Mango Mini Yule Logs

To make these Mango Mini Christmas Yule Logs, start by preparing all the ingredients for the mango insert.

Mango insert: Peel a ripe mango.

Using a mandolin, slice the mango into 3 to 4mm thick slices.

Cut the mango slices into sticks...

... and the sticks into small cubes, like this.

Place the mango cubes in a saucepan and add the mango puree and inverted sugar. The latter is optional.

Add the powdered sugar and pectin NH for glazing, previously mixed together, to avoid lumps. They should be incorporated into the warm mixture while stirring with a whisk.

Bring it all to a boil and maintain it for at least 1 minute to activate the properties of the pectin.

At the end of cooking, add the citric acid, which will bring acidity to the preparation, and mix again.

Pour this mango preparation into a piping bag...

... and fill two silicone insert moulds while making sure to unclip the bottom of the insert so that the mixture can flow. There must be an air vent at the end of the tube; otherwise, you will have trouble moving the mixture inside. Once the moulds are completely filled, close them...

... and place them upright in a measuring glass.

The cavities should be filled to the brim. Place in the freezer.

For the passionfruit crémeux: Organise the necessary ingredients. Mix the powdered gelatine with the hydration water (tap water or mineral water) and let it hydrate for 15 minutes.

Heat the passion fruit purée in a saucepan.

Pour the egg yolks and whole eggs into a pastry bowl...

... and add the castor sugar.

Whisk the egg yolks and sugar together.

When the fruit purée starts boiling...

... pour it over the egg and sugar mixture while stirring with a whisk.

Transfer this mixture to the cooking saucepan of the passion fruit puree...

... and cook as if making a custard, without exceeding 82°C to avoid curdling the eggs.

Once the mixture is cooked, add the hydrated gelatine mass and mix vigorously to incorporate it well.

Strain through a sieve...

... to obtain this.

Blend it all with a Bamix hand blender, incorporating the softened butter. Set aside.

For the coconut Dacquoise: Organise all the necessary ingredients.

Pour the egg whites in the stand mixer bowl...

... and begin to whip them with the whisk attachment.

When the egg whites become frothy, add the caster sugar in two or three parts.

Continue mixing with the mixer to tighten the egg whites with the sugar.

In the meantime, sift the almond powder into a sieve, over a mixing bowl.

Sift the icing sugar as well.

Add the desiccated coconut.

Pour this mixture of powders in two or three parts over the beaten egg whites...

... and fold it in with a rubber spatula.

You'll achieve this result.

Grease the smooth silicone mat using an oil spray.

Pour the coconut Dacquoise mixture onto the mat...

... and smooth the surface with a cranked spatula, making sure to spread the mixture into the corners...

... to achieve this result.

Bake in a fan-assisted oven preheated to 180°C between 10 to 12 minutes. This baking time may vary depending on the oven.

After cooking, remove the Coconut Dacquoise from the oven...

... and leave to cool at room temperature.

When the biscuit is warm, cover it with a sheet of parchment paper and a baking sheet.

Then flip it all over and remove the silicone mould. The release should be done with the biscuit still warm or hot.

For the crunchy coconut biscuit: Organise the necessary ingredients.

Tip the soft brown sugar in the stand mixer bowl.

Add the flour...

... almond powder...

... and the butter.

Knead all these elements together with the leaf attachment...

... until the consistency is crumbly and homogeneous.

We obtain a paste with a crumble-like consistency, as shown in the photo.

Spread this crumble on a baking sheet lined with parchment paper and bake it in a convection oven, preheated to 170°C (gas 3), for 10 to 12 minutes.

After baking, the preparation should be slightly golden.

Remove the crumble from the oven...

... and leave to cool at room temperature.

For the lime and yuzu mousse: Organise all the necessary ingredients. Hydrate the gelatine with water for 15 minutes.

Pour the milk and yuzu juice into a saucepan.

Add the lime juice...

... caster sugar...

... and mix thoroughly with a whisk to completely blend all the ingredients. Place on the stove.

Bring the mixture to 60°C.

Add the hydrated gelatin...

...and blend the mixture finely.

Transfer this mixture into a food-grade tray...

...and cover it with cling film. Place it in the fridge to set.

For the coconut crunchy biscuit (continued): Pour white chocolate into a container and melt it in the microwave in 20 to 30-second increments...

... stirring every time to make sure the chocolate doesn't burn.

Add almond/hazelnut praline to the melted white chocolate...

...and mix it with a spatula until the mixture is smooth and homogeneous.

Add the desiccated coconut...

...and the cooled crumble.

Mix it carefully until you get a homogeneous coconut crunch.

Cut the Coconut Dacquoise into two rectangles of 20 x 7,5 cm. Pour half of the coconut crunch onto the biscuit...

...and spread it, pressing it down over the entire surface with a mini curved spatula and a scraper to hold the mixture and define the border.

You'll achieve this result. Do the same with the second rectangle of Coconut Dacquoise and place it in the fridge.

