After the more technical Yule logs, I wanted to offer you something much simpler. This time, we’re going for a vanilla and raspberry rolled Yule log, easy to make and accessible to everyone, even if you’ve never rolled a sponge in your life.
The sponge is really the star of this recipe. It’s very soft, can be handled without stress and doesn’t crack. No need to roll it while hot in a tea towel or do any complicated handling. You leave it to cool quietly, then roll it without difficulty at assembly time.
Inside, we’re sticking to classic, effective flavours: a raspberry confit to bring a fruity and slightly tangy touch, and a vanilla whipped ganache, sweet and light. The whole thing is fresh, balanced and easily pleases everyone.
It’s the kind of Yule log that’s perfect if you’re short on time, if you’re a beginner in pastry or if you simply fancy a homemade Christmas dessert without any fuss. A simple, quick recipe that always makes an impression on the table.
And if you’re part of the #bucheroulee team for Christmas, you should also enjoy the following recipes: the chocolate, caramel and vanilla rolled Yule log; the mango, passion fruit and Dulcey rolled Yule log; the vanilla and caramel rolled Yule log or even the milk chocolate and hazelnut rolled Yule log.
Ingredients & Method
4 components · Full recipe
Raspberry confit (to make the day before)
Ingredients
- 250 g (8.8 oz) Adamance raspberry purée
- 25 g (0.9 oz) caster sugar
- 4 g (0.1 oz) NH pectin
- a dash of lemon juice
Method
1
In a saucepan, warm the raspberry purée.
2
Add the sugar and NH pectin, previously mixed together well. Bring to the boil and maintain the boil for one minute. Stir well with a whisk.
3
Off the heat, add a dash of lemon juice.
Vanilla whipped ganache (to make the day before)
Ingredients
- 145 g (5.1 oz) whole liquid cream
- 112 g (4 oz) white chocolate
- 3 g (0.1 oz) gelatine
- 18 g (0.6 oz) water (to rehydrate the gelatine)
- 230 g (8.1 oz) whole liquid cream, well chilled
- 1 organic Madagascar vanilla pod Norohy
Method
1
Rehydrate the gelatine in water.
2
Break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or in the microwave).
3
Heat the 145 g (5.1 oz) of cream with the split and scraped vanilla pod in a saucepan and bring to the boil. Then cover and leave to infuse for 15 minutes.
4
Remove the vanilla pod, then heat the cream again.
5
Off the heat, add the rehydrated gelatine and stir.
6
Pour one third of the cream over the white chocolate and mix with a spatula to create an emulsion. Then pour in a second third and then a third to obtain a smooth, homogeneous mixture.
7
Add the 230 g (8.1 oz) of very cold cream and mix again. Blend for a few seconds with an immersion blender to thoroughly homogenise the mixture.
Two-tone sponge
Ingredients
- 45 g (1.6 oz) egg yolks
- 75 g (2.6 oz) eggs
- 50 g (1.8 oz) sugar
- 90 g (3.2 oz) egg whites
- 25 g (0.9 oz) sugar
- 25 g (0.9 oz) flour
- a little red water-soluble food colouring
Method
1
Preheat the oven to 170°C / 340°F fan.
2
In a bowl, whisk the egg yolks, whole eggs and the 50 g (1.8 oz) of sugar.
3
Whisk the egg whites with an electric hand mixer at low speed to incorporate as much air as possible. The whites will start to foam. Gradually add the remaining 25 g (0.9 oz) of sugar.
4
Fold in half the whipped egg whites into the first egg-based mixture.
5
Fold in gently using a rubber spatula. Add the remaining egg whites along with the sifted flour. Fold in gently once more.
6
Divide the batter into 2 equal portions. I recommend weighing the entire batter first, then transferring half of it into a second bowl.
7
In one of the 2 bowls, add the red water-soluble food colouring and fold in gently to distribute the colour evenly.
8
Transfer each batter into a piping bag with no nozzle.
9
Prepare a baking tray lined with a silpat mat or a sheet of parchment paper. The goal is to achieve a rectangle of 30 cm (11.8 in) by 40 cm (15.7 in).
10
Pipe one colour of sponge batter in strips across the tray, leaving gaps, then pipe the other colour into the gaps.
11
Bake for approximately 12 minutes.
12
Leave your sponge to cool. To unmould it, place another sheet of baking paper on top and flip it over. Carefully peel off the first paper (or silicone mat).
Assembly
Ingredients
- None
Method
1
Pipe the ganache onto the yule log, then add a few raspberries filled with confit and refrigerate until ready to serve.
2
Whip the vanilla ganache with a mixer until pipeable, but don’t over-whip.
3
Transfer the raspberry confit into a piping bag with no nozzle (keep back about a generous tablespoon to fill the decorative raspberries), pipe it onto the sponge and spread it in a thin layer with an offset spatula.
4
Spread the whipped ganache evenly over the sponge, leaving a 2 cm (0.8 in) border without cream on one of the two sides. Keep some aside for decoration (place the remainder in a piping bag fitted with a small Saint-Honoré nozzle). Set the piping bag aside at room temperature.
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