La Tropicale Christmas Yule Log

Soft Vanilla Madeleine Cake

• 46g Butter
• 35g Whole eggs
• 28g Sugar
• 7g Honey
• 46g Rice flour
• 2g Baking powder
• 1 Pinch of fleur de sel
• 0.25 Vanilla bean or vanilla powder
• 13g Whole milk

Gluten-Free Crunch

• 50g White chocolate
• 100g Gluten-free Breton shortbread or gluten-free sweet pastry crust
• 30g Cornflakes
• 12g Melted butter
• 1g Fleur de sel
• 20g Shredded coconut
• Lime zest, to taste

Passion Fruit With Seeds Confit

• 40g Sugar
• 4g Pectin NH
• 185g Ponthier passion fruit with seeds 100% puree
• 80g Ponthier mango puree
• Light Vanilla Mousse
• 91g Liquid cream 35% fat (1)
• 58g White chocolate 35% cocoa
• 2.5g Cocoa butter
• ¼ Vanilla bean
• 2g Powdered gelatine
• 12g Water
• 165g Liquid cream 35% fat (2)

Crunchy Passion Coating

• 1000g Passion fruit-flavoured white chocolate
• 100g Cocoa butter
• 200g Grape seed oil

Mango Passion Fruit Namelaka Cream

• 30g Whole milk
• 11g Ponthier mango puree
• 75g Passion fruit-flavoured white chocolate
• 2g Glucose syrup
• 1g Gelatine
• 6g Water
• 84g Full fat liquid cream

Method

Soft Vanilla Madeleine Cake

1. Prepare a brown butter and set aside.
2. In a mixing bowl, whisk the eggs and sugar vigorously for 20 seconds.
3. Add honey and mix well.
4. Sift the flour with baking powder and vanilla seeds, then incorporate into the mixture.
5. Pour in the milk and mix until combined.
6. Add the warmed brown butter and mix thoroughly.
7. Spread the batter on a baking sheet lined with parchment paper or a silicone mat to a thickness of about 1 cm.
8. Bake in a preheated oven at 170°C for about 10-12 minutes.
9. Let the cake cool completely, then cut into a rectangle of 16x6 cm.

Gluten-Free Crunch

1. Melt the white chocolate and set aside.
2. Crumble the gluten-free shortbread or sweet pastry crust.
3. Crush the cornflakes and combine with the crumbled shortbread.
4. Mix all ingredients together, including the melted white chocolate.
5. Spread a half-centimetre thick layer of the mixture on top of the madeleine cake.
6. Freeze until ready to assemble the yule log.

Passion Fruit With Seeds Confit

1. Mix sugar with pectin and set aside.
2. Heat the Ponthier passion fruit puree with seeds and mango puree in a saucepan.
3. Remove from heat and whisk in the sugar-pectin mixture.
4. Return the mixture to the heat and bring to a boil for about 20 seconds.
5. Pour 250g of the mixture into a 16x6x4 cm mould lined with film at the bottom.
6. Freeze completely before use.

Light Vanilla Mousse

1. Hydrate the gelatine with water and set aside.
2. Heat the first portion of liquid cream with the scraped vanilla bean.
3. Let it infuse, covered and off the heat, for 20-30 minutes.
4. Reheat the infused cream and add the hydrated gelatine, stirring to dissolve.
5. Pour the hot cream over the white chocolate and mix until the chocolate melts.
6. Blend the mixture with an immersion blender and cool to 26-28°C.
7. Whip the second portion of cold liquid cream to soft peaks.
8. Gently fold the whipped cream into the ganache when it reaches the right temperature.

Crunchy Passion Coating

1. Melt the passion fruit-flavoured white chocolate with the cocoa butter.
2. Add the grape seed oil and blend with an immersion blender.
3. Cool the mixture to 32-34°C before using.

Mango Passion Fruit Namelaka Cream

1. Hydrate the gelatine in cold water for 10 minutes.
2. Melt the passion fruit-flavoured white chocolate and set aside.
3. Bring the milk and Ponthier mango puree to a boil in a saucepan.
4. Remove from heat and add the rehydrated and squeezed gelatine, stirring to dissolve.
5. Pour the hot milk mixture over the melted chocolate and mix until emulsified.
6. Add the full fat liquid cream and blend with an immersion blender.
7. Pour the cream into a mould suitable for the log's dimensions and freeze overnight.

Assembly

1. Place an 18x8.5x6 cm frame on a baking sheet lined with silicone paper (freezer safe).
2. Position the biscuit-crunch layer in the centre of the frame.
3. Pour or pipe the vanilla mousse around the biscuit, filling the spaces and smoothing the edges with a spatula.
4. Insert the frozen passion fruit with seeds confit in the centre.
5. Cover the confit insert with more mousse and smooth with a large spatula.
6. Freeze or blast freeze the assembled log.

Finishing

1. Unmould the frozen log and insert 2 small knives into the top for handling.
2. Dip the frozen log into the crunchy passion coating, stopping at the edges of the top.
3. Allow excess coating to drip off, then gently wipe the bottom on parchment paper.
4. Place the Namelaka cream on top of the log.
5. Let the yule log thaw before serving.