To you who are afraid to throw yourself into an overly impressive Yule log, to you who have already messed up the dessert of the family meal by following a recipe that is a little too complex, to you who will not really have, but really no time to spend the day in the kitchen for New Year’s Eve… I created this recipe for you! There are already a million yule log recipes on this blog haha… so I didn’t want to add more. But always with the aim of making vegan cooking more accessible, I thought that there was still a need for a recipe for beginners for Christmas!
And the best thing about this dessert is that it looks impressive and really elegant and what’s more, when in fact, it’s super simple! So you’ll be able to impress the gallery without taking your head 😉
As for the equipment, you will need an electric whisk and an oven! For piping the cream, it’s easier with a piping bag but I used an old washed bread packaging bag because that’s all I had haha…
This dessert is made up of shortbread with Christmas spices, princess cream (pastry cream + whipped cream) and segments of blood orange.
For Quebecers: baking powder is baking powder
- t55 flour – 180 (g)
- sugar – 100 (g)
- coconut oil – 75 (g)
- cinnamon (càs)
- garam masala – 0.5 (tsp)
- soy milk – 60 (mL)
- salt – 1 (tsp)
- baking powder – 1 (cac)
- blood oranges – 3
- star anise – 6
- The day before, prepare the cream for the whipped cream: boil 100 mL of vegetable milk. Pour over 100g of coconut oil and whip with an electric whisk (or blender) for 2 minutes so that the fat and milk are well blended. Store in the fridge overnight.
- Prepare the pastry cream: Split the vanilla pod in half and collect the grains. In a saucepan, heat 200 mL of vegetable milk with 70g of coconut oil, the vanilla seeds and the vanilla pod split in half.
- In a mixing bowl, mix the sugar , starch and 50 mL of vegetable milk together. Pour the boiling vanilla mixture over it and whisk. Put everything back in your saucepan and bring to a boil, whisking constantly. When the cream is cooked and very thick, stop cooking and remove to a dish. Reserve in the fridge.
- Prepare the shortbread: mix the flour, sugar, salt, baking powder, cinnamon and garam masala. Add the coconut oil and incorporate with your fingertips to sand the dough. Pour in the milk and make a smooth ball of shortbread dough.
- Roll out the dough to a thickness of 5 mm and cut out 6 rounds of around 6 cm in diameter (with an upturned glass for example); 6 circles of 4 cm in diameter (with an espresso cup for example) and 6 circles of about 2.5 cm in diameter (I used a pastry nozzle).
- Place all the circles of dough on a plate covered with a baking mat or baking paper. Bake at 180°C (355°F) for about 15 minutes.
- Finish the princess cream: start by whipping the milk and oil mixture prepared the day before, whisking it with an electric whisk . Also whip the cooled pastry cream with an electric whisk. With a spatula, gently fold the whipped cream into the pastry cream in several batches. When all the whipped cream is incorporated and the cream is homogeneous, reserve in the fridge.
- Peel the oranges raw and remove the segments. If you don’t know how to do it, it will be easier to watch a tutorial on youtube for example 🙂
- Assemble your desserts: On the 6 largest cooled shortbread cookies, pocket small piles of cream, leaving a space between each. Place half a blood orange segment between each. Place the 4 cm diameter shortbread cookies on top and repeat the same operation: small dots of cream interspersed with half orange segments. Finish with the smallest shortbread cookies, a dot of cream, a half segment and a star anise to decorate!