We’re ending 2025 with the last Yule log of the season, and I wanted something fresh and colourful. So I’m offering you a pistachio raspberry Yule log, a duo that always works very well and brings a lovely touch of lightness after the festive meals.
The Yule log is made up of a soft pistachio sponge, a pistachio crunchy layer, a raspberry confit, a raspberry crémeux (egg-free), and a pistachio bavarian mousse. The textures are simple to work with and the flavours stay well balanced, between the sweetness of the pistachio and the tartness of the raspberry.
For this recipe, I used the Stella del Circo mould by Silikomart, which is made up of several parts: a log mould, an insert mould and a mould for making little spheres. It lets you play with shapes and visuals, but of course the recipe can be adapted to any log mould or even to a classic entremets.
For a long time, I kept away from pistachio, a bit like I’d done with coffee. But while working on this Yule log, I discovered how gentle and indulgent it could be, especially paired with raspberry. The roundness of the pistachio pairs perfectly with the tangy freshness of the raspberry, and I really enjoyed tasting this dessert. It’s a little reminder that sometimes, all it takes is a good balance and a lovely pairing to appreciate flavours we thought we didn’t like.
I wish you a very happy end of year, filled with sweet moments, shared tables and homemade treats. Thank you for being ever more numerous in following the blog, testing the recipes and writing to me. I hope the coming year will be rich in projects, creativity and pleasure in the kitchen. Take care of yourselves, enjoy your loved ones, and I wish you a wonderful 2026, full of lovely things and indulgent desserts.
Ingredients & preparation
8 components · Full recipe
Pistachio praline (can be made ahead)
Ingredients
- 200 g (7.1 oz) Norohy Sicilian pistachios
- 90 g (3.2 oz) sugar
- 1 pinch of fleur de sel
Method
1
Toast the pistachios at 160°C / 325°F fan-assisted for 10–12 minutes.
2
Make a dry caramel: heat the sugar in a saucepan without stirring until amber.
3
Add the toasted pistachios and stir to coat in the caramel.
4
Pour onto a silicone mat and leave to set completely.
5
Break into pieces and blend until you obtain a smooth paste. Set aside.
6
Combine the frozen raspberries, raspberry purée and sugar in a saucepan.
Raspberry confit (start the day before)
Ingredients
- 250 g (8.8 oz) Adamance raspberry purée
- 25 g (0.9 oz) caster sugar
- 3.5 g (0.1 oz) NH pectin
- a dash of lemon juice
Method
1
Bring to the boil, stirring occasionally.
2
Soak the gelatine leaves in cold water, then drain, squeeze out and stir into the hot mixture.
3
Pour into the insert mould and freeze overnight.
4
Soak the gelatine leaves in cold water.
Raspberry cremeux (make the day before)
Ingredients
- 50 g (1.8 oz) Adamance raspberry purée
- 2.5 g (0.1 oz) glucose
- 1.5 g (0.1 oz) powdered gelatine
- 9 g (0.3 oz) water (to rehydrate the gelatine)
- 65 g (2.3 oz) Valrhona Inspiration Raspberry chocolate
- 100 g (3.5 oz) full-fat whipping cream
Method
1
Heat the raspberry purée with the sugar in a saucepan until it just comes to the boil.
2
Whisk the egg yolks with the sugar until pale.
3
Pour the hot purée over the yolks, whisking, then return to the saucepan.
4
Cook over low heat, stirring, until the mixture thickens slightly.
5
Remove from the heat, drain and squeeze out the gelatine, and stir in.
6
Add the cold butter, cut into cubes, and blend with a hand blender until smooth.
Pistachio soft sponge
Ingredients
- 50 g (1.8 oz) ground pistachios (I blend Norohy Sicilian pistachios)
- 30 g (1.1 oz) light brown sugar
- 50 g (1.8 oz) eggs
- 11 g (0.4 oz) icing sugar
- 11 g (0.4 oz) full-fat whipping cream
- 47 g (1.7 oz) butter
- 25 g (0.9 oz) plain flour
- 2.8 g (0.1 oz) baking powder
- 50 g (1.8 oz) egg whites
- 8.3 g (0.3 oz) light brown sugar
Method
1
Pour over the frozen raspberry confit and freeze until solid.
2
Preheat the oven to 180°C / 350°F fan-assisted.
3
Beat the eggs and sugar together until pale.
4
Fold in the ground pistachios and flour.
5
Add the melted butter and mix gently.
6
Fold in the whisked egg whites.
7
Pour into the mould and bake for 15–18 minutes. Leave to cool.
Pistachio crunch
Ingredients
- 15 g (0.5 oz) Valrhona Ivoire 35% white chocolate
- 20 g (0.7 oz) pistachio praline
- 17 g (0.6 oz) crêpes dentelle (feuilletine)
- 1 small pinch of fleur de sel
Method
1
Melt the Inspiration Framboise chocolate and Ivoire chocolate together over a bain-marie.
2
Mix in the pistachio praline.
3
Add the crushed gavottes and mix well.
4
Spread over the cooled pistachio soft sponge and freeze.
Pistachio bavaroise mousse
Ingredients
- 200 g (7.1 oz) milk
- 64 g (2.3 oz) egg yolks
- 40 g (1.4 oz) sugar
- 200 g (7.1 oz) full-fat whipping cream
- 30 g (1.1 oz) pistachio paste
- 6 g (0.2 oz) powdered gelatine
- 36 g (1.3 oz) water (to rehydrate the gelatine)
Method
1
Soak the gelatine leaves in cold water.
2
Heat the milk with the pistachio praline, stirring until smooth.
3
Whisk the egg yolks with the sugar until pale.
4
Pour the hot milk over the yolks, whisking, then return to the saucepan.
5
Cook over low heat, stirring, until the mixture reaches 82°C / 180°F.
6
Remove from the heat, drain and squeeze out the gelatine, and stir in.
7
Add the green food colouring if using and blend.
8
Leave to cool to 25°C / 77°F.
Assembly
Ingredients
- Aucun
Method
1
Whip the cream to soft peaks and fold in.
2
Place the yule log mould on a flat tray.
3
Pour a layer of pistachio bavaroise mousse into the mould.
4
Place the frozen raspberry and cremeux insert in the centre.
5
Cover with more mousse.
6
Press the pistachio croustillant and soft sponge on top (croustillant side down).
Decoration
Ingredients
- 60 g (2.1 oz) white chocolate
- 40 g (1.4 oz) cocoa butter
- pistachio-green fat-soluble food colouring
Method
1
Smooth the surface, cover and freeze overnight.
2
Unmould the frozen yule log and place on a wire rack.
3
Glaze, decorate with pistachio pieces, fresh raspberries and any finishing touches desired.
4
Refrigerate for 6–8 hours before serving.
5
Place it on a yule log stand and pipe pistachio praline into the groove on the surface of the log. Leave to defrost for 6–7 hours in the refrigerator. I also used the mould to make small spheres filled with the various preparations (raspberry confit, pistachio crémeux and pistachio bavarois).
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