Bûche Trésor – Pistachio and Tayberry Christmas Yule Log by Tatsuya Hirose
A luxurious Christmas bûche by Chef Tatsuya Hirose featuring pistachio cream, tayberry mousse, raspberry gelée, and soft pistachio sponge.Crafted by pastry master Tatsuya Hirose of Voisin in Tokyo, the Bûche Trésor (“Treasure Log”) is a refined and festive entremet built in the classic yule log form. The log layers a vibrant tayberry gelée, a velvety pistachio cream, and a light tayberry mousse, all wrapped in a soft pistachio almond sponge. The combination of nutty richness and fruity acidity delivers an elegant balance, perfect for the holiday table or any celebratory occasion. Its precision and flavor complexity make it a showstopper for advanced pastry enthusiasts.
Ingredients
🍓 Tayberry Gelée (Insert)
- Frozen whole raspberries: 100 g
- Tayberry purée: 800 g
- Raspberry purée: 100 g
- Granulated sugar: 100 g
- Silver gelatin sheets: 20 g
- Raspberry eau-de-vie Dover: 25 g
🟢 Pistachio Cream (Crème Pistache)
- Whole milk: 500 g
- Heavy cream 35%: 125 g
- Egg yolks: 220 g
- Pistachio paste A Babbi: 200 g
- Pistachio paste B Fugar: 50 g
- Silver gelatin sheets: 21 g
- Semi-whipped cream 35%, 90% whipped: 826 g
💜 Tayberry Cream (Crème Tayberry)
- Tayberry purée: 730 g
- Granulated sugar: 127 g
- Silver gelatin sheets: 21 g
- Raspberry eau-de-vie Dover: 5 g
- Semi-whipped cream 35%, 90% whipped: 600 g
🍰 Pistachio Sponge (for 60×40 cm sheet)
- Pistachio flour: 90 g
- Almond flour: 90 g
- Powdered sugar: 75 g
- Whole eggs: 210 g
- Egg whites: 180 g
- Granulated sugar: 90 g
- Cake flour: 40 g
- Unsalted butter: 45 g
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Instructions
🔹 Tayberry Gelée
- Gently combine all ingredients and heat to ~35°C.
- Carefully pour into 12 cm diameter ring molds without breaking the whole raspberries.
- Chill rapidly to set. Freeze if needed for assembly.
🔹 Pistachio Cream
- Heat milk and cream together just before boiling.
- Whisk egg yolks with sugar and temper in some of the hot liquid.
- Cook custard to 82°C, then add pistachio pastes.
- Emulsify using an immersion blender, then add gelatin and strain.
- Cool the base to 22°C, then fold in semi-whipped cream.
🔹 Tayberry Cream
- Combine tayberry purée and sugar.
- Warm a portion to ~35°C, dissolve gelatin, and return to the rest of the purée.
- Cool to 20°C, add eau-de-vie, then fold in semi-whipped cream.
🔹 Pistachio Sponge
- Sift pistachio and almond flours with powdered sugar.
- Add whole eggs and whip until light and fluffy.
- Separately whip egg whites with sugar to make a meringue.
- Fold meringue into the nut base, then gently fold in sifted cake flour.
- Melt butter and fold in at the end.
- Spread onto a sheet tray and bake at 190°C for ~10 minutes.
- Cool and cut to desired size for the base or wrapping.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.