Hi friends,
The holiday season isn’t over yet, and I think I’ve still got a little gem to share with you… Are you in?
Here is my vanilla, passion fruit, and mango yule log (or entremet)! How about bringing some sunshine and exotic flavors to our table?
Everything Yule Log…
Once again this year, I had to come up with a new delicious idea for your festive desserts, right…
And speaking of festive recipes, let me remind you of the ones already available on the blog:
- vanilla pear and chocolate yule log
- lemon yule log
- entremet or chocolate passion yule log
- pear and praline yule log
- raspberry chocolate yule log
- tiramisu yule log
- coffee, creamy praline and almond yule log
- chocolate raspberry entremet
- vanilla and almond praline entremet
- vanilla, hazelnut and caramel entremet
- mango and vanilla entremet
- mango and passion fruit entremet
- raspberry and meringue entremet
- Tatin and cocoa nibs yule log
- chocolate and passion fruit yule log (or entremet)
- rolled tiramisu
- Christmas chocolate, vanilla and blueberry house
Vanilla, passion fruit and mango, the best combo !
Looking at this list, I felt it lacked an entremet combining vanilla and fruit. So I came up with this vanilla, passion fruit, and mango yule log (or entremet). Vanilla and two fruits!
Here’s the full recipe to make a yule log, using the 30 cm De Buyer mold. You might have a bit of vanilla cream left over. In that case, grab a small spoon and enjoy the leftovers! 😉
If you prefer to make this recipe as an entremet, use a mold with about 1.2 liters capacity (mine is 22 cm in diameter).
And now, let’s talk a bit about my vanilla, passion fruit, and mango yule log (or entremet)!
Composition
It consists of 4 components:
- an almond financier
- mango brunoise
- a passion fruit insert
- and a vanilla crémeux.
Organization
In terms of preparation, here’s what I recommend for making this vanilla passion entremet (or yule log):
Day D-2 (or D-1):
You’ll make the passion fruit cream for the insert and decoration.
You’ll also prepare the almond financier, mango brunoise, and vanilla crémeux.
Day D-1:
Assemble the main part of the vanilla, passion fruit, and mango yule log (or entremet) (crémeux, passion insert, mango brunoise, and financier).
Day D:
Take your entremet out of the freezer and optionally add a final decoration, like some meringues or small mango cubes. But that’s not essential. I didn’t do it—mine is all about simplicity and elegance.
Essential tools:
A 30 cm yule log mold,
A 30 cm insert mold,
A baking sheet lined with parchment paper (for the financier if you don’t have a suitable mold),
A piping bag to fill the mold with the crémeux (make sure to fill the corners properly),
An immersion blender
And a small offset spatula.
More recipes
While preparing this yule log, I was reminded how much I love fruity and exotic flavors. Mango and passion fruit bring a touch of freshness that evokes sunny days—even in the heart of winter. If you enjoy those flavors, I highly recommend trying my mango, vanilla, and almond tart, which is absolutely delicious. And if you prefer more spiced treats, my orange, cardamom, and vanilla cake is perfect for a special occasion. Don’t forget to check out my “rose bouquet” apple tart, just as festive and delightful. So, ready to add a bit of magic to your desserts?
There you go, that’s everything! I hope it tempts you, and that you’re ready to tie on your apron!
The recipe, Cheffe!
Vanilla Passion Fruit and Mango Yule Log (or entremet)
( Vote !)
Loading...Ingredients
- Financier cake
- 55 g eggs whites
- 68 g icing sugar
- 43 g ground almonds
- 43 g salted butter
- 21 g flour
- Passion fruit curd
- 160 g passion fruit pulp
- 44 g butter
- 2 eggs
- 70 g sugar
- 2 g gelatine sheets
- Meringue
- 50 g egg whites
- 50 g sugar
- 50 g icing sugar
- Vanilla cream
- 4 g gelatine sheets
- 200 g liquid cream (30% fat)
- 200 g milk
- 2 vanilla pods
- 4 egg yolks
- 30 g sugar
- 160 g white chocolate
Instructions
Financier cake
Preheat the oven at 170 C / 340 F degrees.
Melt the butter in a saucepan and let cook a little until it starts to smell of hazelnut.
Combine the dry ingredients (sugar, ground almonds, flour).
Whisk to combine then gradually add the egg whites.
When the batter is mixed well, drizzle in the brown butter. Whisk.
Pour the batter into the mould.
Bake for approximately 23 minutes (the financier should be golden).
Set aside on a cooling rack.
Passion fruit curd
Soak the gelatine into cold water.
Remove the pulp from the passion fruits.
Pour the pulp, sugar and butter in your sauce pan. Cook 3-4 minutes at medium heat and whip gently.
Add the 2 beaten eggs and cook at higher heat and whip more vigorously for 2-3 minutes. Your passion fruit curd should get thicker.
Remove from the heat once your whisk makes furrows.
Pour the curd through a strainer to remove the solid parts.
Add the drained gelatine and combine.
Keep aside 20 g of passion fruit curd, add a cling film on top and place in your fridge.
Pour the rest in your insert mold, add a cling film on top and set aside in your freezer.
Meringue
Preheat your oven at 100 C / 210 F degrees.
Whisk the egg whites.
When they start to get foamy, add the sugar half by half.
Once firm, add the icing sugar and combine with a spatula.
Pipe a 18 cm diameter disc on a parchment paper. Pipe the remaining meringue in small meringues for decoration.
Cook for one hour.
Set aside on a cooling rack.
Vanilla cream
Soak the gelatine into cold water.
Heat the milk, cream and vanilla pods cut in their length in a sauce pan up to a boil. Remove from the stove.
Leave to rest for 15 minutes.
Remove the pods and make sure to keep as much seeds as possible in the liquid.
Mix the egg yolks with the sugar, do not whiten.
Heat the milk cream and vanilla mixture.
Pour on the egg yolk and sugar.
Pour back in the sauce pan and cook at medium heat and keep whisking. (if you have a thermometer, keep the mixture at 85 degrees).
When you mixture gets thicker but is still liquid, remove from the heat.
Pour on the white chocolate cut in pieces. Wait for the chocolate to get soft and combine.
Add the drained gelatine and combine.
Mix with your hand mixer and try not to put air in the mixture.
Set aside in your fridge with a cling film on top.
Assembly
Pipe a generous layer of vanilla cream in your mold.
Place the passion fruit insert in the center, press slightly to get creamy chocolate coming up on the border of the insert.
Add the meringue disc and the financier cake.
Pipe the remaining vanilla cream.
Set aside in your freezer for at least 4 hours.
Remove the entremet from the freezer.
Stir the little amount of passion fruit mix to make dots on top of the entremet.
Set aside at least 4 hours in your fridge before serving.
Before serving, add the little meringues.
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