Passion fruit and Ceiba milk roll Yule log

Passion fruit and Ceiba milk roll Yule log

by Richard Hawke


for 2 Yule logs - 28 cm

Chocolate choux pastry sponge (gluten free)

  • 95 g whole milk
  • 2 g salt
  • 70 g butter
  • 70 g brown rice flour
  • 10 gcocoa powder
  • 30 g cocoa butter (Weiss)
  • 110g egg yolks
  • 70 g eggs
  • 170 g egg whites
  • 45 g sugar
  • 20 g invert sugar

Passion fruit coulis

  • 80 g passion fruit purée (Capfruit)
  • 226 g water
  • 40g instant inulin
  • 48 g caster sugar
  • 6.8 g Pectin 325 nh95

42% Ceiba milk chocolate whipped ganache

  • 388 g water
  • 495 g 42% Ceiba milk chocolate (Weiss)
  • 15 g lime zest
  • 1.5 g salt crystals
  • 600 g 35%cream

Chocolate decoration

  • 200 g 41% Galaxie milk chocolate (Weiss)


Chocolate choux pastry sponge (gluten free)

Bring the milk and butter to a boil. Add the sifted rice flour and the cocoa powder and allow to evaporate over the heat. Place the mix in a mixer bowl using a spatula, add the cocoa butter and gradually add the eggs and the egg yolks. 

Beat the egg whites with the sugar to make a meringue and mix in the same bowl. 

Spread out over a 7mm thick silicon mat with a Raplette spreader tool and cook at 180°C.

Passion fruit coulis

Heat the purée and water at 50°C. Add the dry ingredients and mix before heating at 85°C. Leave to cool before assembly.

42% Ceiba milk chocolate whipped ganache 

Melt the chocolate and add the lime zest and salt.

Pour water over it and mix before blending in a mixer.

Add the cream and finish mixing.

Leave to set for 24 hours before assembly.


Melt the chocolate and spread between a plastic sheet and a sheet with the logo in cocoa butter with a roller.

Cut the 2cm diameter discs and leave to set.

Assembly & finish

Mix the passion fruit coulis before putting it into a 2cm diameter and 60cm long rhodoid tube. Freeze.

Cut the sponge to 30cm long.

Assemble the ganache and spread 10mm thick using a Raplette spreader tool (from Buyer) onto the chocolate sponge (plain side on the outside). Add the frozen insert and roll to make a nicely rounded coil. Place the coil in a roll cake mould to keep the rounded shape. Freeze for 30 minutes before cutting into 28cm lengths using a hot knife.

Apply the remaining whipped ganache with a large micro-toothed piping nozzle (N°17). Add a milk chocolate disc with a logo to finish.

The result.

“The raplette spreading tool is an essential part of my kit. Without it, I wouldn’t be able to spread out bases as finely, quickly and with so much precision.”
Richard Hawke
Pastry consultant




Richard Hawke

Richard Hawke, Franco-Australian international consultant, specialises in boutique pastry making and adapting ranges to include gluten-free, lactose-free and vegan products.
This specialisation is a constant source of challenge and allows him to do what he loves most about his job: sharing and exchanging know-how and knowledge.

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