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Ponthier - Chocolate and Alphonso Mango Christmas log
Descriptive diagram
Ponthier - Chocolate and Alphonso Mango Christmas log

Chocolate and Alphonso Mango Christmas log

Chocolate biscuit
70% almond paste
Icing sugar
Egg yolks
Eggs
Flour T55
Cocoa powder
Butter
Egg whites
Caster sugar
240g
90g
150g
80g
80g
80g
80g
225g
90g
Mix the almond paste with the icing sugar, add the egg yolks and eggs. Whisk together the mixture and add the sieved flour and cocoa powder, the warm melted butter and the egg whites, beaten together with the caster sugar. Roll out in a baking ring and bake in a preheated oven at 160°C.
Vanilla mousse
Cream
Vanilla pod
Sugar
Gelatine
Whipped cream
175g
1
175g
14g
875g
Heat up the 175g of cream to around 50°C with the vanilla and sugar. Once the mixture is hot, add the gelatine, which has already softened in cold water, then the whipped cream.
mango jelly
PONTHIER mango puree
Gelatine
1000g
14g
Heat up half of the PONTHIER mango puree and incorporate the gelatine, which has already softened in cold water. Mix well and homogenise. Incorporate everything into the second half of the mango puree and mix well again.
Milk chocolate mousse
Milk
Cream
Egg yolks
Sugar
Gelatine
Arriba 50% milk chocolate
Whipped cream
90g
90g
30g
30g
4.5g
500g
700g
Bring the milk and cream to the boil, pour onto the egg yolks beaten with the sugar, strain the mixture and pour over the Arriba milk chocolate and the gelatine, which has already softened in cold water. Blend together and cool the mixture down to 35°C, then stir it into the whipped cream.
Assembly
To assemble, place the chocolate biscuit inside a stainless steel baking ring on a plate lined with baking paper. Next, pour a 1cm-thick layer of vanilla mousse on top. Place in the freezer for 1 hour. Then pour a 1cm-thick layer of mango jelly on top of the vanilla mousse. Leave to set in the freezer for 1 hour. Prepare the milk chocolate mousse, and pour it in until it reaches the top of the stainless steel baking ring. Place in the freezer for 2 hours. Remove the baking ring, then cut a triangle of the desired size and place it on a cake rack. Coat the triangle in a dark chocolate glazing, decorate with dark chocolate decorations and chocolate balls sprayed yellow.
Ponthier