Christmas is fast approaching, and with it, the desire to share indulgent moments with family or friends. If you’re looking for an original Yule log, let yourself be tempted by this raspberry, yuzu and vanilla Yule log inspired by chef Christophe Felder. A Yule log that is both light and full of character, combining the tanginess of raspberry, the acidity of yuzu and the sweetness of vanilla.
It is made up of a shortbread, a Viennese sponge, a raspberry confit, a yuzu crémeux, a vanilla Bavarian mousse and a vanilla chantilly. I know, this recipe may seem a little long and complex with its many steps, but don’t let that put you off. Christmas is the perfect time to step out of your comfort zone and take on a slightly more elaborate recipe, isn’t it?
Christophe Felder’s “Demoiselle Charlotte”
This Yule log is a creation by chef Christophe Felder, from his sublime book “Bûches”. It is his “Demoiselle Charlotte”, a recipe I had the pleasure of making for Christmas Eve in 2022 and 2023. On my first attempt, unfortunately, the result didn’t live up to my expectations, as some steps didn’t go as planned.
For this reason, I made a few adjustments to the original recipe. I chose a Viennese sponge to replace the ladyfinger sponge, as the latter was difficult to unmould and spoiled the look of the Yule log. I also simplified the preparation of the yuzu crémeux.
What is yuzu and where can you find it?
Yuzu is a Japanese citrus fruit, a cross between a lemon and a mandarin, with a flavour that is both tangy and slightly fruity. It is often used in Asian cuisine, particularly to flavour sauces, desserts or drinks. I love its originality.
You can find yuzu juice:
- in Asian grocery shops (Tang Frères, Kioko, Paris Store…),
- in organic supermarkets or shops specialising in exotic products,
- at Grand Frais,
- online on sites such as Amazon, Kioko, Umami Paris…
If you can’t find any, you can replace it with lime, but the taste of yuzu is unique.
How do you organise yourself to make this Yule log?
Although this Yule log may seem a little long to make, it lends itself perfectly to being prepared over several days. This will allow you to manage your time without stress, while guaranteeing a perfect result. For example, you can start by making the different preparations that need to be frozen, such as the yuzu crémeux and the raspberry confit, then keep them in the freezer until the day of the final assembly. The Viennese sponge and the shortbread can be made the day before and stored in the fridge.
On the day you want to assemble your Yule log, all you need to do is build the dessert, layer the different components, then leave it to set in the freezer for a few hours so that it takes the desired shape. Finally, the finishing touch with the vanilla chantilly and the decoration can be done on the day of the Christmas Eve meal (I recommend doing it in the morning for the evening). By organising your time well, you’ll be able to enjoy the festivities without being stuck in the kitchen for hours!
So, if you’re ready to add a touch of originality to your festive season, this raspberry, yuzu and vanilla Yule log is a perfect choice. A delicate, fruity dessert that is sure to become the star of your Christmas table!
If you like raspberry but not citrus, I can recommend the dark chocolate and raspberry Yule log. With a touch of vanilla, I can also recommend the vanilla and red berry Yule log.
Ingredients & method
9 components · Full recipe
Raspberry compote (to make the day before)
Ingredients
- 250 g (8.8 oz) raspberry purée
- 25 g (0.9 oz) caster sugar
- 4 g (0.1 oz) NH pectin
- 40 g (1.4 oz) raspberries
- 20 g (0.7 oz) blueberries
Method
1
In a saucepan, gently warm the raspberry purée.
2
Add the sugar and NH pectin, previously well mixed together. Bring to the boil and maintain for a few minutes. Mix well with a whisk.
Yuzu cream (to make the day before)
Ingredients
- 92 g (3.2 oz) whole eggs
- 30 g (1.1 oz) sugar
- 35 g (1.2 oz) yuzu juice
- 63 g (2.2 oz) butter
- 1 g (0 oz) powdered gelatine
- 6 g (0.2 oz) water (to rehydrate the gelatine)
- the zest of one lime
Method
1
Rehydrate the gelatine in water.
2
In a saucepan, combine the yuzu juice, lime zest, eggs and sugar, then mix everything with a whisk.
3
Heat to 83°C / 181°F, stirring constantly. The cream will thicken. Just like cooking a crème anglaise, be careful not to exceed this temperature. If you don’t have a thermometer, here is Chef Michalak’s trick: whisk the mixture quickly then stop. If the “swirl” stops abruptly, the cream is at the right temperature.
4
Off the heat, add the rehydrated gelatine and mix.
5
Pour the mixture through a fine sieve into a jug (or any tall container) to remove the zest. When it reaches about 35°C / 95°F, add the cold butter then blend with a stick blender. The cream should be smooth and homogeneous.
Syrup
Ingredients
- 100 g (3.5 oz) raspberry purée
- 50 g (1.8 oz) water
- 20 g (0.7 oz) lemon juice
- 45 g (1.6 oz) sugar
Method
1
Heat all the ingredients until the sugar has dissolved.