When the coconut crunch is set, remove the biscuit rectangles from the fridge and mark them every 5cm in length...

...to cut 5cm wide rectangles. You'll get 10 rectangles, but you'll only need 8 of them. The other 2 can be placed in the freezer for later use.

Place these Coconut Dacquoise and coconut crunch rectangles on a baking sheet lined with parchment paper. Cover them with cling film and fridge. Cover with cling film and store in the freezer.

Yuzu/lime mousse (continued): Whip the very cold heavy cream...

...into whipped cream with the mixer whisk attachment.

Remove the yuzu and lime mixture from the fridge and transfer into a pastry bowl.

Combine vigorously with a whisk...

...to smooth this mixture. You can also use an electric mixer to make your job easier.

Add half of the whipped cream...

... and combine gently with a whisk.

Then add the remaining whipped cream...

...and finish the mixture with a whisk.

We obtain our yuzu/lime mousse.

Transfer this mousse into a pastry bag (no nozzle).

Place the silicone mould for 8 mini yule logs on a baking sheet.

Pipe the yuzu/lime mousse into the silicone mould cavities, filling them halfway.

Lift the preparation up on the edges using the mini palette knife.

Release the first mango insert and place it on a cutting board.

Do the same with the second insert.

Cut these inserts to measure 6cm in length.

Place the mango inserts in the mould cavities by poking them directly into the mousse.

Cover the inserts with the yuzu/lime mousse.

Pour the cold passion fruit cream (room temperature) into a piping bag (no nozzle) and cut the end to create a small opening to control the flow of the mixture.

Pipe a thin layer of passion fruit cream onto the mousse.

Finish assembling the logs by placing the Coconut Dacquoise and coconut crunch, so that the crunch is in contact with the passion fruit cream, and the biscuit is on top.

You'll achieve this result.

Cover everything with cling film and place it in the freezer. These logs can be made up to this point several days in advance.

Orange yellow icing (to be prepared the day before): Prepare all the ingredients. Hydrate the powdered gelatine with hydration water for 15 minutes.

Pour the glucose syrup and water into a saucepan.

Add the caster sugar, then bring to a boil.

Place the white chocolate, condensed milk, and hydrated gelatine in a pouring pitcher.

Add yellow Power Flowers colourings.

When the syrup reaches a boil, keep it there for a few tens of seconds until the sugar is completely dissolved.

Then remove the saucepan from heat and let the syrup cool to check for the absence of sugar crystals.

Pour the boiling syrup into the pouring pitcher...

...and blend all these elements together with the hand blender.

Cover the surface of the icing with cling film.

This is the "Yellow 3A" colour. Place it in the fridge.

For the finish: We will temper the yuzu chocolate using the tempering method with Ruby chocolate. We divide the quantities of chocolate to get 1/3 and 2/3.

Finely chop the 1/3 of yuzu chocolate with a knife.

Melt 2/3 of the chocolate in the microwave in 20 to 30-second steps. We incorporate one yellow Power Flower.

Stir the chocolate with the spatula between each melting step.

When the melted chocolate reaches 45°C, add the 1/3 of previously chopped chocolate...

...and mix it carefully to melt the chocolate pieces and to reduce the temperature of the melted chocolate.

Continue to mix until the chocolate reaches 29°C (the working temperature of tempered white chocolate).

Quickly moisten the work surface...

...and place a polyethylene sheet on it.

Smooth this polyethylene sheet with a soft cloth.

Once the chocolate reaches 29°C...

... pour over the acetate sheet...

...and spread it to an even thickness of about 2mm.

Let the chocolate crystallize at room temperature. It will become opaque, and when you touch it, it won't leave fingerprints on your fingers.

Cut strips in the semi-crystallized chocolate, each 2cm wide.

Then cut these strips into 6.5cm long rectangles.

Slide a baking sheet under the acetate sheet.

Cover the chocolate with a sheet of parchment paper...

...and with a heavy cutting board, ensuring the chocolate remains flat to prevent it from warping while crystallizing. Allow it to crystallize in a cool room (18°C).

The next day, take the icing out of the fridge and remove the cling film.

Reheat the glaze in the microwave in 30-second increments, then blend it with an immersion blender until it reaches a smooth consistency and a temperature of 35°C.

Remove the silicone mould from the freezer and release the yule logs, ensuring they are frozen solid for optimal results.

Place the mini yule logs on a tray covered with a pastry grid. For convenience, you can glaze them four at a time.

Coat the still-frozen desserts with the 35°C orange-yellow glaze. The glaze should be poured in a single pass to avoid unevenness.

Once the yule logs are entirely glazed, transfer them to a clean pastry grid.

Place a yuzu chocolate rectangle on each dessert...

...and pipe a drop of passion fruit cream in the centre.

Finish the decoration with a touch of silver glitter applied on top of the passion fruit cream using precision tweezers. Here are our decorated Mango mini Christmas yule logs. Allow them to thaw in the fridge for 3 to 4 hours before serving. Bon appétit!