Exotic yule log

mango & passion fruit

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

47 g Mango purée

94 g Banana purée

47 g Passion fruit purée

14 g Brown sugar

5 g Pectin NH

9 g Potato starch

16 g Water

283 g Mango compote

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

85 g Mango purée

144 g Passion fruit purée

38 g Water

68 g Gelatin mass (6/1)

169 g Granulated sugar

17 g Glucose 40DE

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 yuzu 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:

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

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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