Viennese sponge
Ingredients
- 45 g (1.6 oz) egg yolks (2 to 3 yolks)
- 75 g (2.6 oz) eggs
- 50 g (1.8 oz) sugar (1)
- 90 g (3.2 oz) egg white
- 25 g (0.9 oz) sugar (2)
- 50 g (1.8 oz) T55 flour
- raspberry red food colouring
Method
1
Preheat the oven to 170°C / 340°F.
2
In the bowl of a stand mixer, whisk the whole eggs, the yolks and the 50 g (1.8 oz) of sugar. The mixture will increase in volume and become slightly frothy.
3
At the same time, whisk the egg whites with the red food colouring and add the 25 g (0.9 oz) of sugar in 3 additions.
4
Fold half the whipped egg whites into the first egg mixture. Mix gently with a spatula.
5
Then add the remaining whites and the sifted flour and mix gently again.
6
Spread the batter on a baking sheet lined with parchment paper to form a 30 x 40 cm (15.7 in) rectangle.
7
Bake for about 12 minutes until a light golden colour forms on top of the sponge.
8
Leave the sponge to cool, then peel it off and trim the dry edges.
Shortbread
Ingredients
- 100 g (3.5 oz) softened butter
- 35 g (1.2 oz) icing sugar
- 1 g (0 oz) fine salt
- 90 g (3.2 oz) T45 flour
Method
1
Preheat the oven to 170°C / 340°F.
2
In a bowl, work the butter with a spatula until it is soft and creamy.
3
Add the icing sugar then the salt and mix everything vigorously with a whisk.
4
Add the flour and mix until you get a smooth dough.
5
Place the dough between two sheets of parchment paper and roll out with a rolling pin to a thickness of 5 mm. Freeze for a few minutes.
6
Remove the top sheet, flour the dough then turn it over onto another sheet. Dust with a little flour again, then cut a strip 7 cm (2.8 in) wide and the length of your yule log (24 cm (9.4 in) for me).
7
Bake for 15 minutes.
Vanilla Bavarian mousse
Ingredients
- 200 g (7.1 oz) whole milk
- 70 g (2.5 oz) egg yolks
- 40 g (1.4 oz) sugar
- 1 Norohy Madagascar vanilla pod
- 180 g (6.3 oz) heavy cream
- 3 g (0.1 oz) powdered gelatine
- 18 g (0.6 oz) water (to rehydrate the gelatine)
Method
1
Rehydrate the gelatine in water.
2
Heat the milk with the vanilla seeds and pod. Leave to infuse for about 10 minutes.
3
Whisk the egg yolks with the sugar.
4
Reheat the milk then pour it onto the egg yolk-sugar mixture through a sieve, mix well and return everything to the heat.
5
Cook to 83°C / 181°F, stirring constantly with a spatula. Be careful not to let the cream boil.
6
Off the heat, add the rehydrated gelatine. Leave to cool.
7
Whip the heavy cream but do not over-whip — it should be light and foamy.
Assembly
Ingredients
Method
1
Place a sheet of guitar paper in the yule log mould.
2
Then place the large Viennese sponge, turned over, against the inner wall of the mould. Lightly soak it with syrup.
3
Pour half the vanilla Bavarian mousse into the yule log mould and freeze for 5 minutes if needed, so the mousse sets slightly (and to prevent the insert from sinking).
4
Take the insert out of the freezer (raspberry/yuzu cream disc) and gently press it into the mousse, centred (raspberry disc against the mousse).
5
Add the remaining vanilla mousse, leaving about a centimetre of space, then press in the large strip of Viennese sponge. Press gently then soak with syrup. Then add the shortbread and press to push up the vanilla mousse slightly.
6
Smooth the surface with a spatula.
Vanilla whipped cream
Ingredients
- 150 g (5.3 oz) heavy cream
- 30 g (1.1 oz) mascarpone
- 1 to 2 tablespoon(s) of icing sugar
- 1/2 Norohy Madagascar vanilla pod
Method
1
Place the bowl and the electric mixer whisk attachments in the freezer for at least 15 minutes.
2
Pour the cream, mascarpone and vanilla seeds into the bowl and start whisking at medium speed, then as the cream begins to firm up a little, increase the speed.
3
Add the icing sugar and continue mixing until the cream has a firm texture.
4
Transfer the whipped cream to a piping bag fitted with a Saint-Honoré nozzle and refrigerate until assembly.
Decoration
Ingredients
- raspberries
- yellow lemon zest
- a little raspberry compote
Method
1
Remove the yule log from the freezer and unmould.
2
Pipe the vanilla whipped cream over the top of the log in zigzags, then decorate with a few raspberries, lemon zest and dollops of raspberry compote.
Gallery
