Exotic Christmas Yule Log with Passion Fruit, Mango and Lychee

Ingredients

• 10 g Pectin (apectine) (Mixed with sugar before cooking)
• 200 g Granulated sugar
• 300 g Passion fruit purée (Fresh or canned, without pulp)
• 15 ml Lemon juice (1 tablespoon)
• 1 Black vanilla bean (Scraped, then split pod added to mixture)
• 150 g Fresh mango (Cut into small dice for the insert)
• 4 Gelatin sheets (Rehydrated 10 min in cold water)
• 250 g Mango purée (Used for the cream)
• 30 g Unsalted butter (Cut into small dice, added hot)
• 4 Egg yolks
• 80 g Sugar (for custard)
• 4 Egg whites
• 80 g Powdered sugar
• 30 g All-purpose flour
• 30 g Almond powder
• 70 g Grated coconut (50 g for the dacquoise, 20 g for the topping)
• 100 g Ladyfinger biscuits (type “Léa”) (Hand crumbled)
• 150 g Pastry white chocolate (Melted gently)
• 200 g Canned lychees, drained (To obtain ~160 g purée)
• 250 ml Whole milk
• 200 ml Whole liquid cream (35% fat) (Very cold)
• 50 g Sugar (for the mousse)
• 1 bottle Cocoa butter spray (For finishing)

Instructions

1. Prepare the sugar‑pectin mixture

   Mix the pectin with the granulated sugar in a bowl until a homogeneous mixture is obtained. Set aside.

   Time: PT5M

2. Cook the passion fruit jelly

   Pour the passion fruit purée into a saucepan, add lemon juice, the seeds and the split vanilla bean. Heat over medium heat until 60 °C.

   Time: PT5M

   Temperature: 60°C

3. Incorporate the sugar‑pectin

   When the temperature reaches 60 °C, add the sugar‑pectin mixture in a stream while whisking continuously. Bring to a boil.

   Time: PT6M

   Temperature: 100°C

4. Add the mango dice

   Remove the saucepan from the heat, discard the vanilla bean, fold in the mango dice, then return to the heat and bring to a boil for 1 minute.

   Time: PT1M

   Temperature: 100°C

5. Form the first insert

   Pour the jelly into the silicone yule log mold, leaving about 2.5 cm space at the top. Let cool for 5 minutes then place in the freezer for 1 hour.

   Time: PT5M

6. Rehydrate the gelatin (first time)

   Soak the gelatin sheets in a bowl of cold water for 10 minutes.

   Time: PT10M

7. Prepare the mango cream

   Bring the mango purée to a boil in a saucepan.

   Time: PT5M

   Temperature: 100°C

8. Temper the egg yolks

   In a bowl, whisk the egg yolks with the sugar until the mixture lightens.

   Time: PT5M

9. Temper the mango custard

   Pour the hot mango purée over the yolk‑sugar mixture in a thin stream while whisking. Return everything to the saucepan and cook over medium‑low heat until 83‑85 °C.

   Time: PT5M

   Temperature: 83-85°C

10. Finish the cream

    Remove from heat, add the diced butter and the squeezed gelatin. Mix until fully dissolved. Let cool slightly.

    Time: PT2M

11. Assemble the second insert

    Pour the mango cream over the already set passion fruit jelly, up to the edge of the mold. Place back in the freezer for at least 6 hours (or overnight).

    Time: PT5M

12. Prepare the coconut dacquoise

    Whip the egg whites to stiff peaks, gradually add the powdered sugar. Sift the flour, the additional powdered sugar, the almond powder and the grated coconut, fold them gently with a spatula.

    Time: PT15M

13. Bake the dacquoise

    Spread the batter on a sheet lined with parchment paper, bake in a fan oven at 170 °C for 15‑16 minutes.

    Time: PT16M

    Temperature: 170°C

14. Finish the dacquoise

    Let cool completely on the sheet, then cut a rectangle slightly smaller than the yule log mold (about 5 mm on each side). Set aside.

    Time: PT5M

15. Prepare the white chocolate coconut crisp

    Crumble the ladyfinger biscuits, add the grated coconut and mix. Melt the white chocolate in the microwave in 30‑second intervals, stirring. Incorporate the melted chocolate into the crumbs until a homogeneous mixture is obtained.

    Time: PT9M

16. Apply the crisp

    Spread the crisp over the cut dacquoise using a spoon, smooth the surface with a spatula. Refrigerate until set (about 30 min).

