Passion fruit Yule log with Andros Chef purees

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Passion fruit yule log Salvador

A creation of Loïc Béziat

Loïc is a world champion in the “Arts Sucrés.” He won the top prize in 2018, along with his colleague Marie Simon. With his twin brother Cédric, who is a baker, he runs Maison Béziat Frères in Cahors, a bakery they’ve just expanded.


15 yule logs

Almond biscuit

Eggs 116 g
Egg yolks 232 g
Flour 93 g
Almond powder 93 g
Butter 69 g
Egg whites 278 g
Caster sugar 278 g

Coconut crisp

Butter 230 g
Brown sugar 230 g
Flour 230 g
Grated coconut 230 g
Feuilletine 239 g
White chocolate 407 g
Hazelnut paste 379 g

Passion fruit cream

Passion fruit high fruit compote 1 077 g
Eggs 584 g
Egg yolks 661 g
Caster sugar 661 g
Cream powder 22 g
Gelatine powder 200 B 22 g
Water 108 g
Butter 615 g

Reconstituted milk

Milk powder 26% 32 g

Water 286 g

Vanilla mousse

Reconstitued milk 317 g
Gelatine powder 200 B 13 g
Water 63 g
White chocolate 590 g
Cream 35 % fat 635 g
Papua New Guinea vanilla pod 2 g

Neutral glaze

Water 206 g
Caster sugar 413 g
Glucose syrup 413 g
Sweetened condensed milk 275 g
Gelatine powder 200 B 28 g
Water 165 g

Passion fruit yule log

Passion high fruit compote

Our high passion fruit contains seeds they are lightly cooked for an almost homemade compote finish. Made from 80% purple passion fruit, they are received fresh at full maturity in Andros plant in south Vietnam. A high fruit compote delicately sweetened for accompaniment for any dessert. Packed in 1kg flexible bag.

Discover our products range High fruit compote

Preparation steps

  1. Almond biscuit

    Whisk the egg whites and the sugar. Add the eggs and the yolks, then the sifted flour and ground almonds. Finish with the hot melted butter. Weight of one 40 x 60 cm sheet = 1000 g. Bake at 160°C for 15 minutes.

  2. Coconut crisp

    Roast the coconut powder. Make a crumble with the butter, brown sugar, coconut and flour. Bake for 20 minutes at 160°C. While hot, mix with the white chocolate and hazelnut paste. Grease, add the feuilletine, mix, spread.

  3. Passion fruit cream

    Cook the compote, eggs, sugar, yolks and cream powder like for a pastry cream. While hot, add the gelatine and the fresh butter. Blend, pour.

  4. Reconstituted milk

    Mix the water and milk powder.

  5. Vanilla mousse

    Heat the milk to around 70°C with the vanilla pod. Pour over the gelatine mass, white chocolate. Add the cream foam at 26-29°C.

  6. Neutral glaze

    Boil the water, sugar and glucose and pour onto the gelatine mass, condensed milk. Blend. Use at 25/30°C.

  7. Assembly

    Cut inserts measuring 6x20 in each 40 x 60 frame of almond biscuit, coconut crisp and passion fruit cream. Cover with 270 g of vanilla mousse then glaze.

Processus :

Coconut crisp 1 750 g
Almond biscuit 1 100 g
Passion fruit cream 3 750 g
Vanilla mousse 1 620 g
Neutral glaze 1 500 g

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