Hazelnut & Passion Fruit Yule Log

Before starting this Hazelnut and Passion Fruit Yule Log recipe, make sure you have organised the necessary ingredients for the hazelnut biscuit.

For the hazelnut biscuit: In the stand mixer, place the praline paste, icing sugar, egg yolks and whole eggs.

Combine with the flat beater until foamy.

After a few minutes, the consistency should be homogeneous. Remove the bowl from the mixer and set aside.

After a few minutes, the consistency should be homogeneous. Remove the bowl from the mixer and set aside.

When firm, add the castor sugar and beat again until stiff.

Add the beaten egg whites to the praline preparation...

... and combine gently with a whisk, working in rotating, vertical motions.

Fold the preparation using a rubber spatula...

... gradually incorporating the potato starch or cornflour...

... and the Mycryo cocoa butter.

The preparation should have a soft consistency.

Pour the preparation on a Silpat baking mat (40 x 30cm)...

... and spread over the whole surface.

In a fan-assisted oven, bake at 180°C (gas 4) between 15 and 20 minutes, on the middle rack.

When cooked, transfer the baking mat on a rack and let cool.

For the hazelnut cream insert: Organise all the necessary ingredients.

Bring the milk to a boil.

Blanch the egg yolks and castor sugar with a whisk.

Add the crème pâtissière powder and whisk.

Pour the boiling milk over the preparation and whisk.

Transfer the preparation into the saucepan used to boil the milk.

Over medium heat, cook like pastry cream, whisking constantly.

Add the praline to the hot cream...

.. then the milk chocolate...

... and the Mycryo cocoa butter, which will allow the cream to set properly.

In a mixing bowl, tip the egg yolks...

... and add the syrup. (The syrup should be at a temperature of 20/25°C.)

Using a whisk, whip the two ingredients in a sabayon. Set aside.

Spread the praline cream on a baking sheet so it cools down quickly.

To prevent the formation of a crust, place cling film in direct contact with the surface of the cream. Refrigerate.

When cold, remove the cling film. Ideally, the cream should have a temperature of 25-30°C.

Using a triangle spatula or a scraper, transfer the cream into a bowl.

Add the sabayon to the whipped cream and incorporate gently with a whisk.

To facilitate the incorporation, add some of the preparation to the praline cream.

Combine well with a whisk.

Then add this preparation to the remaining sabayon and whipped cream. Fold gently with a rubber spatula.

Transfer the preparation into a piping bag...

Fill a plastic mould with the praline preparation up to 3/4.

Cut a strip of biscuit to the dimensions of the mould and plate on top of the cream.

Press gently to make it stick.

Wrap in cling film...

... and store in the freezer for at least 2 hours at 18°C. This hazelnut cream insert can be prepared several days in advance.

For the passion fruit mousse: Prepare the necessary ingredients for the meringue.

... then add 130 grams of castor sugar and beat again until stiff.

Set aside.

Prepare the necessary ingredients for the passion fruit mousse.

In a bowl, place the castor sugar and crème pâtissière powder...

Dilute with a small amount of cold passion fruit purée. Heat the remaining passion fruit purée in a saucepan.

Combine with a whisk.

When it starts boiling, add the passion fruit and powder preparation...

... and cook like pastry cream for a few minutes...

... until thicker and runny.

Transfer into a recipient...

... and add the Mycryo cocoa butter immediately...

... followed by the chocolate.

Combine the ingredients with a spatula until the chocolate and cocoa butter have completely melted.

Let the temperature to go down to 30°C, stirring regularly.

To facilitate the incorporation, add 1/4 of the whipped cream to the preparation at 30°C.

Combine with a spatula.

Pour the preparation over the remaining whipped cream. Combine briefly.

Add the meringue...

... and fold gently with a spatula.

Assembling the log: Line a yule log tin with a polyethylene sheet, cut to the right dimensions.

Pour the passion fruit preparation into a piping bag. The use of a nozzle is not necessary.

Pipe some grapefruit mousse to fill the bottom of the mould.

With a palette knife, create a volcano shape, so that the cream goes all the way up the rim. This will get rid of any air bubbles.

Remove the frozen hazelnut cream insert from the mould and cut to the same length as the yule log tin. Place it at the bottom of the mould.

Gently press down to bury it in the passion fruit mousse. The passion fruit mousse should come up a bit on each side.
Important: The insert should be frozen for this operation.

Cover with the remaining passion fruit mousse and fill up.

Even the surface with a spatula...

... and place a strip of biscuit, cut to the dimensions of the yule log cake tin.

Reserve in the freezer. Up to this stage, this recipe can be prepared in advance. Store in the freezer until ready to serve. On the day, simply remove the log from the freezer (the night before for lunch or in the morning for dinner) and proceed to the following operations.

For the yellow icing: Organise all the necessary ingredients.

Hydrate the gelatine with 120 grams of water.

In a saucepan, cook 150 grams of water with glucose syrup and castor sugar until the preparation reaches 103°C.

Count 1 minute after the preparation starts boiling.

Remove from the heat and add the unsweetened condensed milk...

... and the white chocolate.

Combine with a spatula until the ingredients are thoroughly melted and incorporated.

Add the rehydrated gelatine...

... and yellow colouring powder with the tip of the knife.

Mix with a hand blender.

Add some more colouring if necessary.

Make sure not to incorporate air in the preparation to avoid any air bubbles appearing in the icing.

Transfer into a bowl and set aside. This icing can be made the day before and stored in the freezer.

For the meringue (finish): Organise the necessary ingredients.

Place the sugar and a little water on the heat.

Pour the egg whites in the stand mixer recipient...

... and start beating at medium speed.

When the sugar reaches 121°C...

... gradually add it to the beaten egg whites, pouring it against the inner side of the bowl...

... and beat until cooled down completely.

Add the passion fruit purée to the cold meringue...

... and combine gently.

Scoop the passion fruit meringue into a piping bag fitted with a plain nozzle. Set aside.

For the icing: Release the log from the mould and transfer onto a rack.

Gently remove the polyethylene sheet by lifting.

When the yellow icing is at 25-28°C, pour it over the log. If the icing is too cold, reheat it a little. If the icing is too hot, wait for it to cool down.

Gently pour the icing in one stroke, from one end of the log to the other, making sure to coat the whole surface. By coming into contact with the frozen log, the icing will set immediately.

Keep some yellow icing aside and let it cool down to 20°C. Add some gold colouring powder.

Using a plain piping nozzle (diameter 8mm), cut the passion fruit paste into small, round shapes.

Set aside.

When the icing has set, gently lift the log...

... and place it on a yule log cake board.

Make a decorating bag with a sheet of greaseproof paper.

All the decorating elements are now ready.
Pipe the meringue in one stroke...

... creating irregular curves on the surface of the log.

Fill the decorating bag with the gold icing.

Pipe small drops of gold icing over the surface.

Arrange the small fruit paste pieces on the surface...

... with some of them overlapping the meringue.

Finish by sprinkling silver flakes...

... all over the surface of the log.

Finish by sticking a square of wrinkled chocolate on both ends of the log.

This decoration is optional, although it does bring a more sophisticated effect to the dessert.

Let the log defrost slowly in the fridge until ready to serve.
For more details and technical explanations, don't hesitate to watch our video on YouTube.
Enjoy this delicious dessert and have a sweet Christmas!