Raspberry, Vanilla & Pistachio Bûche – Elegant Yule Log with Two-Tone Glaze
A festive yule log with vanilla mascarpone cream, raspberry jam roulade, pistachio crunch, and a beautiful two-tone glaze—perfect for the holidays.This bûche is the ultimate holiday dessert—a refined entremet combining fresh raspberry flavors, creamy vanilla mascarpone, and crunchy pistachio layers. With its vibrant roulade center, silky mousse, and elegant double glaze, it’s as stunning visually as it is delicious. Ideal for festive gatherings or special occasions, this dessert pairs bold fruitiness with nutty richness, creating a show-stopping centerpiece that’s guaranteed to impress your guests.
Servings 10 People
Ingredients
🍰 Viennese Sponge (for roulade and base)
- 1 egg yolk
- 37 g whole eggs
- 37 g sugar
- 45 g egg whites
- 25 g flour
- ½ jar raspberry jam Atelier Marius or similar
🟢 Pistachio Crunch Layer
- 40 g pistachio paste
- 15 g white chocolate
- 20 g feuilletine crêpes dentelle
🍦 Vanilla Mascarpone Cream
- 3 egg yolks
- 2 g vanilla caviar or 1 vanilla bean
- 90 g sugar
- 40 g water
- 4.5 g gelatin 200 bloom
- 250 g mascarpone
- 345 g heavy cream 35%
✨ Two-Tone Glaze
- 105 g water
- 165 g sugar
- 36 g glucose
- 105 g cream
- 150 g white chocolate
- 9 g gelatin powder + 54 g cold water
- Pink coloring optional for décor
Instructions
1️⃣ Viennese Sponge
- Preheat oven to 170°C (338°F).
- Whisk yolk, whole egg, and 25 g sugar until pale.
- In a separate bowl, whip egg whites with 12 g sugar to soft peaks.
- Gently fold egg whites into egg mixture.
- Sift in flour and fold gently.
- Spread on baking paper to approx. 25x35 cm.
- Bake for 8 minutes, then cool.
- Cut a 25.3 x 20 cm rectangle, spread with raspberry jam, and roll tightly.
- Wrap in cling film and freeze overnight.
2️⃣ Pistachio Crunch Layer
- Melt white chocolate.
- Mix with pistachio paste and crushed feuilletine.
- Cut another 25.3 x 6.5 cm strip of sponge.
- Spread crunch mixture on top and freeze overnight.
3️⃣ Vanilla Mascarpone Cream
- Whip the cream and refrigerate.
- Hydrate gelatin in cold water.
- Heat mascarpone, remove from heat, and stir in gelatin.
- Whip yolks and vanilla. Cook water and sugar to 117°C, then slowly pour into yolks while whipping until thickened.
- Add mascarpone mixture to the egg base.
- When slightly cool, fold in whipped cream.
4️⃣ Assembly
- Pour half the vanilla cream into the yule log mold.
- Insert frozen roulade.
- Cover with more cream.
- Add sponge + pistachio crunch insert on top.
- Smooth surface and freeze overnight.
5️⃣ Two-Tone Glaze
- Soak gelatin powder in cold water.
- In a bowl: white chocolate + cream.
- In a pan: cook water, glucose, and sugar to 103°C.
- Pour hot syrup over chocolate mix, add gelatin.
- Blend with immersion blender (avoid bubbles).
- Split in half, tint one part with pink coloring.
- Let cool to 35–38°C before using.
6️⃣ Final Decoration
- Unmold frozen bûche.
- Place on rack and pour white glaze.
- Immediately drizzle pink glaze in lines across the top.
- Decorate with crushed pistachios.
- Let thaw 4–5 hours in the fridge before serving.
