Difficulty

High

Dubai Yule Log

Name: Dubai Yule Log
Yield: 10 servings

Chocolate and pistachio Yule log with various textures. Pistachio crunch and mousse combined with a Namelaka cream, brownie and chocolate cream

Pistachio Mousse

Chocolate cream

Chocolate Namelaka

Brownie

Pistachio Crunch

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Ingredients

Yields

10 servings

Featured ingredients:

Dark Chocolate 54%

Callebaut 54%

Dark Chocolate 70%

Callebaut 70%

Pistachio Paste

100% Pistachio

Pistachio Cream

20% Pistachio

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Pistachio Crunch

110 g kataifi
80 g pistachio cream
20 g cocoa butter
10 g butter

Chocolate Namelaka

125 g double cream (35% fat)
80 g dark chocolate 54%
62 g whole milk
6 g glucose
2 g gelatine

Brownie Batter

80 g butter
70 g egg
70 g dark chocolate 70%
55 g brown sugar
15 g cornflour
1 g salt

Pistachio Mousse

535 g double cream (35% fat)
100 g white sugar
70 g egg yolk
55 g 100% pistachio paste
6 g gelatine

Chocolate Cream

40 g dark chocolate 70%
20 g sunflower oil

Directions

Prep. time

1h 35m

Featured tools:

Stand mixer

Mix, knead, whisk

Decorating nozzle tips

For pipping bag

Yule log mold

35 x 15 x 14 cm silicone

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Pistachio Crunch
- 110 g kataifi
- 80 g pistachio cream
- 20 g cocoa butter
- 10 g butter
- Start by cutting the kataifi into strands about 2–3 cm long.
- Then place them on a baking tray, add the melted butter, mix with your hands so it spreads evenly, and distribute well over the tray.
- Now bake for 15 minutes at 160º C until golden.
- Let them cool at room temperature.
- Meanwhile, melt the cocoa butter and mix it with the pistachio cream.
- Once the kataifi has cooled, add the mixture of pistachio cream and cocoa butter and mix well.
- Finally, place it on a sheet of baking paper on a tray so it has the same dimensions as our Christmas log mould and smooth it out.
- Freeze for at least 1 hour.
Chocolate Namelaka
- 125 g double cream (35% fat)
- 80 g dark chocolate 54%
- 62 g whole milk
- 6 g glucose
- 2 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk, cream and glucose over medium heat until they come to the boil. At that moment, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the melted chocolate and combine using a whisk.
- Transfer the mixture to a container, cover in contact with cling film, let it cool and keep it in the fridge for at least 4 hours, ideally overnight.
Brownie Batter
- 80 g butter
- 70 g egg
- 70 g dark chocolate 70%
- 55 g brown sugar
- 15 g cornflour
- 1 g salt
- Start by melting the chocolate in short intervals in the microwave on low power or in a bain-marie.
- Then add the melted butter and combine with a spatula.
- Next, add the eggs and mix well.
- Add the sugar along with the salt and combine with the spatula.
- Finally, sift the cornflour and add it to the previous mixture, mixing just until incorporated.
- Pour the mixture into a greased tin lined with baking paper at the base, with dimensions similar to the Christmas log mould.
- Bake at 170º C for 12 minutes.
- Let cool and set aside.
Pistachio Mousse
- 535 g double cream (35% fat)
- 100 g white sugar
- 70 g egg yolk
- 55 g 100% pistachio paste
- 6 g gelatine
- First hydrate the gelatine in cold water for about 10 minutes.
- In a saucepan, heat 200 g of cream over medium heat until it begins to boil.
- Meanwhile, in a bowl, mix the yolks with the sugar using a whisk until fully combined.
- When the cream is about to boil, pour it over the yolk mixture in a thin stream, whisking to combine.
- Then return the mixture to the heat and cook until it thickens slightly, up to 84º C, stirring constantly with the whisk.
- Turn off the heat, add the gelatine and pistachio paste, and combine with a whisk. Let cool at room temperature to 30º C.
- Meanwhile, whip the rest of the cream to very soft peaks. It is important not to overwhip the cream to avoid altering the final texture of the mousse.
- Once the mixture has cooled enough, add the lightly whipped cream and combine using a whisk with folding motions.
- Set aside and begin assembling immediately.
Chocolate Cream
- 40 g dark chocolate 70%
- 20 g sunflower oil
- Start by melting the chocolate in the microwave in short intervals at low power.
- Then add the oil and mix very well until homogeneous.
- Let cool and set aside.
Assembly
- First separate around 250 g of the pistachio mousse for the final decoration.
- Now pour about half of the remaining mousse into the Christmas log mould and use a spatula to spread it along the bottom and inner sides.
- Take the chocolate Namelaka out of the fridge, place it in a piping bag without a nozzle, cut an opening of 1 cm in diameter and pipe it over the bottom of the mould, on top of the pistachio mousse.
- Trim a rectangle of brownie slightly smaller than the mould and place it over the Namelaka cream.
- Pour in more pistachio mousse and smooth it, leaving about 1 cm of space from the top.
- Remove the pistachio crunch from the fridge and trim it just enough to fit inside the mould, applying slight pressure to avoid air pockets inside the mould.
- Remove any excess mousse that may have come out of the mould and freeze for at least 4 hours until completely frozen.
- Once set, remove the Christmas log from the freezer, unmould it and place it over two glasses so it remains elevated.
- Then pour the remaining mousse into a piping bag fitted with a 1 cm petal nozzle and cover the sides of the log from bottom to top.
- Remove the excess from the bottom and about 4 cm from the top of the mousse, then pipe a frame around that cavity with more mousse.
- Finally, reheat the chocolate cream to 30º C and pour it into the cavity on the top of the log. Decorate with some pistachios. Leave to thaw completely at room temperature before serving.

