Yuzu Raspberry Blondie Yule Log Buchettes

Method

Individual mini yule log buchettes with a Cloudy Kitchen brown butter blondie base, Callebaut White Chocolate Mousse Powder (SCF0723) infused with MSK Yuzu Flavour Burst (SCF1268), a raspberry gel core using Ravifruit purée (SCF0865A), and a pale coral velvet spray finish. Ready-to-serve individual portions — perfect for festive counter displays and pre-order gift boxes.

How to Make Yuzu Raspberry Blondie Yule Log Buchettes:

Ingredients

Blondie base

• 150g Unsalted butter
• 100g Light brown sugar
• 60g Caster sugar
• 1 large egg
• 2.5ml Norohy Vanilla Extract (SCF0508)
• 140g Plain flour
• 1g Baking powder
• 1.5g Fine sea salt
• 220g Callebaut White Chocolate W2 (SCC1541)

Raspberry gel insert

• 250g Ravifruit Raspberry Puree (SCF0865A)
• 30g Caster sugar
• 5g Leaf Gelatine (SCA142)
• 1g Tartaric acid (SCA134)

Yuzu mousse

• 200g Callebaut White Chocolate Mousse Powder (SCF0723)
• 250ml Whole milk
• 0.25ml MSK Yuzu Flavour Burst (SCF1268)
• 4g SOC CHEF Leaf Gelatine (SCA142)

Velvet spray (pale coral)

• 200g Callebaut White Chocolate W2 (SCC1541)
• 200g Callebaut Cocoa Butter Callets (SCC1413)
• 0.5g Roxy & Rich Fuchsia Red Cocoa Butter (SCR1709A)

Decoration

• 60g Callebaut White Chocolate W2 (SCC1541)
• Q.S. Dark Choc Crispearls Sparkling Red (SDS568)

Method

Blondie base

1. Preheat oven to 180°C fan-off. Line an 8″/20cm square pan with parchment, leaving overhang on two sides.
2. Brown the butter in a small saucepan over medium heat, swirling often, for 3-4 minutes until foamy and nutty-smelling with pale gold flecks at the bottom. Weigh out 120g of the browned butter into a mixing bowl and cool 10–15 minutes until just warm, not hot.
3. Whisk both sugars and the egg into the cooled butter for 1-2 minutes until slightly thickened and lightened in colour. Whisk in the vanilla extract.
4. Add flour, baking powder and salt and fold with a spatula, stopping while streaks of flour remain. Fold in the chopped Callebaut White Chocolate W2 chunks (chopped to small pieces distribute evenly through what will be a thin slab). Do not overmix.
5. Spread evenly in the pan and bake 22-25 minutes until the edges are set and the middle looks just set but soft. Cool completely in the pan, then lift out on the parchment.
6. Trim the top ~2mm off with a serrated knife for a flat surface, then cut 18 rectangular bases sized to fit your buchette cavity floor. Reserve at room temperature.

Raspberry gel insert

1. Bloom 5g leaf gelatine in ice water for 5–10 minutes.
2. Warm the Ravifruit raspberry purée with the 30g caster sugar to ~60°C only - do not boil. High heat weakens gelatine (opposite of agar). Off the heat, squeeze the bloomed gelatine and stir in until fully dissolved.
3. Pre-dissolve the tartaric acid in ~3g cold water, then stir into the gel off the heat. Taste. This batch is written at 1g total for a sharper edge, start with half if you prefer a softer acid note.
4. Pour into the insert-strip mould (or a clingfilm-lined tray to a depth of ~10mm), cover, and freeze solid at least 3 hours or overnight. If using a tray, cut into ~50×10mm strips while frozen. There will be leftover gel, keep frozen for a second bake.

Mousse

1. Bloom 4g leaf gelatine in ice water.
2. Whisk the Callebaut White Chocolate Mousse Powder with cold whole milk (per the packet ratio: 200g powder + 250ml milk for this quarter-bag batch) on medium-high to soft-medium peaks per the packet direction. It should be cold, glossy and holding shape.
3. Fold 5 drops of MSK Yuzu Flavour Burst (~0.25ml) into the whipped mousse until evenly dispersed. For a more pronounced yuzu note, work up to 7 drops.
4. Add the gelatine via the temper-portion method (do NOT whisk cold gelatine into cold mousse):
5. Take 80-100g of the whipped mousse into a small bowl and warm it gently to 35-40°C (microwave in 5-7 second bursts, stirring between, or over a bain-marie).
6. Squeeze the bloomed gelatine and stir it into the warm portion until fully dissolved and homogeneous.
7. Fold the warm-gelatine portion back into the cold bulk in three additions, using a spatula. Give it a light 20-30 second re-whip on low speed only if needed to smooth.

Assembly

1. Pipe mousse into each buchette cavity to fill about two-thirds, tapping the tray to settle it and push mousse up the sides.
2. Press a frozen raspberry gel strip down the centre of each cavity, leaving ~5mm mousse above and below it.
3. Top up with mousse to ~5mm below the top edge of the cavity.
4. Press a blondie base onto the top of each buchette so it sits flush with the top edge of the cavity (this becomes the base when demoulded). Wipe any overflow clean with a small palette knife.
5. Freeze the assembled tray solid, minimum 12 hours, ideally overnight. Any leftover mousse can be piped into small dessert pots and served the next day.

Velvet spray

1. Prepare the velvet spray: melt the Callebaut Cocoa Butter Callets and Callebaut White Chocolate W2 separately to ~45°C, combine, whisk in the Roxy & Rich Fuchsia Red Cocoa Butter a pinch at a time until you reach a pale coral (aim slightly paler than the target, it deepens on the spray). Pass through a fine strainer to catch any specks. Hold at 40-45°C.
2. Temper 60g of Callebaut White Chocolate W2 and pipe onto a textured silicone mat set at 18–20°C; cut with a warm knife into ~35×25mm arcs for the decoration tiles. Reserve in a cool room.
3. Demould the buchettes onto a wire rack over a deep tray. They must be rock-frozen for a clean velvet finish, if they've started to sweat, put them back in the freezer for 20 minutes.
4. Spray at 40-45°C in a single even pass from ~20–30cm distance. Don't linger too much = drips; too cold spray = powdery. You're aiming for a matte, suede-like finish.
5. Move each buchette with a wide palette knife (they're delicate frozen) to a small board or serving plate. Top each with a Callebaut W2 ridged tile leaning into the side and 3 Callebaut Dark Choc Crispearls Sparkling Red in the ‘holly’ cluster where the tile meets the buchette.
6. Defrost in the fridge for 4-5 hours before serving. Serve straight from the fridge, the mousse melt-point is around 30-35°C, so don't leave assembled buchettes at ambient for extended periods.