And here’s the first Yule log recipe of the year, a mango, passion fruit and Dulcey rolled Yule log, very simple to make but excellent nonetheless! I’ve already made it twice in a few days and each time, it was met with an avalanche of compliments. The sweetness of the Dulcey chocolate pairs perfectly with the exotic confit (and the little touch of acidity brought by the passion fruit).
How do you make a rolled Yule log?
To make this mango, passion fruit and Dulcey rolled Yule log, you’ll need to make a Viennese sponge. It’s an ultra soft sponge that’s very easy to roll, even after cooling. It’s the one I now use every time; goodbye to the génoise sponge that has to be rolled in a tea towel so it takes the shape of the log. I always soak it with a little flavoured syrup (it takes 2 minutes to make). Then, spread on a thin layer of mango passion fruit confit, which will wake up your taste buds! Then spread on the Dulcey chocolate whipped ganache. Don’t put too much on (I made that mistake the first time I made this dessert, my generosity will be the end of me LOL). Otherwise you might struggle to roll the log and it won’t have a very nice shape. In any case, we add a bit more whipped ganache on top, so there’ll be plenty of cream. And you’re done! The second time, I even made it in a single day (you need to cool the whipped ganache quickly: I put it in the freezer for 30 minutes then in the fridge for 2-3 hours before whipping it).
What is Dulcey chocolate?
It’s a blond chocolate from Valrhona with an absolutely delicious biscuity taste. Don’t ask me whether you can replace the Dulcey 😛 (everything can be replaced, obviously) but the mango, passion fruit and Dulcey pairing is really interesting, it would be a shame to miss out.
That said, if you really don’t want to buy Dulcey chocolate, I recommend using a white couverture chocolate such as Valrhona’s Ivoire chocolate (it will be much better and, above all, much less sweet) along with a nice vanilla pod. That will go very well with the mango and passion fruit too.
Ingredients & method
5 components · Full recipe
Dulcey Chocolate Whipped Ganache (make the day before)
Ingredients
- 100 g (3.5 oz) Dulcey 35% Valrhona chocolate
- 135 g (4.8 oz) heavy cream
- 3 g (0.1 oz) gelatine
- 265 g (9.3 oz) very cold heavy cream
Method
1
Rehydrate the gelatine in water.
2
Break the Dulcey chocolate into pieces in a bowl (it can be melted gently in a bain-marie or microwave).
3
Heat the 135 g (4.8 oz) of cream in a saucepan and bring to the boil.
4
Off the heat, add the rehydrated gelatine and stir to combine.
5
Pour a third of the cream over the Dulcey chocolate and stir with a spatula to create an emulsion. Then pour in a second third, then a third, to obtain a smooth, homogeneous mixture.
6
Add the 265 g (9.3 oz) of very cold cream and mix again. Blend for a few seconds with an immersion blender to fully homogenise the mixture.
Mango Passion Jam
Ingredients
- 100 g (3.5 oz) mango purée
- 100 g (3.5 oz) passion fruit purée
- 40 g (1.4 oz) sugar
- 4 g (0.1 oz) pectin NH
Method
1
In a saucepan, heat the fruit purées and bring gently to the boil.
2
Add the sugar and pectin (mixed together beforehand) and maintain the boil for 2 minutes.
Soaking Syrup
Ingredients
- 50 g (1.8 oz) water
- 25 g (0.9 oz) passion fruit juice
- 30 g (1.1 oz) sugar
- a little vanilla extract
Method
1
Place all the ingredients in a saucepan and bring to the boil to dissolve the sugar.
2
Leave to cool.
Viennese Sponge
Ingredients
- 45 g (1.6 oz) egg yolks (2–3 yolks)
- 75 g (2.6 oz) eggs
- 50 g (1.8 oz) caster sugar (1)
- 90 g (3.2 oz) egg whites
- 25 g (0.9 oz) caster sugar (2)
- 50 g (1.8 oz) T55 flour
Method
1
Preheat the oven to 170°C / 340°F.
2
In the bowl of a stand mixer, whisk together the whole eggs, egg yolks and 50 g (1.8 oz) of sugar. The mixture will increase in volume and become slightly foamy.
3
At the same time, whip the egg whites, adding the 25 g (0.9 oz) of sugar in 3 stages.
4
Pour half of the whipped egg whites into the first egg mixture. Fold in gently with a spatula.
5
Add the remaining egg whites and the sifted flour, then fold in gently again.
6
Spread the batter on a baking sheet lined with parchment paper to form a 30×40 cm (15.7 in) rectangle.
7
Bake for approximately 12 minutes until a slight golden colour appears on the surface of the sponge.
8
Leave the sponge to cool, then peel it away from the paper and trim the dry edges.
Assembly
Ingredients
- None
Method
1
Pipe the ganache over the log then scatter a little jam and a few passion fruit seeds on top.
2
Refrigerate until ready to serve.
3
Whip the Dulcey ganache with the mixer — it should be firm enough to pipe but not over-whipped or it will split.
4
Smooth the jam with a whisk or immersion blender then spread a thin, even layer over the sponge (keep back a good spoonful for decoration).
5
Spread the whipped ganache evenly over the sponge, leaving 2 cm (0.8 in) without cream on one side. Reserve some for decoration (put the rest into a piping bag fitted with a PF18 nozzle). Set the piping bag aside at room temperature.
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