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I'm so happy to share this gorgeous Mango Passion Vanilla Yule Log with you, a creation I tweaked from the amazing Jonathan Mougel's work. In my world as a baking lover, it's truly stolen my heart and takes our taste buds to sunny places. It brings a touch of exotic flair to our holiday tables.
A treat that whisks you away
For this log, I wanted to make something that wows all your senses. The vanilla mousse feels like silk on your tongue, while the almond crunch adds that irresistible snap. My favorite hidden gem? The mango-passion fruit center that bursts in your mouth like a tropical sun ray. It's the perfect sweet ending to any holiday meal.
My shopping list gems
- Almond sponge: 2 farm eggs, 65 g fine sugar, 65 g of my go-to flour, 25 g freshly ground almond powder.
- Crunchy layer: 68 g homemade praline if you can, 10 g quality white chocolate, one beautiful vanilla pod, 40 g crispy crepes, my favorite sea salt, 20 g toasted almonds.
- Mango-passion center: 75 g ripe mango pulp, 200 g fresh pineapple, a tiny bit of fresh ginger, 26 g brown sugar, one organic lime, my trusted gelling agents.
- Vanilla mousse: 170 g whole milk, real vanilla, 50 g farm egg yolks, 30 g sugar, gelatin, my favorite white chocolate, 240 g fresh cream.
- Tropical glaze: Fragrant fruit pulps, my glucose, sugar, gelling agents and neutral glaze for shine.
Steps from my personal notebook
- The gentle sponge cake
- I whip my eggs with sugar over a water bath until they're nice and fluffy. I fold in my flour and almonds with care, then bake at 175°C for just 8 minutes.
- My tasty crunchy layer
- I melt my white chocolate slowly, add my vanilla and praline. A quick mix for the crispy crepes and almonds, then into the fridge it goes.
- The wow-factor center
- I simmer my fruits lovingly, add my gelling agents and pour into my special mold. Off to the freezer for a waiting game.
- The cloud-like vanilla mousse
- I carefully make my vanilla custard, blend in my white chocolate and fold in my whipped cream for an airy texture.
- My shiny glaze
- I prep my glaze the day before, with my fragrant fruits and my little temperature tricks for a mirror finish.
Putting it all together
This is my favorite part. I carefully line my mold, pour in my vanilla mousse gently, slide in my frozen center and finish with my crunchy base. After waiting six hours in the freezer, the magical glazing moment arrives. I let my creativity run wild for the final touches.
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My little tricks
I always pick really ripe fruits for maximum flavor. My glaze tip? I test it on a corner of the counter before diving in. And most importantly, I never rush the freezing steps – that's how you get a perfectly clean-cut log.
Serving time
In my living room, I love serving this log with a drizzle of homemade passion fruit sauce. A small scoop of mango sorbet works wonders alongside it. And for those who want more, I always suggest a chilled glass of Sauternes or a cup of white tea with floral notes. Holiday magic at its best.
Frequently Asked Questions
- → Can you prepare this dessert in advance?
- Yes, it can be prepped ahead and kept in the freezer for up to 2 weeks. Take it out 30 minutes before serving to get the best texture.
- → What's the secret to a smooth glaze?
- The glaze needs to be exactly 30°C. The dessert should be fully frozen, and pour the glaze all at once to make it even.
- → Can frozen fruits replace fresh ones?
- Yes, frozen fruits work for the filling. Just make sure to drain them properly to avoid extra water that might change the texture.
- → How do you store it?
- Keep it in the freezer for 2 weeks. Once thawed, store in the fridge for up to 2 days. Do not refreeze.
- → What if I don't have a special mold?
- While a specific mold is ideal, you can use a loaf pan lined with plastic wrap instead. The look might not be as polished, though.