Hello food lovers!
This is it, we are getting really close to Christmas!! So if you are still looking for dessert ideas, here is one that you are going to love!
The chocolate and raspberry yule log…
I just love the combination of those two flavors: the acidity of the raspberry fits perfectly with the sweetness of the chocolate…
I took frozen raspberries from my backyard here …
Two major points to think about: make sure you have the appropriate material and think your organisation ahead.
So let’s talk about organisation for this raspberry and chocolate yule log! I think that’s the main issue here (as it is often with yule logs). My advices are the following (I won’t mention any preparation or cooking time since it won’t be relevant).
Day-2 : make the insert. It will be a raspberry sauce with some gelatine to make sure to get a rather firm texture. You will also prepare the chocolate ganache.
Day-1 : you will make the shortbread biscuit. Then you will whip the ganache and proceed with the yule log assembly.
On D day, you will make the chocolate mirror glaze and the decoration if you wish to have some.
Be careful, the mirror glaze must be poured on a completely frozen yule log. You take it out of the freezer, you unmold it and pour the mirror glaze right away. Keep in mind that you will need 3 hours defrosting in your fridge before eating.
And regarding equipements, here are the useful utensils:
A 30 cm mold for log (here my De Buyer),
A mold for log insert (De Buyer again),
A mold for the shortbread biscuit (I took rectangular shapes by De Buyer)
A food processor with whisk,
A sauce pan with thick bottom (Affinity for me),
A hand electrical whisk,
A hand mixer
And a food thermometer.
I think we are ready to start making this chocolate and raspberry yule log!!
The recipe, Chef !
Chocolate and Raspberry Yule Log
- 250 g raspberries (for the insert)
- 1/2 lime juice (for the insert)
- 2 g gelatine sheet (for the insert)
- 50 g sugar (for the insert)
- 2 tablespoons honey (for the insert)
- Pinch of white pepper (for the insert)
- 65 g flour (for the shortbread biscuit)
- 1 egg yolk (for the shortbread biscuit)
- 45 g sugar (for the shortbread biscuit)
- 50 g butter at room temperature (for the shortbread biscuit)
- 1 pinch flower salt (for the shortbread biscuit)
- 1 teaspoon or 4 g baking powder (for the shortbread biscuit)
- 135 g dark chocolate (for the ganache)
- 75 g + 225 g cream (for the ganache)
- 1 and 1/2 teaspoons of honey (for the ganache)
- 150 g water (for the mirror glaze)
- 182 g sugar (for the mirror glaze)
- 60 g chocolate (for the mirror glaze)
- 5 gelatine sheets 10 g (for the mirror glaze)
- 125 g cream (for the mirror glaze)
Make the raspberry insert.
Squeeze the lime.
Place the gelatine sheet in cold water.
If you have a Thermomix, put all the ingredients in the bowl for 7 minutes, speed 5 at 80 degrees.
Then go to step 9.
If you don't have a Thermomix, put all the ingredients in a pan.
Cook gently for 14 minutes with a cover on your pan.
Mix your sauce.
Sift the sauce to take away the seeds.
Add the drained gelatine and mix.
When it's starting to cool down, pour in your insert mold and set in your freezer.
Make the ganache.
Pour the 75 g of cream in a saucepan. Add the honey.
Heat until it boils. Stop heating immediately.
Add the chocolate and mix.
Add the 225 g of cream, mix.
Place a clingfilm directly on the mixture so that there's no air remaining.
Set aside in your fridge for the night (or at least 4 hours).
Make the shortbread biscuit.
Mix the egg yolk and sugar until it gets white and foamy.
Add the butter and mix until you get an homogeneous mixture.
Add the flour, salt and baking powder. Mix until you get a nice and smooth pastry.
Wrap it in clingfilm and set aside in your fridge for 2 hours.
Preheat your oven at 180 degrees.
Spread the pastry with 1 cm thickness.
Place it in your mold.
Bake for 15 minutes.
At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.
Cut and reshape according to the size of the raspberry insert.
Finish the whipped ganache.
Place the bowl and whisk in your freezer for a few minutes.
When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache.
Proceed with the final log mounting.
Pour 2/3 of the ganache on the boarders and bottom of your log mold.
Place the raspberry insert in the center, press gently. Add the shortbread biscuit on the insert.
Cover with the rest of the ganache.
Prepare the mirror glaze.
Place the sheets of gelatine in a bowl with cold water.
Pour the water, sugar, chocolate and cream in a sauce pan. Heat until it boils whilst whisking.
Remove from the heat, sift and add the gelatine sheets. Mix.
Place a cling film on the surface of the liquid and let cool down (you will use this mirror glaze with a temperature between 30 and 32 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.
Remove the log from the freezer, place it on a grid, the grid being on a dish.
Pour the mirror glaze (between 30 and 32 degrees) on the log. Let it 2-3 minutes before adding the decoration if you want.
Set aside in your fridge for 3-4 hours before eating.