Chef's Recipe: Exotic Fruit Yule Log
This yule log recipe entitled "Exotic Freshness" was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using the Linéa blue yule log mold from PETIT .
ℹ️ The assembly is done upside down in the plastic mold: first pour the upper part of the log and finish with what will be the base once unmolded, here the coconut biscuit.
For a yule log serving approximately 6 people
Preparations
Moist coconut cake
- 105g sugar
- 132g coconut powder
- 82g T55 flour
- 5g baking powder
- 125g milk
- 125g eggs
- 105g invert sugar
- 102g butter
Sift the powders and mix them together.
Add the milk and eggs, mix without overworking.
Add the melted butter at 45°C and the invert sugar.
Mix without emulsifying.
Pour onto a baking sheet and bake at 165°C
Add the milk and eggs, mix without overworking.
Add the melted butter at 45°C and the invert sugar.
Mix without emulsifying.
Pour onto a baking sheet and bake at 165°C
Crispy praline
- 60g Jivara 40%
- 10g cocoa butter
- 150g coconut praline 50%
- 50g glittery feuillantine
Melt the chocolate coating and cocoa butter
Add the praline, mix, then finish with the hazelnuts and the feuilletine flakes.
Spread over the cooled biscuit and then refrigerate.
Add the praline, mix, then finish with the hazelnuts and the feuilletine flakes.
Spread over the cooled biscuit and then refrigerate.
Pan-fried exotic fruits
- 125g diced pineapple
- 125g diced mango
- 40g banana puree
- 15g passion fruit puree
- 5g invert sugar
- 3g sugar
- 1g NH pectin
- 2g lime
Sauté the diced pineapple for about 3 minutes, add the mangoes, sauté for 1 minute, set aside.
Heat the fruit purees with the invert sugar.
Add the sugar mixed with the pectin, bring to a boil.
Add the sautéed fruit. Pour into the bottom of the frame.
Freeze.
Heat the fruit purees with the invert sugar.
Add the sugar mixed with the pectin, bring to a boil.
Add the sautéed fruit. Pour into the bottom of the frame.
Freeze.
Combawa Bavarian cream
- 135g whole milk
- 65g cream
- 9g milk powder
- 1 kaffir lime zest
- 75g sugar
- 20g yolks
- 35g gelatin mass
- 200g whipped cream
Boil the milk, cream, milk powder and zest.
Whisk the egg yolks with the sugar until pale.
Cook the cream. Add the softened gelatin.
Cool directly to 25°C.
Smooth the Bavarian cream and fold in the whipped cream.
Use directly
Whisk the egg yolks with the sugar until pale.
Cook the cream. Add the softened gelatin.
Cool directly to 25°C.
Smooth the Bavarian cream and fold in the whipped cream.
Use directly
Neutral glaze
- 150g water
- 225g sugar
- 5g NH pectin
- 87g glucose
- 60g gelatin mass
Bring the water and most of the sugar to a boil, keeping some to mix with the pectin.
Add the sugar/pectin mixture and bring to a boil for 2 minutes. Add the glucose and gelatin.
Refrigerate before use.
Add the sugar/pectin mixture and bring to a boil for 2 minutes. Add the glucose and gelatin.
Refrigerate before use.
Assembling the log
Pour the exotic stir-fry mixture into the bottom of the mold and freeze.
Pipe the combava mousse onto the frozen pancake, then place the coconut biscuit on top, on which the crispy layer has been previously spread, smooth if necessary, then freeze.
Pipe the combava mousse onto the frozen pancake, then place the coconut biscuit on top, on which the crispy layer has been previously spread, smooth if necessary, then freeze.
Remove from the mold by pouring lukewarm water into the mold reinforcements.
Demonstration of the demolding process in video here →
Glaze using neutral icing heated to 45°C.
Decorate as desired with an elegant poaching technique, coconut shavings and edible flowers.
Enjoy!
