Vanilla and Raspberry Yule Log

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recipe by Christelle, Il était une fois la pâtisserie https://www.instagram.com/iletaitunefoislapatisserie/?hl=fr

  • Time icon
    Total Time
    20hrs 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    506
based on 1 ratings

This Yule log is composed of a sweet and delicious raspberry ganache, a creamy vanilla centre, an almond dacquoise and covered with a purple mirror glaze. You will need to use a yule log mould to shape the dessert, approx. L30cm x W8.2cm x H 6.5cm in size. You will need to start preparing this log at least the day before, because it must spend one night in the freezer before being unmoulded and frozen. You can also leave it in the freezer for several days or even weeks in advance without any problem. This is the advantage of dessert logs; you do not have to prepare them on D-Day! User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 6, 2025

Ingredients

  • White chocolate icon
    White chocolate
    90 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    5 g
  • Water icon
    Water
    as needed
  • Whipping cream icon
    Whipping cream
    180 ml
  • Whipping cream icon
    Whipping cream
    400 ml
  • Raspberry purée icon
    Raspberry purée
    20 g
  • Vanilla seeds & pod icon
    Vanilla seeds & pod
    1
  • Egg yolk icon
    Egg yolk
    4
  • Caster sugar icon
    Caster sugar
    60 g
  • Mascarpone cheese icon
    Mascarpone cheese
    100 g
  • Egg white icon
    Egg white
    2
  • Icing sugar icon
    Icing sugar
    50 g
  • Ground almonds icon
    Ground almonds
    60 g
  • Water icon
    Water
    as needed
  • Mirror glaze (ready-to-use) icon
    Mirror glaze (ready-to-use)
    300 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Acetate strip
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Saucepan
  • kCook icon Large glass bowl
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Mold
  • kCook icon Baking tray - large
  • kCook icon Piping bag
  • kCook icon Saucepan
  • kCook icon Serving plate

Step preview

  1. Making the raspberry ganache:
  2. Add silver leaf gelatin sheet and water to a clean small bowl
  3. Soak then set aside
  4. Attach the Creaming Beater
  5. Add white chocolate to the Cooking Chef XL Bowl
  6. Add whipping cream to a clean saucepan
  7. Heat until boiling and turn off heat - medium-high heat
  8. Pour cream into Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Mix with splashguard fitted - 1 min, Speed 1
  11. Remove the gelatin from the water and squeeze to remove excess liquid
  12. Add gelatin to Cooking Chef XL Bowl
  13. Mix with splashguard fitted until dissolved - 1 min, Speed 1
  14. Then add whipping cream and raspberry purée to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted - 2 min, Speed 2
  16. Pour content of Cooking Chef XL Bowl into large glass bowl
  17. Cover with plastic wrap
  18. Chill in fridge - 4 hr
  19. Making the vanilla cream:
  20. Add whipping cream and vanilla seeds & pod to a clean saucepan
  21. Heat until boiling and turn off heat - medium-high heat
  22. Cover then set aside
  23. Infuse - 1 hr
  24. Add silver leaf gelatin sheet and water to a clean small bowl
  25. Soak then set aside
  26. Clean Cooking Chef bowl
  27. Attach the Whisk
  28. Add egg yolk and caster sugar to the Cooking Chef XL Bowl
  29. Whisk with splashguard fitted - 2 min, Speed 2
  30. Remove the vanilla pod from the saucepan
  31. Reheat the cream until hot
  32. Pour cream into Cooking Chef XL Bowl gradually while machine is running
  33. Whisk with splashguard fitted - 1 min, Speed 1
  34. Attach the Creaming Beater
  35. Mix with splashguard fitted - 2 min, 82°C, Speed 2
  36. Remove the gelatin from the water and squeeze to remove excess liquid
  37. Add gelatin to Cooking Chef XL Bowl
  38. Add mascarpone cheese to the Cooking Chef XL Bowl
  39. Mix with splashguard fitted - 1 min, Speed 2
  40. Line a clean mold with acetate strip
  41. Pour content of Cooking Chef XL Bowl into mold
  42. Freeze - 1 hr
  43. Making the dacquoise:
  44. Pre-heat oven - 180°C
  45. Line a clean baking tray with parchment paper then set aside
  46. Clean Cooking Chef bowl
  47. Attach the Whisk
  48. Add egg white to the Cooking Chef XL Bowl
  49. Whisk with splashguard fitted until frothy - 2 min, Speed 2
  50. Add caster sugar to the Cooking Chef XL Bowl while machine is running
  51. Whisk with splashguard fitted until stiff peaks form - 2 min, Speed 4
  52. Remove the bowl from the machine
  53. Sift icing sugar and ground almonds into the Cooking Chef XL Bowl
  54. Fold gently with a spatula
  55. Prepare a clean piping bag with plain round tip
  56. Transfer content of Cooking Chef XL Bowl to piping bag
  57. Pipe a rectangle 2cm shorter than the length of your log mould
  58. Bake - 12 min, 180°C
  59. Remove from oven and let cool
  60. To assemble:
  61. Line your yule log mould with a sheet of acetate
  62. Remove the raspberry ganache from the fridge
  63. Whisk with a hand mixer until smooth
  64. Pour in three-quarters of the raspberry ganache
  65. Spread until covered
  66. Place the vanilla cream in the mould pressing it in slightly
  67. Cut a strip of dacquoise the width of the vanilla cream and place it on top
  68. Top with the remaining ganache
  69. Place the remaining dacquoise on top
  70. Chill overnight in freezer
  71. To decorate:
  72. Add water to a clean saucepan
  73. Heat until just boiling - medium-high heat
  74. Add mirror glaze (ready-to-use) to the saucepan
  75. Heat while stirring frequently
  76. Set aside and let cool
  77. Remove the frozen log from freezer
  78. Turn out onto cooling rack
  79. Place a baking tray underneath
  80. Pour the glaze over the yule log
  81. Place the yule log onto a serving plate
  82. Chill in fridge - 5 hr
  83. Serve
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