Chef's recipe: Exotic freshness Yule log

This yule log recipe is titled "Exotic Freshness" and was created and shared by Chef instructor Dimitri BÉCHEZ (his Instagram), using the "Ovelia" yule log mold from PETIT.

With this mold, you can make a yule log to share for 6/8 people

Preparations

Reconstituted shortbread

• 89g softened butter
• 40g sugar
• 2g salt
• 12g egg yolks
• 96g flour
• 1 lime zest
• 72g brown sugar
• 65g soft butter
  

Mix the softened butter, sugar, salt, egg yolks, and flour, roll out between two sheets, and bake at 150°C in the oven.
Crush the shortbread, add the softened butter, cream with the brown sugar, and mix into the shortbread.
Spread between two sheets and cut out an 18cm disk.

Dacquoise biscuit

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

Whip the egg whites in a mixer, stiffen them with the granulated sugar.
Weigh the powders together then sift the starch and powdered sugar.
Mix the powders and the whipped egg whites.
Pipe directly onto a baking sheet in a long strip.

Exotic fruit compote

• 125g diced pineapple
• 90g diced mango
• 90g diced banana
• 3g sugar
• 1g NH pectin
• 2g lime juice
  

Sauté the diced pineapple for about 3 minutes, add the mangoes and bananas, sauté for 1 minute, set aside.
Add the sugar mixed with the pectin, bring to a boil.
Pour into an insert mold. Freeze.

Vanilla Bavarian cream

• 65g cream
• 135g whole milk
• 9g milk powder
• 75g sugar
• 20g egg yolks
• 35g gelatin mass
• 200g whipped cream
  

Boil the milk, cream, milk powder, and vanilla beans.
Whisk the egg yolks with the sugar.
Cook the custard. Add the hydrated gelatin.
Cool directly to 25°C.
Smooth the Bavarian cream and fold in the whipped cream.
Use immediately.

Mango glaze

Assembling the yule log

Pipe the mousse into the bottom of the "Ovelia" mold, then place the compote insert, pipe a little more mousse, then place the coconut biscuit, and finally the reconstituted shortbread; smooth if necessary and then freeze.
Glaze using the mango glaze heated to 38°C.
Dip the bottom of the yule logs in shredded coconut and then place on a cardboard base.

Decorate with an elegant piping slightly offset to one side, add edible leaves and flowers, passion fruit seeds, lime zest …