Chocolate exotic yule log

passion fruit

Purée fruits de passion surgelés bac 1 kg

Ingredients

Praline crispy

85 g Hazelnut praline 60/40
85 g Piedmont hazelnut praline paste
45 g Milk chocolate
85 g Crumbled crêpes dentelles
15 g Extra-fine butter
15 g Chopped roasted hazelnuts

Moist chocolate biscuit

125 g Whole eggs
35 g Honey
60 g Caster sugar
35 g Almond powder
60 g Hard wheat white flour
10 g Unsweetened and non-fat cocoa powder
4 g Yeast
60 g Liquid cream 35% fat
40 g Butter
50 g 65% cocoa chocolate

Creamy exotic cream

80 g Mango puree
40 g Passionfruit puree
100 g Sugar
100 g Butter
120 g Whole eggs
120 g Egg yolks
1 Gelatine sheet

Milk chocolate mousse

65 g Full-fat milk
200 g 40% cocoa chocolate
250 g Liquid cream (35% fat)

Creamy milk chocolate cream

50 g Milk
100 g Liquid cream
90 g Milk chocolate
1 g Gelatine

Exotic confit

150 g Mango puree
100 g Passionfruit puree
35 g Caster sugar
7,5 g Pectin NH

Sweetened passion fruit puree

Thanks to our fruit sourcing expertise and close relationships with growing regions, we select passion fruits with a particularly balanced flavour profile. Made from a blend of yellow and purple passion fruits, this sweetened puree combines aromatic intensity, freshness and complexity with a perfectly controlled acidity. Its exotic flavour and vibrant aromatic profile make it an essential ingredient for sorbets, desserts, mousses, beverages and pairings with chocolate, tropical fruits and dairy-based creations.

Discover our Sweetened puree 90% product range

Preparation steps

1. Praline crispy

Cook the butter with milk chocolate at 45°C in a bain-marie until it’s completely melted. Mix hazelnut praline, hazelnut paste and the mix butter/chocolate. Add the crumbled crêpes dentelles and chopped roasted hazelnuts. Spread a regular layer on a square frame, allow to set in the refrigerator then cut out a 9×25 cm stripe.

2. Moist chocolate biscuit

Mix eggs, honey and sugar together. Gradually add almond powder, flour, cocoa powder and yeast. Add liquid cream. Add the melted chocolate/butter. Fill in a square mould and bake at 160°C for 20 minutes. Cut out a 5×23 cm stripe.

3. Creamy exotic cream

Mix purees, sugar, eggs and yolks together. Cook while stirring. Add the diced butter then soaked gelatine. Pour in a mould and place the chocolate biscuit stripe on top. Freeze.

4. Milk chocolate mousse

Melt the chocolate and whip with warm milk. Whip the cream until it begins to thicken up. Add the whipped cream in the chocolate/milk mix when it has reached 45/55°C.

5. Creamy milk chocolate cream

Warm milk and add the soaked gelatine. Melt milk chocolate and fold in the milk/gelatine by thirds, emulsify. Add the cooled liquid cream, mix and allow crystallise in the refrigerator for few hours. Pipe on the silicone mat (in this recipe using a striped one) mind to fill only one in two of the stripes.

6. Exotic confit

Warm the purees to 40°C. Intimately mix sugar with pectin NH. Pour the mix in rain over the fruit purees. Bring to a boil, pour on empty stripes and freeze.

7. Assembly

Place the silicone mat filled with creamy chocolate and exotic confit stripes in the bottom of a yule log mould. Fill with a layer of chocolate mousse, add the creamy exotic/chocolate biscuit insert and cover with an other layer of chocolate mousse, smooth the top. Freeze then unmould with careful precaution by removing the silicone mat to avoid damaging the stripes. Glaze the buche with a neutral glaze and place over a stripe of crispy praline.

A creation by

Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

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