Chef's recipe: exotic yule log

This yule log recipe, titled "Exotic Yule Log," was created and shared by Chef and trainer Dimitri Béchez ( his Instagram ), using the 1800ml rectangular entremets mold from Petit ; this mold measures 57cm long, 10.5cm wide, and 3cm high.

For a cake serving approximately 18 people

• 92g butter
• 92g sugar
• 92g starch
• 122g almond flour
• 1 lime zest
• 1g fleur de sel
  

Put the butter in a softened state.
Add the sugar, cornflour, almond flour, salt and zest.
Spread between two sheets of paper, cut out a rectangle 8cm x 56cm. Keep refrigerated at 4°C. Bake at 160°C.

• 45g icing sugar
• 40g almond flour
• 40g coconut powder
• 25g starch
• 125g egg whites
• 90g granulated sugar
  

Whisk the egg whites with a mixer, then gradually add the granulated sugar, whisking until stiff peaks form.
Weigh the powders together, then sift the cornflour and icing sugar.
Mix the powders and the whipped egg whites.
Arrange directly onto a baking sheet lengthwise.

• 190g diced pineapple
• 190g diced mango
• 60g banana puree
• 23g passion fruit puree
• 7g invert sugar
• 5g sugar
• 2g NH pectin
• 4g 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 an insert mold.
Freeze.

• 100g mango puree
• 10g sugar
• 2g NH pectin
• 14g gelatin mass
  

Mix the sugar and pectin, add them to the mango puree. Bring to a boil.
Reserve before assembly to create the template.

• 500g coconut milk
• 50g sugar
• 112g gelatin mass
• 500g whipped cream
  

Melt the bloomed gelatin with a little coconut milk.
Add the whipped cream, use directly.

Neutral glaze

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.

Using a stencil*, spread a little mango coulis on a guitar sheet, then place it at the bottom of the mold and freeze before assembly.
Fill the mold with coconut mousse to about halfway. Make sure to coat the sides of the mold well to avoid any air bubbles. Ensure the cream is evenly distributed.
Place the frozen insert rectangle upright without creating any air bubbles.
Pipe a little mousse, then place the rectangle of dacquoise and then the streusel on top, smooth the log if necessary and freeze.
Once the entremets is frozen, unmold it, then glaze it using neutral glaze heated to 45°C.
Decorate with a few dried edible leaf petals and pieces of gold leaf.

Enjoy your meal!

* The one used here comes from " La Chablonnerie Française "