Exotic Yule Log Recipe: a Pineapple and Passionfruit Log by Jonathan Mougel

Jonathan Mougel, Best French Pastry and Confectionery Craftsman 2019, shares with us his exotic Yule log recipe: a creation that is elegant, original, and delicious.

To make this log, he chose the professional silicone Pineapple Yule Log mould that he created himself, thanks to Maé Innovation’s expertise. This tool allows the creation of frozen logs and fruity entremets with precision worthy of professional pastry. Its design, inspired by the texture of pineapple skin, offers detailed finishing and an impressive final result.

This mould, designed to withstand temperatures from -45°C to +280°C, ensures easy handling thanks to its flexibility and integrated reinforcements.

Discover the complete recipe for this exotic passionfruit Yule log and impress your guests with both the appearance and taste of your creation.

Step 1: Lime Shortcrust Pastry

Ingredients:

• Butter 170 g
• Fleur de sel 2 g
• Lime 1 piece
• Icing sugar 90 g
• Fine almond powder 20 g
• Raw hazelnut powder 20 g
• Eggs 45 g
• Flour type 55 245 g

Rub all dry ingredients together. Add the egg and mix gently. Roll out to 3 mm thickness. Cut bases measuring 49.5 x 7.5 cm. Bake the bases on a baker’s mat at 150°C for about 14 minutes.

Step 2: Coconut-Lime Dacquoise (1 sheet 40×60 cm)

Ingredients:

• Egg whites 330 g
• Brown sugar 75 g
• Vanilla powder 2 g
• Almond powder 135 g
• Grated coconut 150 g
• Toasted grated coconut 90 g
• Icing sugar 240 g
• Cornstarch 50 g
• Lime zest 2 pieces

Whip the egg whites and tighten with brown sugar. Mix the vanilla powder, almond, coconuts, and icing sugar in dry form. Add this mixture to the whipped egg whites, then fold in the lime zest. Bake at 170°C for about 12 minutes.

Step 3: Exotic Marmalade (400 g per 6×50 cm insert)

Ingredients:

• Pineapple pulp 70 g
• Mango pulp 50 g
• Brown sugar 20 g
• Pectin NH 3 g
• Blanched orange zest 1 piece
• Fresh passionfruit 80 g
• Mango brunoise 160 g
• Pineapple brunoise 160 g
• Gelatin mass 23 g
• Chopped coriander 3 g

Sauté the pineapple brunoise in a pan to evaporate water. Add the pulps, brown sugar, and pectin, cook for 1 minute. Incorporate the mango brunoise and blanched orange zest. Add the gelatin mass. Cool. Add the chopped coriander, smooth, and pipe into 6 cm diameter molds. Freeze.

Step 4: Milk Chocolate Cream (280 g per 50×6 cm insert)

Ingredients:

• Milk 125 g
• Cream 125 g
• Sugar 15 g
• Egg yolks 55 g
• Gelatin mass 7 g
• Vietnamese milk chocolate 45% 205 g
• Cocoa butter 30 g

Make a custard with milk, cream, sugar, and egg yolks. Add the gelatin mass. Strain over the chocolate and cocoa butter. Blend and chill at 4°C for perfect crystallisation. Smooth and pipe over the exotic fruit marmalade.

Step 5: Vanilla Mousse (200 g per 60×8 cm Yule log mold)

Ingredients:

• Milk 300 g
• Lime 1 piece
• Fresh mint 4 g
• Ginger 10 g
• Green pepper 4 g
• Vanilla pod 1
• Egg yolks 80 g
• Brown sugar 40 g
• Gelatin mass 42 g
• White chocolate 34% 200 g
• Whipped cream 480 g

Infuse the milk with spices for 30 minutes. Strain and adjust to 300 g of milk. Make a custard with yolks and brown sugar. Pour over white chocolate. Blend. Cool. Fold in the cream at 12°C.

Step 6: Mango Glaze

Ingredients:

• Mango purée 500 g
• Passionfruit purée 100 g
• Glucose 36DE 150 g
• Sugar 200 g
• Pectin NH 10 g
• Gelatin powder 12 g
• Water 60 g
• Neutral Sublimo 200 g

Cook the first five ingredients for one minute. Then add gelatin and mirror glaze. Blend. Glaze at 27°C. You can also slightly decrystallise milk velvet.

See the result in video

Ingredients

Equipment and ustensils

• Silicone Pineapple Mould

Recipe steps

• Step 1: Lime Shortcrust Pastry

• Step 2: Coconut-Lime Dacquoise

• Step 3: Exotic Marmalade

• Step 4: Milk Chocolate Cream

• Step 5: Vanilla Mousse

• Step 6: Mango Glaze

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