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I'm thrilled to share my Clementine Vanilla Yule Log that always wows everyone at my holiday table. It's my little winter treasure that blends the cozy sweetness of vanilla with the bright zesty notes of clementines. Every time I whip this up, the aromas filling my kitchen take me back to the sweet treats of my childhood.
A festive log bursting with winter flavors
In this creation, I wanted to bottle up all the magic of winter citrus. My soft, spongy madeleine cake soaks up the clementine flavors, while my vanilla mousse adds its creamy, comforting touch. It's basically a sweet hug on a plate.
My must-have shopping list
- For the madeleine cake: Unsalted butter, one organic egg, fine sugar, zest from an organic lemon, whole milk, a juicy clementine, my favorite olive oil, sifted flour and a bit of baking powder.
- For the zingy center: Fragrant clementines for the puree, my go-to pectin and some caster sugar.
- For the vanilla mousse: Gelatin powder or sheets whatever you prefer, fresh egg yolks, sugar, whole milk, my favorite heavy cream and a fragrant vanilla bean.
My step-by-step approach
- The cake with madeleine vibes
- I start by slowly melting the butter. Meanwhile, I beat the eggs with sugar until the mix turns almost white. I add my flavorings, liquids, and finish with flour and baking powder. Into the oven at 170°C, I watch it lovingly for 30 minutes.
- My fruity insert
- I mix pectin and sugar, heat up my clementine puree, and stir in the sweet mixture. Three minutes of cooking while stirring well, then straight to the freezer in my favorite mold.
- My dreamy vanilla mousse
- I carefully make a vanilla custard, cooking it to 83°C for the perfect texture. I add gelatin, let it cool and fold in my whipped cream in two batches for extra lightness.
The gentle assembly process
I line my mold with smooth guitar film. I pour a first layer of vanilla mousse, gently place my frozen clementine insert, cover with more mousse and finish with my madeleine cake. One night in the freezer and the magic happens.
The finishing touch that makes eyes sparkle
For the big day, I make a snow-white velvet spray or a shiny mirror glaze. I add some fresh clementine segments and golden leaves for a festive look. It's my favorite moment when the log finally makes its grand appearance.
My little tricks for success
I always pick fragrant organic clementines and a real vanilla bean for deep flavors. I often prep my components the day before to work without stress. And most importantly, I let my log thaw slowly in the fridge before serving so the flavors can fully bloom.
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Frequently Asked Questions
- → Can I make this roll ahead?
You sure can! It's best to prepare it 2-3 days in advance and store it in the freezer until you're ready to serve.
- → Can I swap clementines for another citrus fruit?
Of course! Oranges or mandarins work well too. Just keep the same amounts for the right texture in the filling.
- → Any tips for a smooth velvety glaze?
Apply the glaze while the roll is still frozen. Also, make sure the glaze is at just the right temperature for a perfect velvet finish.
- → How long can I store this roll?
It stays good in the freezer for up to a month if wrapped tightly. Once thawed, enjoy it within 2 days while keeping it in the fridge.
- → Can I use vanilla extract instead of a vanilla bean?
Yes, 2 teaspoons of vanilla extract will do the job. The flavor will be slightly different but still delicious.