I know it’s late to post such recipes but I am in Wales, at my in-laws and to use the Internet, I should use my father-in-law’s computer. So posting recipes is not the first priority during this short vacation.
I have made this Yule log for the occasion. Of course christmas cake, mincepies and other goodies are around the table but my husband had this idea to make his parent experience my baking…So be it! I always enjoy baking!
My mother-in-law bought amazing clementines, hence the chocolate clementine duo.
You need minimum 6 hours to make this recipe and serve it. The steps are easy, except when it comes to folding the flour into that perfectly whipped egg white, because you have to keep the air in while avoiding to have flour lumps in the mixture. Apart from that, everything else is just easy.
Ingredients and method of preparation
For 6 persons
Prep: 30 min/ Fridge: 2 hrs/ Baking: 10 min
2 tbsp of strawberry jam
For the Clementine confit
4 tbsp of caster sugar
Cut the Clementine in length, juice it. Cook in the sugar for 15 min until it’s cooked through. Keep the peels and any juice left.
For the crème caramel
6 tbsp of sugar
1 tbsp of butter
3 to 4 tbsp of cream
Caramelize the sugar. Out of the heat, pour in the Clementine peel strips to cut on their bitterness. Take them off. Add the cream and stir. Add the butter, stir. Set aside.
For the milk chocolate ganache
- 110g double or single cream
- 130g chocolate 60% cocoa
Bring the cream to the boil and pour over the chocolate. Out of the heat, stir until silky smooth. Cover with a clingfilm and let sit. I usually stir from time to time until it completely cools down. Stir in the crème caramel.
For the milk chocolate chantilly
- 100g double cream or whipping cream
- 1 heaped tbsp of fine sugar
Drops of lemon juice
Whip the ingredients until the cream forms firm peaks. Using a spatula, mix gently in 3 times with the chocolate ganache.
For the biscuit cuiller
- 4 eggs, room temperature
- 120 g caster sugar
- 85 g of flour
- 25 g of cocoa powder
- pinch of salt
Preheat the oven to 170°C and cover a large baking sheet with parchment paper (rectangular shape).
Whip the egg whites until foamy. Add 2 tbsp of sugar and the salt. Continue the whipping process until they get into soft peak. Fold in the remaining sugar in 2 times and continue beating until you get stiff consistency.
In another bowl, beat the egg yolks lightly and add them very gently on the top of the white meringue. Mix delicately with a rubber spatula. You will have a creamy light texture at the end of this process. Fold in the flour/cocoa mix in 3 times after mixing each time delicately. The more air you keep in this mixture the better your biscuit base will be.
Bake at 170°C for 10 minutes. Roll on itself and allow to cool on a wire rack until completely cold.
Spread the biscuit roll, glaze with the Clementine syrup (if there is any left). Spread a strip of strawberry or raspberry jam and make the 1st roll(roll tightly).
Spread 2/3 of the ganache. Sprinkle 2/3 of the clementine strips cut into fine cubes. roll tightly the rectangle and make sure it’s done with keeping empty holes inside. You need to roll tightly without squeezing out all the ganache..
Freeze or put in the refrigerator for minimum 2 hours to the next day. It will set nicely. Take it out of the fridge 20 min before serving.
Finish the buche de noel (Yule log) by covering it with the remaining of the chocolate ganache. Add some decoration and put back in a cold place.
I have served it on a bed of white chocolate ganache and surrounded by some coconut coated marshmallows, looking like mushrooms.