Pistachio Raspberry Yule log (Bûche de Noël)

Chop chocolate into small pieces and place them into a bowl. Pour pistachio paste on top

Soak gelatin into cold water

Heat 250g cream until simmering, mix gelatin sheet in and pour it over the chocolate & pistachio paste mixture

Let the chocolate cream mixture set for a minute until chocolate gently melts then stir together or hand blend

Once mixture slightly cools to room temp, stir in rest of the cream, cover the top of the ganache with plastic wrap and refrigerate for minimum 4 hours

The mixture should thicken after 4 hours and can be whipped into a pipeable, fluffy consistency in a Stand mixer. Once it is reached a fluffy consistency (1-2min), make sure you do not over whip the ganache as it can break

Whipped ganache should be stored in the fridge before using it or best if you use it immediately

Pre-heat oven to 180 C / 356 F

Sift flour then measure it and set aside

Place butter, milk, salt and sugar into a saucepan over medium heat

As soon as the mixture starts simmering remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible

Transfer the dough into a bowl and let it rest for a minute or two before mixing one whole egg in then mix in the egg yolks. Only add a small amount of egg at a time, consistently whisking after each addition. Use either an electric hand mixer or stand mixer

In the meantime beat egg white in a Stand mixer into a a consistency of early stiff peaks but make sure you do not over beat the egg white to a stage where it would form lumps

With the help of a Rubber spatula fold 1/3 of the meringue into the rest of the mixture and mix throughout then fold the rest of the meringue in carefully

Pour cake batter into a 33x33cm Silicone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 20 minutes

Monitor the sponge and take out as soon as it is well baked, avoid over baking as that would results in making it too dry and difficult to fold (=will break)

Let the sponge cool to room temp . Leave it either on the Silicone roulade mat or before assembling flip it over to a parchment paper then flip it again to another parchment so that the top side stays on top

Cook all ingredients in a saucepan over medium heat for 30 minutes or until it thickens. Make sure it gets thick enough so it will be easy to fill it into our cake roll

Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a 1-2mm even layer and dust with freezed dried raspberries

At the perfect moment, when chocolate is already hardening but not too hard yet, cut out 5 stars with the help of a cookie cutter. Let the stars further set in the fridge until using them

Arrange all the elements: room temp sponge, whipped up ganache, room temp raspberry coulis

With the help of a Offset spatula  spread raspberry coulis on top in a thin even layer leaving out 1-2cm around the side

Pipe at least 3/4 of the whipped ganache on top of the raspberry coulis and carefully spread it over. Make sure the two cream won´t melt together

Then start rolling the cake tightly and neatly from top to down with the help of a parchment paper or the Silicone roulade mat (that is under the sponge)

Spread the remaining pistachio whipped ganache over and around the sponge and smooth the surface with a piece of parchment paper (see pic above)

Decorate with the chocolate stars and dust with freezed dried raspberry