\nEasy<\/p>\n
\nApproximately 276<\/p>\n
\nServes 6<\/p>\n
\n30 minutes<\/p>\n
\n12 minutes<\/p>\n
\n2 hours 42 minutes<\/p>\n
A delightful and refreshing dessert, perfect for brightening up your holiday celebrations. This delicate log combines a soft sponge with a fragrant clementine cream, topped off with a white chocolate glaze and elegant decorations.<\/p>\n
\nFor 6 People<\/p>\n
– Eggs: 4
\n– Sugar: 100g
\n– Flour: 100g
\n– A pinch of Salt
\n– Fresh Cream: 200 ml
\n– Clementine Juice: 100 ml
\n– Clementine Zest: 2
\n– Powdered Sugar: 50g
\n– White Chocolate: 100g
\n– Heavy Cream: 50 ml
\n– Candied Clementine Pieces: 2 pinches<\/p>\n
1. Biscuit Preparation<\/strong><\/p>\n Preheat your oven to 180\u00b0C (356\u00b0F). Separate the egg whites from the yolks. Beat the whites until stiff with a pinch of salt.<\/p>\n In another bowl, whisk the yolks with the sugar until the mixture becomes light in color. Gently fold in the flour, then the beaten egg whites.<\/p>\n Spread the batter onto a baking sheet lined with parchment paper and bake for 12 minutes.<\/p>\n 2. Rolling the Biscuit<\/strong><\/p>\n Once out of the oven, flip the biscuit onto a damp kitchen towel. Peel off the parchment paper and roll the biscuit up with the towel. Allow to cool.<\/p>\n 3. Cream Preparation<\/strong><\/p>\n Whip the fresh cream with powdered sugar until it forms stiff peaks. Stir in the clementine juice and zest.<\/p>\n Unroll the cooled biscuit, spread the cream evenly, and roll it up again.<\/p>\n Melt the white chocolate with the heavy cream. Allow it to cool slightly before pouring over the log.<\/p>\n Garnish with candied clementine pieces. Chill in the refrigerator for at least 2 hours before serving.<\/p>\n\n\nGlazing and Decoration<\/h3>\n