The Creations

Yule logs

Descriptive diagram

Exotic Christmas log

Choux pastry biscuit

Whole milk
Butter
Flour
Egg yolks
Eggs
Egg whites
Sugar

140g
100g
140g
170g
100g
250g
120g

Bring the milk and butter to the boil. Outside of the pan, add the flour, egg yolks and eggs. Incorporate the egg whites beaten with the sugar. Bake for 12 minutes at 160°C.

coconut crunch (part 1)

Flour 90g
Powdered almonds 42g
Sugar
Baking powder
Butter
Salt
Egg yolks

90g
42g
42g
2,4g
780g
2g
24g

Combine the ingredients and bake the mixture at 150°C, stirring occasionally. Once the dough has cooled down after baking, break it into small pieces.

coconut crunch (part 2)

White chocolate
Hazelnut praline
Puffed rice
Cornflakes
Crystallized coconut

244g
14g
36g
36g
300g

Melt the white chocolate then mix the dough pieces from Part 1 with the ingredients from Part 2. Use the mixer’s flat beater in order to break up the large dough pieces. Keep in a vacuum bag.

Exotic caramel

Sugar
Glucose powder
Cream
Glucose syrup
PONTHIER passion fruit puree
PONTHIER mango puree
Dry butter

170g
45g
60g
40g
100g
100g
90g

Mix the sugar, glucose powder, cream and glucose syrup together. Cook at 121°C, deglaze with the PONTHIER fruit purees and bring up to 104°C. Once the mixture cools down to 50°C, add the dry butter and blend.

Coconut panna cotta

PONTHIER coconut puree
White chocolate
Gelatine
Cream

300g
250g
9g
400g

Bring the cream to the boil and pour over the white chocolate, softened gelatine and PONTHIER coconut puree. Mix well.

Mango and passion fruit mousse

PONTHIER mango puree
PONTHIER passion fruit puree
Gelatine
Egg whites
Sugar
Whipped cream

220g
215g
12g
40g
80g
260g

Heat up the PONTHIER fruit purees, then add the gelatine. Make an Italian meringue using the egg whites and sugar, allow to cool and fold in the whipped cream. Gently fold in the PONTHIER fruit purees.

Assembly

Place the choux pastry biscuit on a tea towel. Use a spatula to spread the exotic caramel over the whole surface of the biscuit. Next, add the mango and passion fruit mousse then use a tea towel to roll up the biscuit into a log shape. Cover the log in the coconut panna cotta and place in the fridge for around 1 hour. Roll out the coconut crunch between two sheets of baking paper, then cut out a rectangle of the desired size and place the log on top. Decorate the log with pieces of coconut crunch and meringue, spray the whole thing white, then decorate with diced fresh mango.