- A lemon-matcha rolled yule log: soft Japanese sponge, lemon mousseline, and matcha whipped ganache.
- The choux pastry sponge (Japanese-style) is ultra-moist and easy to roll without cracking.
- The lemon's acidity plays off the matcha's umami in this holiday log.
- A culinary matcha for the sponge, a premium one for the ganache and the finishing.
The beautiful marriage of lemon and matcha in a rolled yule log, a little modernized, above all very fragrant and melt-in-the-mouth. It's one of my favorite creations from the 2019 holiday season. Truly delicious.
Here, I've replaced the classic rolled sponge found in most yule logs with a choux pastry sponge (also known as a Japanese sponge); it is incomparably moist. It's also very flexible, which makes rolling the log much easier. Cracking the sponge is impossible!
And to go with it, I made a lemon zest mousseline cream. Easy to make and light. Finally, to dress up the beautiful rolled log and enhance the matcha flavor, I piped organic premium matcha whipped ganache on top.
The recipe is for a lemon matcha rolled yule log of about 30 cm.
The lemon matcha rolled yule log recipe
The Japanese matcha choux pastry sponge
- 45g of organic milk
- 45g of water
- 40g of organic unsalted butter
- a pinch of salt and organic sugar
- 25g of organic flour
- 25g of organic cornstarch
- 100g of organic whole eggs
- 12g of organic culinary matcha
- +
- 35g of organic neutral vegetable oil (sunflower, grapeseed, …)
- 100g of organic egg whites
- 40g of organic caster sugar
The lemon mousseline cream
- 250g of organic whole milk
- 40g of organic egg yolks
- 50g of organic caster sugar
- 35g of organic cornstarch
- The zest of two organic lemons
- +
- 130g of organic softened butter
The matcha whipped ganache
- 150g of organic white chocolate
- 200g of organic heavy cream, well chilled
- 9g of organic premium matcha
+ enough organic premium matcha for the finishing / enough candied lemon strips
How to make the lemon matcha rolled yule log
The matcha whipped ganache
Heat the heavy cream in a small saucepan with the organic premium matcha. At the first bubbles, pour little by little over the previously melted white chocolate, mixing well to obtain a beautifully smooth ganache. Blend if needed, cover with plastic wrap pressed to the surface, and refrigerate overnight.
The pastry cream for the lemon mousseline
Bring the milk to a boil with the zest of the two lemons. Whisk the yolks with the sugar and add the cornstarch. Pour the boiling milk little by little over the yolk-sugar-cornstarch mixture while whisking. Pour everything back into the saucepan and cook for one to two minutes at a boil.
Transfer the cream to a container, cover with plastic wrap pressed to the surface, and let cool slightly before placing it in the fridge.
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The Japanese matcha choux pastry sponge
First, bring the milk to a boil with the water, the butter cut into small pieces, the salt, the sugar, and the culinary matcha. At the first bubbles, once the butter is fully melted, remove from the heat and add the flour and cornstarch, mixing vigorously.
You get a dough called a panade. Transfer it to the stand mixer bowl (or a large bowl) and let it cool a little. Then gradually incorporate the beaten whole eggs as well as the neutral oil.
Meanwhile, whip the egg whites to stiff peaks, adding the sugar when they start to foam.
Very gently fold the two mixtures together (start by incorporating only 1/4 of the whites to loosen the panade) so the batter doesn't deflate, then pour the batter onto a 30×40 cm baking sheet lined with parchment paper. Spread it evenly using an offset spatula.
Bake the Japanese matcha choux pastry sponge for 8 minutes at 180°C. Remove it from the baking sheet as soon as it comes out of the oven and let it cool. Then flip it over to peel it off the parchment paper, then flip it again onto another clean sheet of parchment. Trim the edges of the sponge (only those on the 30 cm sides).
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 secondes — testé et validé par 3000+ buveurs.
Commencer le quizz
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 secondes — testé et validé par 3000+ buveurs.
Commencer le quizzLemon mousseline cream and assembling the lemon matcha rolled yule log
Work the already well-softened (soft) butter a little in the mixer, then add the lemon pastry cream and whisk at medium speed. Scrape down the bottom of the bowl several times to fully incorporate the butter. Let the cream whip for 5 minutes in the mixer at medium speed until it turns pale and looks light.
Now let's move on to rolling the log: Spread the lemon mousseline over the sponge and smooth it evenly using an offset spatula. Roll the sponge very gently, using the parchment paper to help you. Wrap the rolled log in plastic wrap, pressing lightly (keeping the parchment paper to protect the sponge), and place the log in the fridge for at least 4 hours.
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Finishing the lemon matcha rolled yule log
Remove the plastic wrap/parchment from the rolled log and dust it with premium matcha using a fine sieve. Trim the edges, then place the log on a serving platter.
Take the matcha ganache out of the fridge (it should be very cold) and whip it with a mixer until you get a whipped cream texture.
Put it in a piping bag fitted with a Saint-Honoré tip and pipe along the entire length of the lemon matcha rolled yule log. Then decorate with candied lemon strips and gold leaf.
Happy baking, and have a wonderful holiday season!
Check out our other matcha yule log recipes:
- Frozen organic matcha tea yule log with raspberry
- Mini frozen matcha tea yule logs with Okumidori and mango/passion fruit insert
- Matcha, raspberry and grapefruit Christmas yule log
- Christmas yule log with matcha tea and cherries
- Christmas yule log with matcha tea and raspberries
Olivia is passionate, she is 21 years old, and she loves music, drawing, and pastry.
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