Pistachio cherry Christmas log

This pistachio cherry christmas log is a beautiful combination of flavors ! A base of dacquoise with hazelnuts, a pistachio mousse, delicious morello cherries, all surrounded by a crust of almonds chocolate… it's easy to indulge yourself !
Category : Christmas recipes
Difficulty : Confirmed
Servings : 10 people
Preparation time : 1 hr 30 mins
Cooking time : 15 mins
Rest time : 6 hrs
Total time : 1 hr 45 mins
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5 de 1 vote

Pistachio cherry christmas log


  • Christmas log mold 30 cm (length) x 9 cm (width) x 6.5 cm (height)


Hazelnut dacquoise biscuit :

  • 4 egg whites
  • 90 g caster sugar
  • 80 g icing sugar
  • 80 g hazelnut meal
  • 20 g cake flour

Pistachio mousse :

  • 4 dl milk
  • 65 g pistachio paste
  • 4 egg yolks
  • 80 g caster sugar
  • 35 g cornflour
  • 3 gelatin leaves 2 g each
  • 320 g whipping cream

Almonds chocolate :

  • 250 g milk chocolate
  • 75 g chopped almonds
  • 15 g grape seed oil

Other :

  • Morello cherries


  • To make pistachio cherry Christmas log, start at the hazelnut dacquoise, start by pouring the whites into the mixer bowl. Add the caster sugar, then put the egg whites to whisk.
  • In a container, pour the ground hazelnuts. On top, sift the icing sugar with the flour. Mix these dry elements together using a spatula.
  • When the whites are well meringued, count about 10 minutes, remove the whisk. Pour half of the hazelnut powder mixture, then mix gently with a spatula.
  • Pour in the rest of the dry elements, then continue mixing, always with a gesture that goes from the bottom of the tank and goes up to the surface. Remember to turn the bowl also during mixing.
  • On a baking sheet covered with baking paper, spread the hazelnut dacquoise on 2/3 of the width of the baking sheet. Use a palette.
  • Use the edges of the plate as a support and turn the plate regularly to have an even thickness. Bake the hazelnut dacquoise for about 15 minutes in an oven preheated to 180 ° C.
  • Take out of the oven, remove the hazelnut dacquoise on a rack to let it cool.
  • For the pistachio mousse, start by softening the gelatin leaves in cold water.
  • In a saucepan, pour the milk, add 1/4 of the caster sugar, as well as the pistachio paste. Mix with a whisk and bring to a boil.
  • In a bowl, pour the egg yolks, add the rest of the sugar, and whisk the whole thing. Then add the cornstarch and mix as well.
  • When the pistachio milk is boiling, pour it over the egg yolks while stirring, then transfer everything to the saucepan.
  • Cook this pistachio cream by first coming to the boil, then from the first broths, continue cooking for 30 seconds while mixing with the whisk.
  • Off the heat, add the softened and drained gelatin and mix with the whisk. Remove the cream in a container, cover with cling film and let cool in the refrigerator.
  • Pour the very cold liquid cream into the bowl of the mixer, also very cold, install the whisk and start to whip gently, then gradually accelerate.
  • When the whipped cream is well mounted and firm, stop the mixer. Take the cooled pistachio cream and mix it a little using the whisk.
  • Add 1/3 whipped cream to start, mix vigorously with the whisk, then add the remainder which you incorporate delicately this time to maintain volume.
  • We are going to use a log mold that is 30 cm long by 8 cm wide. Start by spreading the pistachio mousse over 1/3 of its height using a palette.
  • Over the entire surface of the pistachio mousse, distribute well-drained and halved morello cherries. Leave the mold aside for now.
  • Take the hazelnut dacquoise, remove the sheet, then cut two strips 30 cm long, and 4.5 cm then 7 cm wide. Keep the rest of the dacquoise for another recipe.
  • Take the log mold and place the narrowest strip of hazelnut dacquoise. Press lightly to flatten it. Garnish with the pistachio mousse, leaving 1 cm empty.
  • Even out using a palette, sprinkle again with morello cherries cut in half. Cover them with a little pistachio mousse and place the widest strip of dacquoise.
  • Press gently for a smooth surface. This is the bottom of your cherry pistachio log. Place this log in the freezer until completely frozen (about 4 hours)
  • After freezing, unmold the pistachio cherry log using a small kitchen blowtorch. Place it on a platter and freeze again.
  • For the icing, start by pouring the grape seed oil into the melted milk chocolate at a temperature of 35 ° C, then mix with a spatula.
  • Add the chopped toasted almonds, then mix. Place the frozen log on a wire rack, then using a pallet, place icing on the sides starting at the bottom.
  • The goal is to have an icing that is not regular, in the shape of a wave, and to leave the top of the log with the pistachio mousse visible.
  • Peel the log off the grid by sliding a pallet underneath, and place it on your worktop.
  • Using a large knife dipped in hot water, then wiped dry, cut the ends of the log, taking care not to break the chocolate crust.
  • Place this pistachio cherry Christmas log on a presentation tray, then decorate the top with morello cherries and green pistachios.
The video is in French, but you can see the English subtitles.
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