Pistachio Ice Cream Yule Log Recipes

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

PISTACHIO RASPBERRY YULE LOG RECIPE (BûCHE DE NOëL)

Steps:

• Chop chocolate into small pieces and place them into a bowl. Pour pistachio paste on top
• Soak gelatin into cold water
• Heat 250g cream until simmering, mix gelatin sheet in and pour it over the chocolate & pistachio paste mixture
• Let the chocolate cream mixture set for a minute until chocolate gently melts then stir together or hand blend
• Once mixture slightly cools to room temp, stir in rest of the cream, cover the top of the ganache with plastic wrap and refrigerate for minimum 4 hours
• The mixture should thicken after 4 hours and can be whipped into a pipeable, fluffy consistency in a Stand mixer. Once it is reached a fluffy consistency (1-2min), make sure you do not over whip the ganache as it can break
• Whipped ganache should be stored in the fridge before using it or best if you use it immediately
• Pre-heat oven to 180 C / 356 F
• Sift flour then measure it and set aside
• Place butter, milk, salt and sugar into a saucepan over medium heat
• As soon as the mixture starts simmering remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
• Transfer the dough into a bowl and let it rest for a minute or two before mixing one whole egg in then mix in the egg yolks. Only add a small amount of egg at a time, consistently whisking after each addition. Use either an electric hand mixer or stand mixer
• In the meantime beat egg white in a Stand mixer into a a consistency of early stiff peaks but make sure you do not over beat the egg white to a stage where it would form lumps
• With the help of a Rubber spatula fold 1/3 of the meringue into the rest of the mixture and mix throughout then fold the rest of the meringue in carefully
• Pour cake batter into a 33x33cm Silicone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 20 minutes
• Monitor the sponge and take out as soon as it is well baked, avoid over baking as that would results in making it too dry and difficult to fold (=will break)
• Let the sponge cool to room temp . Leave it either on the Silicone roulade mat or before assembling flip it over to a parchment paper then flip it again to another parchment so that the top side stays on top
• Cook all ingredients in a saucepan over medium heat for 30 minutes or until it thickens. Make sure it gets thick enough so it will be easy to fill it into our cake roll
• Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a 1-2mm even layer and dust with freezed dried raspberries
• At the perfect moment, when chocolate is already hardening but not too hard yet, cut out 5 stars with the help of a cookie cutter. Let the stars further set in the fridge until using them
• Arrange all the elements: room temp sponge, whipped up ganache, room temp raspberry coulis
• With the help of a Offset spatula spread raspberry coulis on top in a thin even layer leaving out 1-2cm around the side
• Pipe at least 3/4 of the whipped ganache on top of the raspberry coulis and carefully spread it over. Make sure the two cream won´t melt together
• Then start rolling the cake tightly and neatly from top to down with the help of a parchment paper or the Silicone roulade mat (that is under the sponge)
• Spread the remaining pistachio whipped ganache over and around the sponge and smooth the surface with a piece of parchment paper (see pic above)
• Decorate with the chocolate stars and dust with freezed dried raspberry