Exotic Yule Log

Immerse yourself in a tropical paradise with this exquisite exotic fruit bûche de Noël that will transport you to the island of your dreams. This unique dessert combines a base of delicate coconut macaroon with layers of tangy passion fruit mousse and light almond sponge cake (biscuit viennois). The crowning glory of this decadent creation is a vibrant assortment of exotic fruits perfectly complemented by a luscious mango compote. Using the same ingredients, this exotic Yule Log can be interpreted according to your preferences. Merry Christmas!

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Immerse yourself in a tropical paradise with this exquisite exotic fruit bûche de Noël!

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Biscuit Viennois

Make 2 viennois biscuit sheets, about 1 centimeter (0.40-inch) thickness.

Coconut Macaroon

Coconut macaroon can be made in advance, and stored in the freezer for weeks. In a large bowl over a water-bath, heat up eggs whites with the sugar, apple sauce and zests to 122ºF/50ºC. Remove from the heat and add coconut.
Line the rimmed baking tray with oiled parchment paper. Spread coconut mixture into 1 centimeter (0.40-inch) thick sheet.
Freeze overnight to harden and cut into desired sizes. Let dry it out 24 hour at room temperature before baking.

Baking

Preheat fan oven to 430ºF/225ºC. Bake coconut macaroon for 8 minutes. Let cool completely.

Chablonner

The chablonner technique is a French culinary method often used in pastry and confectionery to apply a thin layer of chocolate or other coating to the base of a baked item, such as a sponge cake or biscuit. It creates a protective barrier. Melt 50g of dark chocolate couverture – remove from the heat, and add 10% of neutral oil. Coat the whole surface of the macaroon. Flip it and chill.

Passion Fruit Punch

Bring to a boil water and sugar and cook for 2 minutes. Remove simple syrup from the heat. Add the passion fruit juice and vanilla. Let cool to room temperature.

Mango Compote

Combine sugar with agar; set aside. Heat up mango puree with lime juice, add the sugar-agar mixture. Bring to a boil and cook for 2 minutes. Let cool and refrigerate overnight.
To get the final texture, mix with the immersion blender. Keep mango compote in the refrigerator until ready to use.

Italian Meringue

Begin whipping the egg whites along with the cream of tartar (keep egg whites at foamy stage) in a clean, grease-free bowl at medium speed. Meanwhile, combine the sugar and water in a small saucepan. Heat over medium heat until the sugar dissolves. To prevent from crystallization, cover with a lid for a few minutes. Cook sugar syrup until it reaches 245°F/118°C (soft ball stage). Once the sugar syrup reaches the desired temperature, carefully and slowly drizzle the hot syrup into the foamy and running egg whites. Increase the mixer speed to high and continue to whip until the meringue cools to 77ºF/25ºC and forms stiff, glossy peaks. This may take 7 minutes. Transfer the Italian meringue to a bowl; and set aside.
Don't clean the mixing bowl! Pour in the chilled heavy cream and refrigerate.

Prepping The Mold

Line the mold with plastic wrap or use opened large freezer bags or use acetate to facilitate easy removal of the finished dessert. Skip this step if using silicone molds.
Calculate the measurement of the yule log inner surface. Trim and cut the viennois biscuit sheet accordingly.
Next, drape the inside of the mold with the prepared viennois biscuit, making sure the brown skin side is facing up. Moisturize the sponge with the passion fruit punch.

Passion Fruit Mousse

Take out a third of the chilled passion fruit juice, soak the gelatin sheets in (cut them in half) for 20 minutes to soften.
Start by heating up softened gelatin in passion fruit juice until it reaches 122ºF/50ºC. This step is crucial to ensure the gelatin properly dissolves and blends into the juice. Whisk in the remaining two-thirds of the passion fruit juice. After mixing the ingredients, place the mixture in the refrigerator and allow it to cool until the temperature reaches ≈ 59ºF/15ºC.
Whip chilled heavy cream to medium-peaks; set aside.
With the whisk, incorporate the Italian meringue into the passion fruit mixture.
Next, fold in the whipped cream with the whisk. The texture of the passion fruit mousse should be slightly runny, allowing it to set perfectly as it chills, resulting in a smooth and airy consistency.

Montage (Log wrapped in the sponge)

Pipe out a generous rope of mango compote, and cover to the top with the passion fruit mousse.
Tap the mold and smooth out with the offset spatula. Freeze cake overnight.
Pipe out a rope of mango compote over the coconut macaroon. Demold the frozen log and place it onto the macaroon. Carefully, cut both ends off. Let the cake thaw completely in the refrigerator. Decorate it with fresh tropical fruits.
The yule log can also be finished with a quick eggless milk chocolate mousse.

Montage (Log wrapped in the mousse)

Fill mold ½ full of mousse, and coat the curves of the mold.
Pipe out a generous rope of mango compote.
Top with a strip of viennois biscuit that shouldn't be in direct contact with the mold. Press it down making sure it fits perfectly. Moisturize the sponge with the punch, and cover with more passion fruit mousse. Smooth out with the offset spatula. Freeze cake overnight. Finish cake with the colored mirror glaze or Chocolate mirror glaze.

Glazing The Yule Log

Prior to glazing any cake, always unmold it ahead of time (≈2 hours). This allows the cake to air-dry slightly, ensuring the glaze adheres smoothly.
Prepare a tray lined with plastic wrap and topped with a cooling rack. Rewarm mirror glaze to 97ºF/35-38ºC. Glaze the frozen cake. Let stand a few minutes. Run the offset spatula underneath the cake and transfer it to a tray and keep it frozen.

Presentation

Place coconut macaroon onto a rectangle dinner plate. Pipe out some mango compote over the macaroon. Grab the yule log from the freezer and carefully, position it over the coconut macaroon. For a cleaner presentation, cut both ends off. Allow the buche de noel to slowly thaw in the refrigerator overnight before decorating it.

How To Decorate The Exotic Yule Log

Chocolate Barks: Create rustic chocolate barks by spreading tempered chocolate thinly and breaking it into irregular shards. Position them along the sides or on top for a dramatic effect. They can be lightly dusted with cocoa powder.
For a tropical touch, use pineapple, Kiwi, lychees, mango, dragon fruits, toasted coconut shavings etc... Passion Fruit: Quarter the fruits, spoon out the seeds, and mix with neutral glaze for shine...
Merry Christmas!