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Clementine log meringue pie style

To change from classics to chestnuts, here is an original Yule log.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Française
Servings 8 persons

Ingredients
  

Rolled cake

  • 5 eggs
  • 120 gr sugar
  • 80 gr flour
  • 50 gr cornstarch
  • 100 gr softened butter

Clementine cream

  • 3 clementines 160 ml
  • 2 tbsp lemon juice
  • 120 gr sugar
  • 3 egg yolks
  • 1 egg
  • 15 gr flour
  • 4 tbsp olive oil

Meringue

  • 180 gr sugar
  • 50 gr water
  • 3 egg whites

Instructions
 

Rolled cake

  • Preheat the oven to 180 ° C.
  • Separate the white from the yolks.
  • Blanch the sugar with the egg yolks.
  • Add the flour, cornstarch and butter.
  • Beating egg whites.
  • Incorporate into the preparation.
  • Pour onto a baking sheet lined with baking paper. Roll out to get a nice rectangle with the same thickness over the entire surface.
  • Bake for about 12 minutes.
  • Immediately after removing from the oven, place a new sheet of baking paper on the sponge cake and turn over on a new baking sheet.
  • Gently remove the sheet of baking paper that was used for cooking.
  • Gently roll the sponge cake with the new sheet of paper. Cover with a cloth. Then let cool.

Clementine cream

  • For the clementine cream, bring the lemon juice, clementine and half the sugar (60 gr) to a boil.
  • Meanwhile, combine the egg yolks (reserve the whites), the whole egg with the flour and the remaining sugar.
  • When the mixture with the juices boils, pour half of it over the egg mixture, whisk vigorously and return everything to the saucepan with the rest of the juice.
  • Return to the heat and whisk continuously until the first broths. The cream is taken. Remove from fire.
  • Gradually add olive oil while stirring. Let cool.

Meringue

  • Prepare the Italian meringue. Bring the water to a boil with the sugar. As soon as it boils, run for 3 minutes or remove from heat when the mixture has reached 110 ° C.
  • During this time, froth the egg whites until stiff, do not whip them completely. Then gradually pour in the syrup, finishing whipping your egg whites until you get a smooth and shiny mixture.

Assembly

  • Unroll your cake.
  • Spread your cream on the cake.
  • Roll the log.
  • Put your meringue in a pastry bag with a fluted nozzle.
  • Decorate your log.
  • Pass through a blowtorch and serve immediately.
Keyword buche de noel