Lindt White Chocolate Cranberry Yule Log
Every Christmas needs a Yule log. Here, we use white chocolate cream which pairs beautifully with cranberry.
Lindt SWISS CLASSIC White Chocolate Bar, 100 Grams
- Candied Cranberries
- Click here for the recipe.
- Cranberry Sauce:
- 1½ cups (375mL) fresh or frozen (unthawed) cranberries
- ¼ cup (60mL) orange juice
- ⅓ cup (75mL) granulated sugar
- 4 eggs, at room temperature
- ¾ cup (175mL) granulated sugar
- 2 tbsp (30mL) vegetable oil
- 2 tbsp (30mL) milk
- 1 tsp (4mL) vanilla extract
- ¾ cup (175mL) all-purpose flour
- ¼ tsp (1mL) baking powder
- ¼ tsp (1mL) salt
- Icing sugar, for dusting
- White Chocolate Cream:
- 1½ cups (375mL) 35% whipping cream
- 2 tbsp (30mL) icing sugar
- 1½ bars (150g) Lindt Swiss Classic White Chocolate
Lindt Chocolate In This Recipe
In a small saucepan, bring cranberries, orange juice and sugar to a boil. Simmer over medium heat, stirring occasionally, until mixture has thickened and looks jam-like, about 8 minutes. Cool to room temperature and set aside.
Preheat oven to 350°F (175°C). Line a 15x10-inch (38x25-cm) rimmed baking sheet with greased parchment paper. Using an electric mixer, beat eggs on high for 5 minutes. Gradually add sugar, beating constantly.
Stir oil with milk and vanilla in a small bowl. With mixer running, pour in oil mixture, beating for just a few seconds. Sift flour, baking powder and salt over bowl. Gently mix with a spatula just until no floury streaks remain.
Spread batter onto prepared baking sheet. Tap pan on work surface to ensure even spreading. Bake for 12 to 14 minutes or until cake springs back when touched. Turn cake out onto a kitchen towel dusted with icing sugar.
Immediately remove parchment paper and dust top with icing sugar. Starting at a short end, roll cake (along with the towel) into a loose log. Transfer to a rack to cool completely.
White Chocolate Cream:
Whip cream with icing sugar until soft peaks form. Chill in the fridge for about 15 minutes.
Use a peeler to create shavings of Lindt Swiss Classic White Chocolate. Set aside.
Carefully unroll cake and remove towel. Spread about 1½ cups (375mL) of the whipped cream mixture over cake, leaving a 2½-inch (6-cm) border on each end. Dollop the cranberry mixture over the cream and sprinkle with 2/3 of the white chocolate shavings. Starting at a short end, roll into a log. Trim edges if desired. Place seam-side-down on platter. Ice log using remaining whipped cream. Garnish with remaining shaved chocolate and candied cranberries. Serve immediately or cover and chill in the fridge for up to 2 days.
Chocolatier Tip: The texture of white chocolate is desired in baked goods for a reason: it’s smooth and satiny. It’s also the ideal accompaniment to strong supporting flavours, like cranberry, because its flavour will complement instead of compete.
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