🌿 Bûche Pistachio Raspberry
A festive entremets log featuring pistachio mousse, raspberry confit, pistachio dacquoise, crispy praliné base, and a smooth pistachio-green glaze — a vibrant balance of fruity acidity and nutty richness.This refined bûche is built in layers, combining textural contrast and balanced flavors. Ideal for advanced planning, as it requires multiple freezing steps and overnight resting to ensure perfect assembly.
Ingredients
🟩 Pistachio Praliné Paste for the crispy layer
- 100 g pistachios
- 63 g granulated sugar
- 18 g water
❤️ Raspberry Confit Insert
- 350 g frozen raspberries
- 35 g granulated sugar
- 4 g pectin NH
🌰 Pistachio Dacquoise
- 38 g egg whites
- 10 g granulated sugar
- 27 g powdered sugar
- 23 g pistachio powder
- 6 g cornstarch
- Whole pistachios for decoration
🍫 Pistachio Praliné Crispy Base
- 40 g pistachio praliné paste
- 15 g milk chocolate
- 20 g gavottes crispy crêpes dentelles
🟢 Pistachio Mousse
- 467 g heavy cream 35%
- 3.5 g gelatin powder 200 bloom
- 105 g white chocolate
- 47 g pistachio paste
✨ Pistachio Mirror Glaze
- 70 g water
- 110 g granulated sugar
- 24 g glucose syrup
- 70 g heavy cream
- 100 g white chocolate
- 6 g gelatin powder 200 bloom + 36 g cold water
- Pistachio green food coloring
Instructions
Pistachio Praliné Paste
- Toast the pistachios for 10 minutes at 160°C.
- In a pan, cook sugar and water until it reaches 121°C. Add pistachios.
- Stir to coat and caramelize completely — this takes time.
- Spread on parchment paper and let cool.
- Blend in a food processor until smooth and semi-liquid. Set aside.
Raspberry Confit Insert
- Heat raspberries in a saucepan.
- Mix pectin with sugar and add once berries are soft and blended.
- Boil for a few minutes, then pour into a 30 x 4 cm insert mold lined with rhodoïd and plastic film on the ends.
- Freeze overnight.
Pistachio Dacquoise
- Preheat oven to 180°C.
- Sift together powdered sugar, pistachio powder, and cornstarch.
- Whip egg whites to soft peaks, gradually adding granulated sugar.
- Gently fold dry ingredients into the meringue.
- Pipe or spread onto baking paper into a 26 x 9 cm rectangle. Top with whole pistachios.
- Bake for 10–15 minutes.
- Cool and trim to 25 x 8 cm. Set aside.
Praliné Crispy Base
- Melt milk chocolate. Mix in pistachio praliné and crushed gavottes.
- Spread over the trimmed dacquoise. Freeze until needed.
- Pistachio Mousse (Prepare Day -3)
- Bloom gelatin in cold water.
Melt white chocolate.
- Heat half the cream, then remove from heat and dissolve gelatin.
- Pour over white chocolate, add pistachio paste, and mix well.
- Add remaining cold cream, blend, cover with cling film (contact), and chill overnight.
- Next day, whip into a smooth mousse texture before assembly.
Mirror Glaze
- Bloom gelatin in cold water.
- Place white chocolate and cream in a tall mixing container.
- In a saucepan, heat water, glucose, and sugar to 103°C.
- Pour hot syrup over chocolate/cream, add gelatin and food coloring.
- Blend with immersion blender without incorporating air.
- Use when cooled to 35–38°C.
Assembly
- Whip the pistachio mousse.
- Fill the bûche mold just over halfway with mousse.
- Insert the frozen raspberry confit in the center.
- Cover with remaining mousse.
- Add the frozen dacquoise with praliné side up.
- Level the surface and freeze overnight.
Glazing & Finishing
- Unmold the frozen bûche and place on a glazing rack.
- Pour mirror glaze at 35–38°C evenly over the log.
- Garnish with chopped pistachios or décor of your choice.
- Refrigerate until ready to serve.