Yule log cake raspberry delight

A creation by Jean-Marc Gaucher

Yule log cake raspberry delight

Approximately 3-4 lb yule log cake

Raspberry chocolate mousse
Pastry cream
Chocolate sponge

Raspberry chocolate mousse

Warm 180g of cream, with the glucose and the puree.
Melt the chocolate and incorporate it to the warm puree.
Whip the cream and add it to the chocolate mousse preparation at 35-40°C maximum.

Pastry cream

  • Milk - 1 l
  • Egg yolks - 160 g
  • Sugar - 240 g
  • Custard powder - 50 g
  • Corn starch - 50 g
  • Butter - 150 g
  • Vanilla stick - 2 pcs

Warm the milk and the vanilla.
Mix the rest of the ingredients, except for the butter.
Boil the mix again, adding the butter, and reserve in a cold room before use.
Deglaze with hot cream, glucose and ginger puree.
Melt the chocolate milk and add it in small quantities in the hot liquid.
Reserve in a fridge before use.

Chocolate Sponge

  • Egg yolks - 115 g
  • Eggs - 300 g
  • Sugar - 225 g
  • Egg whites - 190 g
  • Dark brown sugar - 85 g
  • Cake flour - 75 g
  • Cocoa powder - 70 g

Sieve the cake flour and cocoa powder together.
Mix the egg yolks with the eggs.
Make a French meringue with brown sugar and egg whites.
Mix the meringue with the egg mixture then incorporate the flour and the cocoa powder.
Bake the mix for 20min at 170°C. 


  • White chocolate - 200 g
  • Cocoa butter - 100 g
  • Red powder for chocolate - 5 g