White Chocolate and Clementine Yule Log

White Chocolate and Clementine Yule Log

  • Preparation 1 h 10 min
  • Cooking 30 min
  • Cooling 10 h
  • Servings 12
  • Makes 12 servings
  • Freezes Yes

Our yule-log challenge this year: Create a twist that not only holds up nicely in the freezer (even when iced and decorated!), but tastes delicious—and just a little bit different. Mission accomplished, thanks to white-chocolate whipped cream and clementine slices that you confit, like a pro, in your microwave. If you decide to assemble this bûche the day of, you can still get a jump on a couple of steps: Both whipped cream and candied citrus will keep well in the refrigerator for a few days.

Categories

Ingredients

  • White Chocolate Whipped Cream

    • 10 oz (285 g) white chocolate, chopped
    • 2 cups (500 ml) 35% whipping cream
  • Clementine Confit

    • 3 clementines
    • 2 cups (500 ml) water


    • 1 cup (210 g) sugar

    • 2 tbsp (30 ml) corn syrup
    • 1 cinnamon stick
  • Cake

    • 1 cup (150 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 pinch ground nutmeg
    • 6 eggs
    • 3/4 cup (160 g) sugar
    • 1 chunk (1 oz / 30 g) white chocolate
    • 6 store-bought or homemade large white chocolate curls

Preparation

  • White Chocolate Whipped Cream

  • Clementine Confit

  • Cake

  • Assembly

Personal Note