Tropical yule log

Used Cacao Barry products
Yule Logs

Tropical yule log

Level
level 2
Dosage
Recipe for 6 logs 25 x 5cm Silikomart mould: ref EAF01.
Used Cacao Barry products
Recipe components

Lime biscuit

IngredientsPreparation
  • 160g
    invert sugar
  • 640g
    eggs
  • 240g
    ground almonds
  • 270g
    caster sugar
  • 270g
    35% cream
  • 270g
    flour
  • 15g
    baking powder
  • 6g
    salt
  • 160g
    grape seed oil
  • 1
    lime zest

Combine together

Pour onto a 60 x 40 baking tray and bake at 170°C for 10 min.

After cooking cut out 24 x 4cm strips (60g) for the moulds.

Feuilletine™ praline

Add 30g of crisp on top of each strip of biscuit

Feuilletine™ praline ref: FNN-X23PFBO-656

Banana passion fruit jelly

IngredientsPreparation
  • 100g
    passion fruit puree
  • 100g
    banana puree
  • 10g
    water
  • 10g
    glucose

Heat

  • 30g
    caster sugar

Add

  • 6g
    NH pectin

With

Bring to the boil then pour 35g onto the biscuit covered with the crisp. Refrigerate.

Pour the rest into a rectangular frame for the garnish.

Zéphyr™ mango mousse

IngredientsPreparation
  • 525g
    mango puree
  • 35g
    lemon juice

Heat to 30°C

Pour over

  • 8g
    gelatin powder (200 Bloom)

Add

  • 48g
    cold water

Soften with

  • 120g
    egg white
  • 60g
    caster sugar
  • 40g
    invert sugar

Beat

Add to the first mixture at 30°C

  • 340g
    Whipped cream

Add

Put 200g of mousse into each mould.

Italian meringue

IngredientsPreparation
  • 1500g
    caster sugar
  • 270g
    water

Heat to 118°C

  • 450g
    egg white

Add to

Beat with a whisk.

Assembly

In a mould, pipe the Zéphyr™ mango white chocolate mousse, put in the banana and passion fruit jelly, then a rectangle of biscuit. Smooth with the mousse. Freeze. Turn out and pipe on 460g of Italian meringue. Scorch with the blowtorch. Decorate with a rectangle of jelly and silver dust.