Pistachio Ice Cream Yule Log Food

PISTACHIO RASPBERRY YULE LOG RECIPE (BûCHE DE NOëL)

Steps:

• 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

PISTACHIO ICE CREAM

Steps:

• Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
• Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
• Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
• Garnish with whipped cream and toasted pistachios.

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

CARDAMOM-PISTACHIO BûCHE DE NOëL

Steps:

• Make the Meringue Mushrooms:
• Preheat oven to 250°F. Using an electric mixer on high speed, beat egg whites, cream of tartar, and salt in a large bowl until foamy and the yellowish tinge has disappeared, about 2 minutes. With the motor running, add granulated sugar about 1 Tbsp. at a time until mixture is very stiff and shiny, about 5 minutes.
• Transfer meringue to a piping bag fitted with a 1/2" round pastry tip (or a freezer bag with a 1/2" opening cut from one bottom corner). Pipe 12 mounds ranging in size from 1"-1 1/2" in diameter for the mushroom caps on a parchment-lined rimmed baking sheet. Pipe 12 cones straight up about 1 1/2" high for the mushroom stems. With a lightly damp finger, tamp down points on rounds. Sprinkle rounds with cocoa powder. Pipe extra tops and stems with remaining meringue as backups.
• Bake meringues until dry and set, about 2 hours. Open oven door 10 minutes to release any steam. Turn oven off, shut door, and let meringues dry out completely, about 2 hours longer or up to overnight.
• When ready to assemble, melt chocolate in a medium heatproof bowl in microwave, stirring every 10 seconds, until melted, about 20 seconds. Using an offset spatula, release meringues from parchment. Using a paring knife, make a small hole in the center of flat side of each mushroom cap. Spread some chocolate on flat side, then stick top of stem into hole. Return to parchment and repeat with remaining tops and stems. Let mushrooms stand at room temperature until chocolate is firm.
• Make the Pistachio Filling:
• Combine pistachios and milk in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until pistachios are very tender, about 20 minutes. Remove and skim off any loose pistachio skins.
• Meanwhile, sprinkle gelatin over 2 Tbsp. water in a small bowl and let stand 5 minutes.
• Transfer pistachio mixture to a food processor and blend until smooth. Return mixture to saucepan and whisk in egg yolks, granulated sugar, and salt. Cook over medium-low heat, stirring, until mixture begins to thicken but do not let boil, 3-5 minutes. Remove from heat and stir in gelatin mixture and almond extract. Transfer to a small bowl and let cool.
• Make the Chocolate Buttercream Frosting:
• Whisk egg whites, granulated sugar, and salt in a large heatproof bowl. Set bowl over a pot of simmering water (do not let bowl touch water) and cook, whisking constantly, until mixture becomes fluffy and opaque and you can't feel any grains of sugar when you rub mixture between two fingers, about 5 minutes. Remove bowl from heat.
• Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Let cool slightly.
• Using an electric mixer on high speed, beat egg white mixture until cool, glossy, and fluffy, about 10 minutes. (A stand mixer fitted with the whisk attachment makes this job much easier!) Add butter one piece at a time, beating until fully incorporated before adding the next, until fluffy and smooth, another 4 minutes. If mixture looks curdled, switch to the paddle attachment and/or apply a little bit of heat to underside of bowl with a washcloth dipped in hot water and continue to beat until smooth. Beat in chocolate and vanilla extract until combined.
• Do Ahead: Frosting can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature and beat to desired consistency.
• Make the Cardamom Sponge Cake and Brandy Syrup:
• Place a rack in center of oven; preheat to 375°F. Grease an 18x13" rimmed baking sheet with oil. Line with parchment paper and grease parchment.
• Using electric mixer on high speed, beat egg yolks and 1/4 cup water in a large bowl until doubled in size and thick and fluffy, about 5 minutes. With the motor running, gradually add 1 cup granulated sugar, a little at a time, until mixture is very thick. Beat in vanilla.
• Sift flour, baking powder, salt, and 1/4 tsp. cardamom over egg yolk mixture and fold gently to combine (it will be very thick).
• Using electric mixer on high speed, beat egg whites and cream of tartar in another clean large bowl until foamy and the yellowish tinge has disappeared, about 1 minute. Beat in 1/2 cup granulated sugar, about 1 Tbsp. at a time, until shiny, medium stiff peaks form. Fold about one-quarter of egg white mixture into egg yolk mixture to loosen. Fold remaining egg white mixture into egg yolk mixture until combined.
• Transfer batter to prepared pan; smooth top. Bake cake until puffed and set and springs back when gently poked in the center, 15-20 minutes. Transfer cake to a wire rack and let cool 5 minutes.
• Set a clean dish towel on a work surface and dust completely with powdered sugar. Cut around edges of cake with a sharp paring knife. Invert cake onto prepared towel; remove parchment. Without squishing the cake and starting on long side, gently roll up cake in towel. Transfer cake to a wire rack and let cool completely.
• While cake cools, make the brandy syrup. Cook remaining 1/4 cup granulated sugar and 1/4 tsp. cardamom with 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and stir in brandy. Let cool.
• Make the Chocolate Bark and Assemble:
• Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Using an offset spatula, spread melted chocolate across a parchment-lined rimmed baking sheet. Sift cocoa over and freeze bark until solid, about 10 minutes.
• Gently unroll cake. With a pastry brush, evenly brush with brandy syrup until all syrup is absorbed. Spread filling evenly over cake and roll it back up without towel.
• Transfer to a platter. Trim ends. Cut off about 3" from both ends on a diagonal. Place angled side of each small piece against roll to create branches, positioning one on top and the other on the side, using a large dab of frosting to adhere. Cover any exposed cake on sides with more frosting.
• Break chocolate bark into long shards and press into cake in a decorative pattern. Top and surround cake with meringue mushrooms. Use pistachios to create "moss" on and around log. Dust with powdered sugar.