpone. On the other hand, maybe specify the total preparation time at least 16 hours with the different cold passes and not 7 hours ;)
Hello,
I want to make this log for Christmas but I would like to replace the pistachio with a little "nocciolata" spread for the madeleine biscuit.
Do you think this is possible and if so how much should I put in?
Thank you in advance for your return.
Hello Deborah, I can't answer you because I would have to test this option in the kitchen before expressing myself. So you have to test it yourself. Try first with the same quantity and then adjust if necessary. See you soon :)
Hello,
I made this log which is already frozen and I would like to know if I can already make the icing and immediately put the log back in the freezer before it defrosts?
Thanks in advance :)
Hello Adeline, we never defrost a defrosted item, it is for food safety. I'll let you do as you feel. See you soon :)
Hello,
Last year I tried the lemon meringue log which was a real success: delicious!!
This year, the raspberry white chocolate pistachio log tempts me a lot but...I don't like white chocolate! What can I replace it with that goes well with raspberry and pistachio?
Hello Lydie, you can make any other decoration to your taste, or even cover with grated coconut. See my other log decorations: https://liliebakery.fr/category/buches/
Hello,
I have a quick question to make sure I don't mess up the recipe. The amount of raspberries is the amount that was defrosted. Is that correct?
Thank you for your reply
Hello Clara, it is written in the recipe "raspberries ... defrosted". I can't be clearer :)
Hello,
I have already made your chocolate praline log which looks magnificent and is waiting for Christmas in the freezer :-) As I need two, I will also try this one and I have two small questions. What type of flour should I use for the madeleine biscuit? I would tend to go for T45 but I could be wrong... And as I used a decoration for the first log, I understood that it was better to use a spray for the decoration. Could you tell me which one you use? I find several on the web and it is complicated to make the right choice.
Thank you for these great recipes!
Hello Stéphane, a T45 flour is very good yes. There is no obligation to use velvet spray, it is up to each person. Here in this case it is a white chocolate rocher icing. There is a new product on the market for the velvet effect, I have not tested it yet: https://amzn.to/4gDgw3M
Hello! I have already made your white chocolate caramel pecan log, which is excellent!
I would like to try this recipe but make an almond madeleine biscuit. Do you have a recipe please? I'm having trouble finding one.
Regarding raspberries, can we mix the mixtures with a “classic” blender (not having a hand blender…).
Thanks in advance ! :)
Hello Charline, the only version I offer is pistachio, I have not developed an almond version. Yes you can mix with that as long as it mixes finely. See you soon :)
Hello, could I have the recipe please?
Thank you in advance
Hello, the recipe is available at the bottom of the page.
This log is a pure marvel. It was a sensation for my holiday meals. I very rarely leave comments on recipes, or when it is to be avoided, but here I give a more than positive opinion and I advise everyone to make it. Excellent!
Thank you very much Lucie! See you soon :)
Thank you, very good recipe!!!
For Christmas I tried the pear and chocolate log and the passion fruit log: both were delicious.
I'm making the raspberry pistachio one for Saturday lunch. Can I make the white chocolate almond crunch on Friday night without fear of it softening in the fridge overnight?
Merci de votre réponse
Hello Cendrine, thank you for your feedback! There is no reason for the crispy to soften if you do it well (the more it is packed, the less soft it is). See you soon :)
A crazy success
Thank you Evelyne! See you soon :)
Hello,
How do you apply the glaze correctly without getting it all over the dish?
Hello Françoise, place the log on a rack, which is itself placed over a container to catch any drips underneath. See you soon :)
Hello,
I'm going to try this yule log this year; I've multiplied the ingredients by the number I found. Do we also need to multiply the eggs and gelatin sheets?
Thank you very much
Hi Marina, yes, all the ingredients. See you soon :)
Thank you for this yule log recipe!
Thank you Mariette, see you soon :)
Hello Lilie, first yule log, I only did half of everything, since I have a smaller mold, but following the steps, it's perfect, quick question.
I couldn't find almond slivers; can I use praline pieces instead? Do I need to roast them as well?
Thanks a lot :)
Hi Racha, praline is sweeter. So use less, I think. Don't roast them because they'll caramelize. See you soon :)
Thank you for the recipe, everyone loved it. I just substituted mango passion fruit mousse for the raspberry mousse.
And in the icing I used praline instead of almonds.
Thank you for your feedback, see you soon :)
Perfect recipe!!
As always with Lilie, the instructions are top-notch and very detailed.
I enjoyed making this yule log as much as eating it!! And all my guests found it delicious.
Personally, I had the Guy Demarle log molds (having instructions for a different sized mold is perfect, thank you very much for that) and not having found frozen raspberries, I made it with strawberries.
Thank you so much ! Goodbye :)
Excellent and very well explained.
Thank you Sylvie! See you soon :)