Name: Maple, Raspberry and White Chocolate Yule Log
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: ¼ cup (35 g) cornstarch; 2 tbsp unbleached all-purpose flour; 1 ½ cups (375 ml) maple syrup; 2 cups (500 ml) 35% heavy cream; 2 eggs; ¼ cup (55 g) cold unsalted butter, cubed; 1 cup (140 g) unbleached all-purpose flour; 1 tsp baking powder; 6 eggs, at room temperature; 1 cup (210 g) sugar; 1 tsp (5 ml) vanilla extract; ¼ cup (60 ml) canola oil; 4 oz (115 g) white chocolate, melted and tempered; 2 tbsp maple-sugar flakes (see note); 2 tbsp toasted pecans, finely chopped; 1 1/4 cups (170 g) fresh raspberries

Note from Ricardo

To keep the batter from falling when adding the flour, it’s best to use a whisk to gently fold the flour into the mixture, despite the old myth that a spatula is preferable. There will be fewer lumps in the batter and it will be fluffier. Maple-sugar flakes are maple syrup transformed into small slivers of maple sugar. They can be found in specialty stores.

Maple, Raspberry and White Chocolate Yule Log

Categories

Ingredients

Maple Cream

Cake

Filling

Preparation

Maple Cream

Cake

Filling

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet