EXOTIC YULE LOG

First mix the creamed butter, fine salt, icing sugar, finely ground almonds, egg and 30g of flour.
As soon as the mixture is homogeneous, add the remaining 90g of flour in one go.
Spread the pastry to a thickness of 2.5mm between two guitar sheets. Store in the freezer.
Bake in the oven at 160°C for approx. 15 minutes.

Mix the 210g of cooked shortbread.
Add the brown sugar, crushed crepe dentelle wafer, grated and toasted coconut and scratched vanilla pod. Mix together thoroughly.
Melt together the butter and IVOIRE 35% chocolate and add them to the previous preparation, folding them in thoroughly using a spatula. Immediately pour 200g of the mixture into two 30 x 10cm pastry-maker’s frames and leave them in the refrigerator.

Sift together the flour, finely ground almonds, grated coconut and 65g of sugar. Whisk the egg whites with 135g of sugar until their consistency is perfectly smooth and firm.
Finish off by gently folding in the sifted dry ingredients using a spatula. Spread 500g of dacquoise onto a 30x40cm tray and bake in a fan-assisted oven at 180°C for approx. 16 minutes.
Once the dacquoise has been baked and cooled, cut it into two 30 x 4cm strips and set it aside while you make the mango and passion fruit compote.

Heat the fruit purée and glucose to 40°C. Add in the pectin and sugar mixture and bring to a boil. Finish off by adding in the rehydrated gelatine and bring to a boil again for 1 minute. Leave to cool a little for 10 minutes, then immediately pour 175g of the preparation in two 30 x 4cm mini Yule log moulds. In each mould, place a strip of almond and coconut dacquoise on the compote. Freeze.

Cook the water and sugar at 121°C. Pour this syrup over the egg whites (which have been whipped until they form soft peaks) and beat the meringue until it has cooled.
Mix together the coconut purée, coconut milk and Malibu. Heat the mixture to 35-40°C and add in the rehydrated gelatine. Use it to dilute the meringue. Whip the cream to a mousse texture. Finish off by gently incorporating the whipped cream into the first mixture. Immediately pour 225g of this preparation into two 30 x 8cm Yule log moulds, taking care to place the mango, passion fruit and coconut inserts you made earlier in the middle of each one. Freeze.
You don’t have to include the Malibu if you’d prefer not to.

Heat 120g of cream to 80°C along with the honey and glucose then gradually combine this mixture with the melted JIVARA 40% chocolate. Once the texture is glossy and elastic, the emulsion has begun to form. Immediately mix using an immersion blender to make a perfect emulsion. Add 315g of cream and mix in an immersion blender again. Store in the refrigerator and leave to set, ideally for 12 hours, so that you can beat it and form a mousse-like texture that will pipe easily.