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I'm so thrilled to share my Clementine Vanilla Yule Log with you! It always wows everyone at my holiday table. This winter treat combines comforting vanilla with the bright kick of clementines. Whenever I make it, the smells wafting from my kitchen bring back sweet childhood memories.
A delightful winter dessert
For this creation, I wanted to bottle up all that winter citrus magic. The soft madeline cake soaks up the clementine flavors, while the vanilla mousse adds a creamy, comforting touch. It's basically a sweet hug on a plate!
Shopping list essentials
- For the madeline cake: Unsalted butter, a fresh egg, fine sugar, zest from an organic lemon, whole milk, a juicy clementine, some olive oil, sifted flour and a bit of baking powder.
- For the zingy center: Fragrant clementines for puree, my go-to pectin and fine sugar.
- For the vanilla mousse: Gelatin (powder or sheets, whatever you prefer), farm-fresh egg yolks, sugar, whole milk, heavy cream and a fragrant vanilla bean.
Step-by-step guide
- The madeline-inspired cake
- I start by slowly melting the butter. Meanwhile, I whip the eggs with sugar until they're almost white. Then I mix in the flavorings and liquids before folding in flour and baking powder. I pop it in the oven at 170°C and watch it lovingly for 30 minutes.
- The fruity center
- I blend the pectin with sugar, heat up my clementine puree, and stir in the sweet mixture. After cooking for three minutes while stirring constantly, I pour it into my favorite mold and stick it in the freezer.
- The dreamy vanilla mousse
- I carefully make a vanilla custard, cooking it to exactly 83°C for the perfect texture. After adding gelatin, I let it cool down and fold in whipped cream in two batches for extra lightness.
Gentle assembly steps
I line my mold with smooth guitar film. First goes a layer of vanilla mousse, then I carefully place the frozen clementine center, cover with more mousse and finish with the madeline cake. An overnight stay in the freezer works its magic.
Final touches that sparkle
When it's time to serve, I spray it with snow-white velvet coating or add a shiny mirror glaze. I garnish with fresh clementine segments and gold leaf for a festive look. This moment when the log is finally revealed is my absolute favorite.
Tips for success
I always pick aromatic organic clementines and real vanilla pods for the best flavor. I often prep components a day ahead so I can work without rushing. And I don't forget to let the log thaw slowly in the fridge before serving so all the flavors can fully bloom.
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Frequently Asked Questions
- → Can I prepare this roll ahead of time?
Yes, it's designed to be made over 2-3 days. Freeze it until the big day for the best results.
- → Can I swap clementines for another fruit?
Totally! Mandarins or oranges work great too. Just keep the same measurements for the filling texture.
- → How do I get a flawless coating?
For a smooth velvet finish, spray your roll while it's still frozen and use the glaze at the right temperature.
- → How long can I store this roll?
Wrap it well, and it’ll last in the freezer for up to a month. Once thawed, enjoy it within two days and keep it refrigerated.
- → Can I use vanilla extract instead of a pod?
Sure! Replace the pod with two teaspoons of extract. The taste will vary a bit but still be delicious.