Mango Passion Fruit Vanilla Yule Log

The Mango Passion Fruit Vanilla Yule Log

by Jonathan Mougel


For 1 log - about 8 portions

For a log mould 30 cm ref 3206.30 + mini log mould ref 3206.04

Almond genoise

  • 2 whole eggs
  • 65 g of sugar
  • 65 g of T55 flour
  • 25 g of ground almonds


  • 68 g of almond praline
  • 10 g of white chocolate
  • 1/4 vanilla pod
  • 40 g of crumbled gavotte biscuits
  • 1 g of Fleur de sel
  • 20 g Toasted chopped almonds

Mango-passion fruit filling

  • 75 g of Mango Pulp
  • 200 g of Pineapple brunoise
  • 2 g of Ginger
  • 26 g of Brown sugar
  • Lime zest of one lime
  • 1,2 g of Agar-agar
  • 1.5 g of NH Pectin (or 1.5 g of gelatin rehydrated in cold water)
  • 2 g of gelatin

Vanilla Mousse

  • 170 g of milk
  • 2 g of vanilla
  • 50 g of egg yolks
  • 30 g of sugar
  • 3 g of gelatin
  • 100 g of white chocolate
  • 240 g of whipped cream

Exotic glaze

  • 250 g of exotic fruit pulp
  • 50 gof lemon pulp
  • 75 g of glucose
  • 100 g of sugar
  • 5 g of NH pectin (or 4 g of gelatin rehydrated in cold water)
  • 5 g of gelatin
  • 100 g of neutral mirror glaze


Almond genoise (for 1 sheet of 40x30cm) (1 base 7x29.5cm) :

Whisk the eggs and sugar in a double boiler until the mixture is frothy. Do not exceed 50°C

Add  the sifted flour. Then add the almonds gently.

Spread on a 40x30 sheet.

Bake for 8 minutes at 175°C.

Cut a base of 7x29.5cm.


Crisp (138 g per log) :

Melt the white chocolate and add the vanilla.

Then add the praline and mix.

Mix all the ingredients together.

Spread over the base.

Set aside.


Mango-passion fruit filling :

Cook all the ingredients for 2 min.

Add the gelatin with the lime zest at the end.

Pour into a mini log mould and freeze the filling.

Vanilla mousse (590 g per mould) :

Heat the milk, vanilla, egg yolks and sugar.

Cook everything at 85°C.

Add the melted gelatin and pour it all into the chocolate.


Add the whipped cream when it reaches 23°C.


Exotic glaze :

To be prepared the day before.

Heat the pulps to 40°C, add the pectin-sugar mixture.

Bring to the boil.

Add the previously hydrated gelatin, then the mirror glaze..


The next day, heat to 30°C and mix.

Glaze the log.


Assembly and finishing :

Place an acetate sheet in the bottom of the mould.

Pour in the vanilla mousse and immerse the exotic filling..

Seal with the base/crisp.

Freeze for at least 6 hours.

Unmould and glaze with the exotic glaze.


The result

Jonathan Mougel

Winner 2019 of the prestigious competition Best Pastry Craftsman of France, Jonathan Mougel’s pâtisserie is the embodiment of taste, mind and pleasure. Innovation highlights his thirst for creativity, and his mission in R&D for PatisFrance-Puratos for over 15 years has taken him to further his commands, enhancing his passion for research, experiments and discoveries.

Since his beginnings, Jonathan finds reward in teaching pastry. His inner sense of passing on knowledge echoes his values, fulfilling his approach, rising pastry from craft to art.

Gifted searcher, his drive keeps challenging him to unrelentlessly unveiling new horizons to elevate pastry

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