This year, I wanted to make a Raspberry and White Chocolate Christmas log. With raspberry, the pink is in the spotlight and I wanted to use some products from the maison Fossier to make this festive dessert !
This log is relatively easy to make and, I did taste a little upstream : it was unanimous among sweet teeth ! Here is my recipe for Raspberry and White Chocolate Christmas log.
Raspberry and White Chocolate Christmas log : the recipe
For the sponge cake :
50g of sugar
50g of poudre de biscuits roses de Reims
1/2 teaspoon vanilla flavor
2 pinch of baking powder or baking soda
50g of flour
Redcurrant ruby (or any other red fruit liqueur)
For the white chocolate mousse :
50g of powdered sugar
250g of mascarpone
180g of white chocolate
For raspberry puree :
250g raspberries (frozen as it is not the season)
50g of sugar
2 tablespoons of water
For the decoration :
Some macarons à la framboise de chez Fossier
Some fresh raspberries if you get to find some out of season
Raspberry and White Chocolate Christmas log : The Steps
Preparation of raspberry purée
In a saucepan, put raspberries, sugar and water and bring to a boil. Crush the raspberries at the end of cooking. Reserve.
Preparation of the sponge cake (the biscuit)
Separate the whites from the yolks. In a large bowl, whisk the whites until stiff. Then add the sugar and whisk for another minute.
Lightly beat the yolks and mix gently with a spatula with whites in snow.
Add the aroma of vanilla, flour, powder of pink biscuits Reims, baking soda. Mix with a spatula until the preparation is homogeneous.
On a baking sheet covered with baking paper, spread out your preparation evenly or, if you have a silicone mold for rolls, use it.
Bake at 180°C (rotating heat) for about 6-7 minutes. The biscuit needs to be just gold and soft.
As soon as the biscuit is cooked, wrap it in a damp cloth so as not to break it during assembly.
Preparation of the white chocolate mousse
Melt the white chocolate in a bain marie. Be careful not to overheat white chocolate, it is more fragile than dark chocolate.
Separate the whites from the yolks. Whisk these with the sugar. Then add the mascarpone and whisk everything. Finally pour the chocolate (which should not be too hot).
Beat the whites firmly and add them gently to the previous preparation.
Keep cool at least 1 to 2 hours before mounting the log.
Assembly of the raspberry chocolate log
Carefully unroll the sponge cake. Punch the biscuit with redcurrant ruby and raspberry puree.
Spread over the white chocolate mousse and roll the log again.
Then cut each end of the log to obtain straight edges.
To finish, spread the remaining puree on the top and white chocolate mousse to cover the log. Make streaks with a fork to give the log texture to the pastry. Place some raspberries on top, and some raspberry macaroons. Finish by sprinkling a little powder of pink biscuits Reims. Keep cool until tasting!