"I love a yule log, also known as a buche de Noel. It's a remnant from the time when Lebanon was a French colony, which lingers to the modern day, and is popular in Lebanese bakeries and patisseries over the Christmas period, often decorated with small figurines, plastic holly leaves and festive messages. Those decorations, and the trompe-l'oeil nature of this treat, enchanted me as a child, and I wanted to bring back some of that enchantment with this take on a woodland yule log."
"For the mousse, heat 90ml milk in a saucepan on a medium heat until it reaches a gentle simmer. Meanwhile, put the chocolate in a heatproof bowl, pour in the hot milk and blend with a handheld blender until completely smooth. Add the 100ml chilled milk and blend again until the mousse is glossy and smooth, with no visible streaks. If streaks appear, blend further, scraping down the sides to ensure a proper emulsion. Pour it into a shallow dish, place a sheet of clingfilm on the surface to prevent a skin forming, then refrigerate for at lea"
A nostalgic pistachio yule log evokes Lebanese-French festive traditions with decorative, trompe-l'oeil presentation. The recipe outlines multiple components: chocolate chantilly mousse, chocolate ganache, pistachio praline, aquafaba meringue mushrooms and a pistachio sponge. Ingredient lists specify plant-based milk, dark chocolate, pistachios, aquafaba and standard baking staples, plus decorations such as amarena cherries and dill. Timings indicate brief prep with extended cooking and chilling phases. Detailed mousse instructions cover heating, emulsifying with chilled milk for a glossy texture, preventing a skin with clingfilm, and refrigerating to set.
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