Pistachio Crunch

110 g kataifi
80 g pistachio cream
20 g cocoa butter
10 g butter

Chocolate Namelaka

125 g double cream (35% fat)
80 g dark chocolate 54%
62 g whole milk
6 g glucose
2 g gelatine

Brownie Batter

80 g butter
70 g egg
70 g dark chocolate 70%
55 g brown sugar
15 g cornflour
1 g salt

Pistachio Mousse

535 g double cream (35% fat)
100 g white sugar
70 g egg yolk
55 g 100% pistachio paste
6 g gelatine

Chocolate Cream

40 g dark chocolate 70%
20 g sunflower oil

Dubai Yule Log

Featured ingredients:

Dark Chocolate 54%

Dark Chocolate 70%

Pistachio Paste

Pistachio Cream

Pistachio Crunch

Chocolate Namelaka

Brownie Batter

Pistachio Mousse

Chocolate Cream

Featured tools:

Stand mixer

Decorating nozzle tips

Yule log mold

Pistachio Crunch

110 g kataifi
80 g pistachio cream
20 g cocoa butter
10 g butter

Chocolate Namelaka

125 g double cream (35% fat)
80 g dark chocolate 54%
62 g whole milk
6 g glucose
2 g gelatine

Brownie Batter

80 g butter
70 g egg
70 g dark chocolate 70%
55 g brown sugar
15 g cornflour
1 g salt

Pistachio Mousse

535 g double cream (35% fat)
100 g white sugar
70 g egg yolk
55 g 100% pistachio paste
6 g gelatine

Chocolate Cream

40 g dark chocolate 70%
20 g sunflower oil

Assembly

Vanilla pecan Yule log

Kugelhupf

Pistachio chocolate cake

Dubai Yule Log

Featured ingredients:

Dark Chocolate 54%

Dark Chocolate 70%

Pistachio Paste

Pistachio Cream

Pistachio Crunch

Chocolate Namelaka

Brownie Batter

Pistachio Mousse

Chocolate Cream

Featured tools:

Stand mixer

Decorating nozzle tips

Yule log mold

Pistachio Crunch 110 g kataifi 80 g pistachio cream 20 g cocoa butter 10 g butter

Chocolate Namelaka 125 g double cream (35% fat) 80 g dark chocolate 54% 62 g whole milk 6 g glucose 2 g gelatine

Brownie Batter 80 g butter 70 g egg 70 g dark chocolate 70% 55 g brown sugar 15 g cornflour 1 g salt

Pistachio Mousse 535 g double cream (35% fat) 100 g white sugar 70 g egg yolk 55 g 100% pistachio paste 6 g gelatine

Chocolate Cream 40 g dark chocolate 70% 20 g sunflower oil

Assembly

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Vanilla pecan Yule log

Kugelhupf

Pistachio chocolate cake

Pistachio Crunch

110 g kataifi
80 g pistachio cream
20 g cocoa butter
10 g butter

Chocolate Namelaka

125 g double cream (35% fat)
80 g dark chocolate 54%
62 g whole milk
6 g glucose
2 g gelatine

Brownie Batter

80 g butter
70 g egg
70 g dark chocolate 70%
55 g brown sugar
15 g cornflour
1 g salt

Pistachio Mousse

535 g double cream (35% fat)
100 g white sugar
70 g egg yolk
55 g 100% pistachio paste
6 g gelatine

Chocolate Cream

40 g dark chocolate 70%
20 g sunflower oil