Exotic yule log

mango & passion fruit

Ingredients

Almond & Praline Crunch

Shortbread for almond & vanilla crunch 284 g
White chocolate 33% 83 g
Hazelnut praline 66% 66 g
Fleur de sel 2 g

Almond & Praline Crunch

209.3 g Shortbread for almond & vanilla crunch

83 g White chocolate 33%

41 g Hazelnut praline 66%

75 g Gold flakes

2 g Fleur de sel

Shortbread for almond & vanilla crunch

Traditional flour 92 g
Baking powder 1 g
Brown sugar 41 g
Fine salt 1 g
4 Blanched almond powder 9 g
Butter 76 g
Liquid egg yolks 23 g

Mango & Passion Fruit Compote

Mango puree 47 g
Banana puree 94 g
Passion fruit puree 47 g
Brown sugar 14 g
Pectin NH 5 g
Potato starch 9 g
Water 16 g
Mango compote 283 g
Bergamot puree 9 g

Muscovado Sugar Rolled Sponge

Liquid egg yolks 57 g
Liquid whole eggs 156 g
Invert sugar 10 g
Granulated sugar (1st batch) 72 g
Muscovado sugar (1st batch) 72 g
Madagascar vanilla 1 pod
Liquid egg whites 85 g
Granulated sugar (2nd batch) 25 g
Muscovado sugar (2nd batch) 25 g
Traditional flour 71 g
Cornstarch 21 g

Vanilla Bavarian Cream

Whole milk 282 g
Granulated sugar 68 g
Liquid egg yolks 88 g
Madagascar vanilla 1.5 pods
Gelatin mass (6/1) 40 g
Heavy cream 35% UHT 292 g

Gelatin Mass

93 g Water

15 g Fish gelatin powder

Mango & Passion Fruit Glaze

Mango puree 85 g
Passion fruit puree 144 g
Water 38 g
Gelatin mass (6/1) 68 g
Granulated sugar 169 g
Glucose 40DE 17 g

Sweetened mango puree

Thanks to our fruit sourcing expertise and trusted grower network, we enjoy privileged access to Alphonso mangoes, an iconic variety renowned for its rich aromatic profile. Harvested at optimum ripeness, the fruit is transformed into a sweetened puree featuring a vibrant colour, a thick, almost creamy texture, and the intense flavour of ripe mango. Highly appreciated by professionals, it brings indulgence and roundness to desserts, beverages and culinary creations, pairing beautifully with passion fruit, ginger, caramel and white chocolate.

Discover our Sweetened puree 90% product range

Preparation steps

1. Almond & Praline Crunch

Melt chocolate, mix with warm shortbread and other ingredients. Spread and freeze.

2. Shortbread

Rub dry ingredients with cold butter cubes. Add yolks when sandy texture. Roll to 2 mm and bake at 160°C for 25 min.

3. Mango & Passion Fruit Compote

Heat purees to 40°C, add sugar + pectin, cook to 85°C for 2 min. Add starch slurry. Off heat, add compote and bergamot puree. Cool quickly.

4. Muscovado Rolled Sponge

Whip yolks, eggs, invert sugar, vanilla, first sugar batch. Whip whites with remaining sugars. Combine, fold in flour + cocoa. Spread 40×60 cm at 600 g. Bake at 200°C for 6 min. Cover immediately after baking.

5. Vanilla Bavarian Cream

Infuse vanilla in hot milk 15 min. Strain, adjust weight. Whisk yolks + sugar, cook custard to 82°C, add gelatin, blend, cool. Fold in whipped cream. Mold and freeze.

6. Gelatin Mass

Hydrate powder in cold water, whisk. Melt in bain-marie. Pour in sheet, cut cubes.

7. Mango & Passion Fruit Glaze

Heat purees with sugar + glucose. Add gelatin mass when dissolved. Use at 30°C. Store refrigerated.

8. Assembly

Spread the almond-praline crunch to size 8 x 53 cm. Trim the sponge edges and spread the mango-passion compote to the edges. Roll carefully, rounding the start for a perfect cut. Wrap tightly with parchment paper and a rack. Store in mold to keep shape and freeze. Prepare the vanilla Bavarian cream, fill the mold, smoothing to avoid air bubbles. Insert the rolled sponge (seam up), smooth with cream, and seal with crunch. Freeze. Unmold and glaze with mango-passion glaze at 30°C. Cut to desired size and decorate with fresh mango slices (lightly glazed), passion fruit seeds, and cornflower petals.

Process:

Almond & Praline Crunch 410 g
Mango & Passion fruit compote 500 g
Muscovado Rolled Sponge 1 (60x40 cm)
Vanilla Bavarian Cream 750 g
Mango & Passion Fruit Glaze 500 g
Mango 0.3 pce/s
Passion fruit 0.1 pce/s
Pink cornflower 3 g

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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