THE FESTIVAL CARNET
Passion Fruit Christmas Yule Log
A log rolled with creamy passion fully cooked and mascarpone cream, tart and achievable with a hob.
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This Christmas log with passion fruit combines a cooked fruity cream, close to a curd, and a cream mascarpone little sweet. The fruit brings acidity, the sponge a soft base and the mascarpone a mild contrast. The mounting remains that of a classic roll: it requires neither insert mold nor freezing.
Uses an unsweetened passion puree, or fresh juice filtered and weighed. Avoid the nectar, more diluted. A cooking thermometer helps to cook the eggs without boiling the preparation. The passion cream should be completely cold before filling the sponge. At the time of service, a few shavings of white chocolate are enough to decorate the white cover and recall the softness of the filling.
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The preparation step by step
Prepare the cream with passion fruit
Break the two eggs of the passion cream into a small bowl, check that no piece of shell remains, and then pour them into a saucepan. Add the 60 g of sugar and 120 g of passion puree. Cold wheel to obtain a homogeneous mixture before placing the pan on low heat.
Cook the eggs without boiling
Heat for about 6 to 8 minutes, stirring continuously with the whisk, until in the corners. Monitor with the thermometer: reach 82 to 84 °C and immediately remove from the heat. The preparation thickens and tablespoons a spoon. Do not let it boil; excessive heat would cause the eggs to clot into small pieces.
Add the butter and then cool
Immediately put the cream in a fine strainer over a bowl. Stir in 50 g of butter in small amounts by gently whisking. Spread the cream in a dish on a maximum of 2 cm, covers on contact and refrigerates for 1 hour 30 minutes, until completely cooled. It must become creamy and hold on the spoon.
Prepare the plate and eggs
Preheat the oven to 180 °C in conventional oven setting (no fan). Tapes the 30 x 40 cm baking paper. Melt the 20 g butter and allow it to cool until lukewarm. Break each egg into a small bowl; separate the white from the yolk by passing the yolk between the half shells. Gather the four whites and four yolks in two bowls.
Whisk both preparations
Whisk the four yolks with 70 g of sugar for 3 minutes: the mixture must fade and thicken. Using clean beaters, whisk the four egg whites with the salt, then add the remaining 30 g sugar in three additions. Stop when the foam forms a soft peak at the end of the whisk, without becoming dry or lumpy.
Finish and spread the dough
Fold in a third of the whites to the yolks to soften them. Add the other whites and 100 g of sifted flour in two, with a spatula running from the bottom to the top. Mix two spoonfuls of lukewarm butter dough, then pour this mixture back into the bowl. Regularly spreads over the entire plate, right down to the corners.
Monitors the baking of sponge
Bake at mid-height for 10 to 12 minutes, without opening for the first 8 minutes. The sponge should be slightly golden, soft under one finger and no longer leave wet dough. Take it out as soon as these benchmarks are combined: a prolonged cooking dries this thin layer and makes rolling more difficult.
Preroll and let cool
Spread the dish clean, moistened and then very well wrung, on the worktop. Turn the hot sponge over, baking tray removed, then gently peels off the baking paper. Roll the sponge immediately with the tea towel, starting from a side of 30 cm. Let it cool for 30 minutes as well: the future log will be about 30 cm long.
Whip the mascarpone cream
Gather the 200 g of mascarpone, the 150 g of liquid cream and the 20 g of icing sugar in a cold bowl. Whisk at medium speed until you get a cream that keeps track of the whisk. Reserve about 170 g cold for the outside and keep the remaining 200 g to garnish the sponge.
Spread the layers of trim
Unroll the sponge completely cold and removes the towel. Spread all the passion cream cooled in a thin layer, leaving 2 cm free on the closing edge. Put the 200 g of mascarpone cream in small touches, then spread them gently. The layers must remain thin to be able to roll without overflowing the trim.
Roll and firm the log
Wrap the sponge from the side of 30 cm away from the empty border, with the help of the tea towel. Accompany the movement without squeezing strongly. Place the closure underneath on the service plate, covers and refrigerates at least 2 hours. Also keep the cream reserved for the cold during this essential setting time.
Simply covers and decorates
Spread the 170 g of mascarpone cream reserved on the cold roll, with the back of a spoon. Leave some wide and natural marks. Size the 20 g of white chocolate in shavings with a vegetable peeler and spread them in the center. Keep the log cool until service, then wipe the blade between each slice to preserve the colors.
Conservation. Store this covered log in the refrigerator, at 4 °C maximum, for 48 hours from the preparation of the passion cream. Prepare it the day before if you wish, but keep it cold until the service.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weigh the passion juice
The amount of juice varies a lot from one fruit to another. Filter the pulp and weigh 120 g of juice, not counting the seeds.
Never fill while still warm
A passion cream still hot would drop the mascarpone cream. Its center should be cold, not just the surface of the dish.
Questions Before You Start
Is passion juice in the bottle suitable?
Only if it is pure and unsweetened. Diluted nectar or sweetened drink does not provide the same acidity or concentration.
Can you cook the cream without a thermometer?
For this version with eggs without starch, a thermometer is strongly recommended. It allows cooking at 82-84 °C without reaching boiling.
Why is my passion cream grainy?
It probably warmed up too hard. Put it immediately in the sieve; if it remains separate or smells strongly cooked egg, repeat the filling.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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