Passion Fruit, Pear & White Chocolate Yule Log

Serves : 6 to 8

Time: 1 h 30

Difficulty:

Published on : 26 Oct. 2012

Author: Chef Philippe

27 ratings

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Ingredients for 6 to 8:

For the brownie:
200g dark chocolate
200g walnuts
200g castor sugar
125g unsalted butter, soft
2 whole eggs
70g flour
1 pinch of salt

For the pear mousse:
300g Capfruit pear purée
35cl whipping cream
100g castor sugar
3 gelatin sheets
For the passion fruit mousse:
300g passion fruit purée
35cl whipping cream
50g castor sugar
50g vanilla sugar
3 gelatin sheets

For the white chocolate icing:
200g white chocolate
100g unsalted butter, softened
For the finish:
Gold flakes
Cape gooseberry
Christmas cake toppers
Utensils:
"Bakewell" paper
Gelatin Sheets +/- 170 bloom (x 400)
Stainless steel whisk
Elveo Rubber Spatula
Non-Stick Yule Log Cake Tin

Method for Passion Fruit, Pear & White Chocolate Yule Log:

Before starting this Passion Fruit, Pear and White Chocolate Yule Log recipe, make sure you have organised all the necessary ingredients.

For the brownie: Crush the walnuts.

Melt the dark chocolate with a little water in a bain-marie or on very low heat.

Combine the butter and sugar until homogeneous. Add the eggs and combine...

... add the melted chocolate...

... the chopped walnuts...

... the sifted flour and the salt. Combine all the elements.

Pour the preparation on a sheet of greaseproof paper, slightly greased...

... and spread evenly.

Cook at 180°C (gas 4) for 25 minutes...

... until the brownie cracks a little on the surface.

Remove the from the oven and let cool.

For the pear mousse: Pour the pear purée in a saucepan.

Add the castor sugar...

... and heat, without bringing to the boil.

Away from the heat, add the gelatin sheets (softened in cold water and strained beforehand). Combine until the gelatine is completely dissolved. Leave out to cool, making sure the preparation does not solidify.

In the meantime, beat the whipping cream until you obtain a whipped cream.

Add 1/3 of the whipped cream to the cold pear purée.

Combine well with a whisk.

Add the remaining 2/3 of whipped cream...

... then combine with the spatula.

Line a yule log mould with cling film.

Fill the yule log mould with pear mousse halfway up. Even the surface and refrigerate.

For the passion fruit mousse: Heat the passion fruit purée in a saucepan.

Add the castor sugar...

... and heat, without bringing to the boil.

Away from the heat, add the gelatine sheets (softened in water and strained beforehand. Combine until the gelatine is completely dissolved. Leave out to cool, making sure the preparation does not solidify.

In the meantime, beat the whipping cream until you obtain a whipped cream.

Add 1/3 of the whipped cream to the cold passion fruit purée.

Combine well with a whisk.

Add the remaining 2/3 of whipped cream.

Pour the passion fruit mousse in the yule log mousse...

... and fill up to the top. Pour the passion fruit mousse carefully as the pear mousse at the bottom might not be completely set.

Cut the brownie biscuit to the dimensions of the log mould.

Arrange the biscuit rectangle carefully over the passion fruit mousse. The brownie biscuit is very fragile and will break easily. Refrigerate for at least 2 or 3 hours.

For the white chocolate icing:Melt the butter and white chocolate in a bain-marie or over low heat. Set aside to cool.

Release the log from the mould and transfer onto a rack.

Remove the mould first...

... and remove the cling film.

Spread the cold icing over the surface of the log.

Sprinkle gold flakes over the surface and arrange a Cape gooseberry on one end of the log.

Chef's tip:

If you don't want to use gelatine sheets, which are of animal origin, you can replace them with agar-agar, a powder extracted from red seaweeds.
Recommended quantity: 1 gelatin sheet (2 grams) = 0.6 grams of agar-agar.