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Before starting this Exotic Fruit, Coconut and Chocolate Yule Log recipe, organise the necessary ingredients for the Joconde biscuit.
Place the tant pour tant and whole eggs in the stand mixer recipient.
Beat at maximum speed for about 10 minutes, until pale and doubled in volume. The consistency should be very fluffy.
Remove the bowl from the mixer and set aside.
In a separate bowl, place the egg whites. Return to the mixer and whisk.
Add the salt.
Sift the flour over the fluffy egg preparation...
... and fold gently with a rubber spatula, working in a vertical motion so the preparation does not collapse.
Add the whipped egg whites to the preparation and fold gently with a rubber spatula.
Add the melted butter and combine gently.
Pour the preparation into a Flexipan Entremets baking mat 33.5 x 33.5cm. The quantities mentioned in this recipe are based on this square mat to obtain a soft biscuit with a thickness of 1 cm. Spread the preparation over the whole surface to an even thickness.
Bake in a fan-assisted oven at 180°C (gas 4) between 12 and 15 minutes.
When cooked, remove from the oven. Set aside to cool.
For the chocolate insert (make the day before): Organise all the necessary ingredients.
Place the egg yolks into the stand mixer recipient. You can also use whole eggs.
In a saucepan, place the castor sugar and water...
... then bring to a boil and continue cooking until the sugar reaches 119°C. The use of a digital or laser thermometer is recommended.
Beat at low speed and add the cooked sugar once the boiling stops. Pour the sugar against the inner side of the bowl. Once the sugar is fully incorporated, increase the speed and beat until cooled down completely.
In the meantime, melt the chocolate over a bain-marie. You can also use a microwave, melting the chocolate in periods of 30 seconds, stirring regularly to prevent it from burning.
Once cooled down, the preparation should be pale and doubled in volume. This preparation is called 'pâte à bombe'. Set aside.
Place the cold whipping cream in the stand mixer bowl. Beat until you obtain a whipped cream.
Add the pâte à bombe to the melted chocolate...
... and fold gently.
Add 1/4 of the whipped cream to the chocolate preparation.
Combine vigorously with a whisk until homogeneous.
Add the remaining whipped cream and fold gently with a rubber spatula, working in a vertical, rotating motion so the preparation doesn't collapse.
Pour the preparation into the cavities of a plastic insert yule log mould 32 cm. The quantities listed above will make two inserts. Divide the portions in half if you only want to make one insert.
Even the surface with a cranked metallic spatula.
Wrap the mould with cling film and store in the freezer. This chocolate insert should be prepared the day before and stored in the freezer overnight.
For the coconut Bavarian cream: Organise all the necessary ingredients.
Bring the milk to a boil.
Add the grated coconut.
Combine well with a spoon.
Cover with a plate...
... and infuse for one hour.
In the meantime, soak the gelatine sheets in cold water.
Place the egg yolks in a bowl. Add the castor sugar.
Scrape the seeds from the vanilla pod half with a knife and add the seeds to the preparation.
Blanch the ingredients using a whisk.
Once the milk has infused, pass it through a fine sieve.
Press firmly on the grated coconut to extract as much flavour as possible.
Pour 50 cl of coconut-infused milk in a saucepan and place on the heat.
When hot, pour the milk over the blanched egg yolks. Combine well and cook the preparation 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon) up to 83°C. Stir constantly while cooking.
Pass the thick cream through a fine sieve...
... over a cold recipient.
Strain the gelatine...
... and add it to the hot cream. Combine until the gelatine has dissolved completely.
Pour the cream into a deep tray so it cools down faster. Do not refrigerate the cream.
In the meantime, beat the whipping cream until you obtain a whipped cream.
When the cream is at room temperature, transfer into a separate recipient.
Add half of the whipped cream.
Combine well with a whisk.
Add the rest of the whipped cream...
... and fold gently. Don't forget to taste the preparation! If needed, add a few drops of coconut milk flavouring. Set aside.
Assembling the log (1st phase): Grab a silicone yule log mould with plaited mat.
Place the plaited mat inside the white silicone mould (printed side facing up).
Fill the bottom of the mould with coconut preparation to a thickness of 1.5 cm.
Reserve in the freezer until set.
In the meantime, release the chocolate insert from the mould and cut it to the length of the yule log mould (30 cm).
When the coconut cream is set, remove the mould from the freezer and arrange the chocolate insert in the centre, with the rounded side facing down.
Pour the rest of the coconut cream...
... to cover the chocolate insert. Place in the freezer.
For the exotic fruit mousse: Organise all the necessary ingredients.
Soak the gelatine sheets in a bowl filled with cold water.
In a saucepan, pour the castor sugar and fruit purée.
Place the saucepan on the heat...
... and bring to a boil.
Strain the gelatine sheets...
... and add them to the hot fruit purée.
Combine with a whisk...
... until fully dissolved. Leave to cool at room temperature. The preparation should have a temperature between 25 and 30°C.
Add 1/4 of the whipped cream to the tempered exotic fruit purée...
... and combine with a whisk.
Add the rest of the whipped cream...
... and fold gently with a rubber spatula, making sure the preparation doesn't collapse. Transfer the preparation into a piping bag. The use of a nozzle is not necessary.
Assembling the log (2nd phase): Remove the mould from the freezer when the coconut cream has set. Using a piping bag, pipe a lace of Cara Crakine caramel filling in the centre of the log. If needed, soften the Cara Crakine in the microwave for a few seconds.
Spread the Cara Crakine to a thin layer with a spoon.
Fill the rest of the mould with the exotic fruit mousse.
Release the cold Joconde biscuit from the mat...
... onto your kitchen worktop.
Cut the biscuit into a strip (25 x 7 cm). Wrap the leftover biscuit tight in cling film and place in the freezer. It will store well for several weeks.
Place the biscuit strip over the exotic fruit mousse. Press gently on the biscuit so it sticks to the mousse.
Brush the surface of the biscuit with rum. Cover with cling film and place in the freezer. Up to this stage, this recipe can be prepared in advance and stored in the freezer for an easier operation on Christmas day. The following steps should be done on the day or the day before.
For the velvet pearl finish: Reheat the velvet pearl spray in a bain-marie at 50°C for about 30 minutes.
Take the log out of the freezer and remove the cling film.
Flip the log onto a tray and release from the white silicone mould.
Gently remove the silicone relief mat. The log should be frozen for this operation.
The plaited pattern should now be printed on the surface of the log.
Shake the velvet spray bottle until you can hear the metal ball moving inside the can. The pearl velvet chocolate icing is ready to use. Spray the velvet coating over the surface, from a distance of 20 or 30 cm.
When coming in contact with the frozen log, the velvet coating will set instantly. Hold the spray with the head down for better results. Don't forget to clean the spray after use.
Place a small piece of gold leaf on the surface of the log.
This dessert should be served cold, but not frozen. Let if defrost overnight in the fridge and serve it the next day. Alternatively, start defrosting in the morning to serve this for dinner. Enjoy this delicious Christmas dessert.