    Time: PT5M

17. Prepare the lychee mousse

    Blend the drained lychees, pass through a sieve to obtain a smooth purée (≈160 g). Set aside.

    Time: PT5M

18. Rehydrate the gelatin (for the mousse)

    Soak the gelatin sheets in cold water for 10 minutes.

    Time: PT10M

19. Milk custard

    Bring the whole milk to a boil. Meanwhile, whisk the egg yolks with the sugar. Pour the hot milk over the mixture in a thin stream, whisk, then return everything to the saucepan and cook over medium‑low heat until 83‑85 °C.

    Time: PT5M

    Temperature: 83-85°C

20. Finish the mousse base

    Remove from heat, add the squeezed gelatin, then fold in the lychee purée. Let cool to room temperature.

    Time: PT5M

21. Whip the cream

    In a very cold bowl, whisk the whole liquid cream until a firm yet supple consistency is achieved.

    Time: PT5M

22. Incorporate the lychee mousse base

    Add the custard‑lychee mixture to the whipped cream in several portions, gently folding with a spatula until a light and homogeneous mousse is obtained.

    Time: PT5M

23. First layer of mousse in the mold

    Pour half of the lychee mousse into the silicone yule log mold, smooth, then place in the freezer for 10 minutes to set the edges.

    Time: PT5M

24. Final assembly of the yule log

    Carefully unmold the insert (jelly + cream) and place it in the center of the mold. Cover with the remaining mousse, smooth the top. Place the dacquoise covered with crisp on the mousse, press lightly and smooth the sides.

    Time: PT10M

25. Final freezing

    Place the assembled yule log in the freezer for at least one night (or 12 hours). It can be kept up to 2 weeks.

    Time: PT12H

26. Thawing and finishing

    Remove the yule log from the freezer, let it thaw gently in the refrigerator for 6 hours. Spray the white cocoa butter velvet spray from 20 cm distance, then add a light orange spray for the gradient.

    Time: PT6H

27. Decoration

    Arrange passion fruit wedges, cut mango stars, sprinkle grated coconut and place a small white chocolate tree on top.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pectin (apectine): Fruit pectin
• Instead of Granulated sugar: Cane sugar
• Instead of Passion fruit purée: Passion fruit concentrate
• Instead of Lemon juice: Diluted apple cider vinegar
• Instead of Black vanilla bean: Vanilla extract
• Instead of Fresh mango: Papaya
• Instead of Gelatin sheets: Powdered gelatin (1 g)
• Instead of Mango purée: Peach purée
• Instead of Unsalted butter: Margarine
• Instead of All-purpose flour: Rice flour (gluten‑free)
• Instead of Almond powder: Almond flour
• Instead of Grated coconut: Coconut flakes
• Instead of Ladyfinger biscuits (type “Léa”): Sponge fingers
• Instead of Pastry white chocolate: White couverture chocolate
• Instead of Canned lychees, drained: Fresh lychees
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Whole liquid cream (35% fat): Heavy cream
• Instead of Cocoa butter spray: Melted cocoa butter brushed

Equipment Needed

• Medium saucepan
• Mixing bowl
• Whisk
• Electric mixer (hand mixer)
• Cooking thermometer
• Silicone yule log mold
• Baking sheet
• Parchment paper
• Microwave
• Sieve
• Silicone spatula
• Blender or stand mixer
• Cooling rack (optional)
• Cocoa butter spray (optional)

Critical Steps — Do Not Skip

• Bring the jelly to a boil without letting the sugar caramelize
• Precisely reach 83‑85 °C during the custards
• Properly rehydrate the gelatin
• Allow each layer to set in the freezer before adding the next
• Check the mousse consistency before final assembly

Chef Tips from the Video

• Chill the bowl and whisk in the freezer before whipping the cream for better stability.
• Use a probe thermometer for precise control of 83‑85 °C.
• For a glossier finish, apply a thin layer of cocoa butter spray just before serving.

Troubleshooting

Storage

Refrigerator: Store the sliced yule log in an airtight container for 3 to 4 days.

Freezer: Can be kept in the freezer for up to 2 weeks, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the insert (jelly + cream) the day before and keep it frozen.
• The lychee mousse can be made 2 days ahead and kept frozen.
• Bake the dacquoise and the crisp ahead of time, store them separately in the refrigerator.