Clementine and vanilla Yule log


D-2 - Madeleine biscuit + Clementine insert

D-1 - Vanilla mousse + Assembly

Day of serving - Flocking + Decoration

Madeleine biscuit
  • 25g butter
  • 1 egg
  • 60g sugar
  • Zest of half a lemon
  • 12g full cream milk
  • Half a tbsp clementine juice
  • 37g olive oil
  • 62g flour
  • 2g baking powder
Clementine insert

  • 300g clementine purée
  • 5g pectin
  • 90g sugar
Vanilla mousse
  • 4g powdered gelatine + 20g water or 2 x 2g gelatine sheets
  • 30g egg yolks
  • 30g sugar
  • 100g milk
  • 15g whipping cream (minimum 30% fat)
  • 1 vanilla pod
  • 1 tsp vanilla extract
  • 300g whipping cream (minimum 30% fat)


Madeleine biscuit

Preheat the oven to 170°C

Melt 25g butter and set aside

Whisk 60g of sugar with 1 egg until the mixture turns white

Add the clementine zest and the cooled melted butter and whisk 

Add the clementine juice, 37g of olive oil and 12g of milk and mix

Gently fold in 62g of flour and 2g of baking powder

Pour into a pre-greased 28 x 8cm cake mould

Bake for 30 minutes

Let it cool and cut up to get a 1.5cm thick biscuit

Clementine insert

Line the round stainless steel insert with clingfilm to make it waterproof

Mix 5g of pectin with 90g of sugar

In a saucepan, bring the clementine purée to a simmer

Add the sugar and pectin mixture and boil for 3 minutes while mixing

Let it cool

Pour into the stainless steel mould that has previously been waterproofed with clingfilm


Vanilla mousse

Place the gelatine sheets in cold water or mix 4g of powdered gelatine with 20g of water, set aside for at least 10 minutes

Bring 100g of milk to the boil with 15g of cream, 1 tsp of vanilla extract and the scraped vanilla bean

Whisk the yolks with the sugar

Pour the hot milk over the eggs, mix and heat again at 83°C

Remove from the heat, add the previously drained gelatine sheets or the 24g gelatine and water mixture then mix

Let it cool to 20°C (you can speed up the process by placing your custard in a cool place or in a bain-marie of cold water)

Whip the 300g of whipping cream to create classic whipped cream

Add the whipped cream to your custard in two batches, mixing gently with a spatula

Assemble immediately


Cover the inside of the round stainless steel mould with clingfilm to make it waterproof

Place half of the vanilla mousse at the bottom of the mould and add the clementine insert 

Pour in the rest of the vanilla mousse

Finish by adding the 8cm wide biscuit, tamp down well then smooth

Set aside in freezer

In the morning for the evening or the day before for noon, take the dessert out of the freezer, place the mould on a chocolate log serving dish then use a blowtorch or a hot tea towel to release from the mould and remove the mould

Decorate with clementine zest and a vanilla pod

Set aside in the fridge for at least 6 hours 

Bring to room temperature 15 minutes before serving

Tip: For decoration, you can use a spray can of white-coloured velvet glaze and spray flocking on the log on taking it out of the freezer then leave in fridge for 6 hours to gently defrost the log

The result

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