Frosted White Chocolate Yule Log with Vanilla Chantilly and Clementine Cream

• eggs↗5

  whisked

• granulated sugar↗125g g

  plus extra for dusting

• vanilla bean paste↗2tsp tsp
• plain flour↗5 tbsp tbsp
• clementines↗4

  zest and juice

• lemon↗1

  zest and juice

• whole egg↗1

  plus 3 yolks

• granulated sugar↗60g g
• cold unsalted butter↗60g g

  cut into cubes

• double cream↗250ml ml
• vanilla bean paste↗1 tsp tsp
• powdered sugar3 tbsp tbsp
• clementines↗3

  zest

• unsalted butter↗100g g

  very soft

• powdered sugar225g g

  sifted

• білий шоколад↗50g

  розтоплений

• паста з ванільних бобів↗1 tsp
• ціле молоко↗2 tbsp
• пудра
• спрей зі срібним блиском↗
• клементині↗

Step-by-step instructions

1. 1

   Start by making the clementine caramel cream. In a small saucepan combine the zest and juice of the clementines and lemon, the egg, yolks and sugar. Cook over medium‑low heat for 10‑15 minutes, stirring constantly, until the cream thickens and a line drawn with a spoon does not remain. When achieved, remove from heat and beat in the cold butter. Cover and chill in the refrigerator until fully cooled.

2. 2

   For the sponge, preheat the oven to 180 °C/160 °C with convection/gas mark 4 and line a Swiss roll pan (25 × 40 cm) with parchment. In a large bowl whisk the eggs, sugar and vanilla bean paste with an electric mixer until the volume triples and a 5‑second ribbon forms on the surface when the whisk is lifted.

3. 3

   Sift the plain flour and gently fold it in with a spatula or large metal spoon, trying not to deflate the air. Carefully pour the mixture into the prepared pan and smooth the surface. Bake for 15 minutes, or until golden and springy to the touch. While it bakes, take a large sheet of parchment and sprinkle it with caster sugar.

4. 4

   When the sponge is done, turn it onto the parchment with the caster sugar and cover with a kitchen towel. Let it cool slightly, then roll it up from one of the short ends. Leave to cool completely.

5. 5

   Whip the double cream with the vanilla bean paste, clementine zest and sifted powdered sugar until a soft peak forms.

6. 6

   Unroll the sponge and, using a palette knife, spread the caramel cream over the sponge to the edges. Spread the buttercream over the cream and roll tightly again, using parchment, placing the seam downwards. Chill in the refrigerator while you prepare the glaze.

7. 7

   In the bowl of a stand mixer or with an electric hand‑beater, add the softened butter and vanilla bean paste. Beat until very creamy and pale, scraping the sides several times. Add the sifted powdered sugar by the large spoon. Then add melted white chocolate and milk and beat to a smooth, glossy texture.

8. 8

   Remove the Christmas log from the refrigerator and place on a serving plate. Using a palette knife or spatula, smooth the glaze over the log, including the ends. With a fork or palette knife create markings resembling fir branches. Generously dust with caster sugar and a silver‑spray. Serve with strips of clementine zest for a festive look. It will keep 3‑4 days in an airtight container.