Recette buche avec génoise très moelleuse qui ne casse pas, pistache framboise et chocolat blanc

New easy and delicious rolled Yule log with pistachio, raspberries, and white chocolate. The sponge cake is very light and doesn't break; just roll it up tightly in a clean, damp tea towel as soon as it comes out of the oven. It will already have its rolled shape and will stay moist. Unbreakable pistachio sponge cake: 4 eggs 100g sugar 100g sifted flour 30g pistachio paste (or powder). Pistachio flavoring is also available; sometimes it can be nice to add a few drops. For color, I added 1 tbsp. A teaspoon of matcha tea enhances the green without adding any flavor, and it's NATURAL :) Simple base of whipped white chocolate ganache (no gelatin) Ingredients: 180g white chocolate (good quality, like couverture chocolate with 30-35% cocoa butter) 250g heavy cream (30% fat) 100g mascarpone cheese 2 tablespoons rosewater Heat half the cream, pour it over the white chocolate, and mix. Add the other half of the cream, the rosewater if desired (it's really delicious), and blend with an immersion blender until smooth. Chill for 4 hours or overnight before whipping like whipped cream! Raspberries and pistachios! Hervé Cuisine is the first cooking tutorial series launched in France in 2007. It offers easy and accessible recipes, tips, and ideas for better everyday eating or preparing meals and desserts for special occasions. Subscribe so you don't miss a thing! :) You can also find Hervé Cuisine on: -The blog: https://www.hervecuisine.com -Instagram:   / reels   -TikTok:   / hervecuisine