Exotic yule log mango & passion fruit
A creation of 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.
Ingredients
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 crunch
68 g Traditional flour
1 g Baking powder
30 g Brown sugar
1 g Fine salt
36 g Blanched almond powder
56 g Butter
17 g Liquid egg yolks
Mango & Passion Fruit Compote
14 g Brown sugar
5 g Pectin NH
9 g Potato starch
16 g Water
9 g Yuzu purée
Muscovado Sugar Rolled Sponge
57 g Liquid egg yolks
156 g Liquid whole eggs
10 g Invert sugar
72 g Granulated sugar (1st batch)
72 g Muscovado sugar (1st batch)
1 pod Madagascar vanilla
85 g Liquid egg whites
25 g Granulated sugar (2nd batch)
25 g Muscovado sugar (2nd batch)
71 g Traditional flour
21 g Cornstarch
Vanilla Bavarian Cream
282 g Whole milk
68 g Granulated sugar
88 g Liquid egg yolks
1.5 pods Madagascar vanilla
40 g Gelatin mass (6/1)
292 g Heavy cream 35% UHT
Gelatin Mass
93 g Water
15 g Fish gelatin powder
Glaçage mangue & passion
38 g Water
68 g Gelatin mass (6/1)
169 g Granulated sugar
17 g Glucose 40DE
Sweetened mango puree
Andros Chef mango puree is perfect thanks to its 100% Alphonso variety bright colour, strong taste and an amazing thick and creamy texture. Mango puree is very popular with chefs for all their desserts or even in cooking and beverages. It goes particularly well with other exotic fruits such as passion fruit or even with ginger, caramel or white chocolate. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Almond & Praline Crunch
Melt chocolate, mix with warm shortbread and other ingredients. Spread and freeze.
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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.
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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 yuzu puree. Cool quickly.
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Muscovado Rolled Sponge
Whip yolks, eggs, invert sugar, vanilla, first sugar batch. Whip whites with remaining sugars. Combine, fold in flour + cocoa. Spread 40x60 cm at 600 g. Bake at 200°C for 6 min. Cover immediately after baking.
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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.
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Gelatin Mass
Hydrate powder in cold water, whisk. Melt in bain-marie. Pour in sheet, cut cubes.
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Mango & Passion Fruit Glaze
Heat purees with sugar + glucose. Add gelatin mass when dissolved. Use at 30°C. Store refrigerated.
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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.
Processus :
Ingredients & Components
410 g Almond & Praline Crunch
500 g Mango & Passion Fruit Compote
600 g Muscovado Sugar Rolled Sponge
750 g Vanilla Bavarian Cream
500 g Mango & Passion Fruit Glaze
0.3 pcs Mango
0.1 pcs Passion Fruit
3 g Pink Cornflower Petals
