La Tropicale Yule Log

Prepare a brown butter and set aside. In a mixing bowl, whisk the eggs and sugar vigorously for 20 seconds. Add honey and mix. Add the sifted flour with baking powder and vanilla seeds and mix again. Pour in the milk and mix before incorporating the warmed brown butter. Spread on a baking sheet lined with parchment paper or a silicone mat to a thickness of about 1 cm, to allow cutting a rectangle of 16×6 cm after baking. Bake for about 10-12 minutes at 170°C in a preheated oven. Let cool, then cut.

Melt the white chocolate and set aside. Crumble the gluten-free shortbread or sweet pastry crust. Crush the cornflakes. Mix all ingredients together, including the melted white chocolate. Spread 0.5cm thick layer on the madeleine biscuit. Freeze until assembling the log.

Mix sugar with pectin and set aside. Heat the Ponthier passion fruit puree with seeds and the mango puree in a saucepan. Off the heat, add the pectin and sugar, whisking to combine. Cook again to boil for about twenty seconds. Pour 250g into a 16x6x4 cm mold lined with film on the bottom and freeze completely before use.

Hydrate the gelatine with the water and set aside. Heat the liquid cream (1) with the scraped vanilla bean and let it infuse covered, off the heat, for 20-30 minutes. Reheat the infused cream, add the hydrated gelatine, and stir to dissolve. Pour over the white chocolate and cocoa butter and mix to melt it. Blend with an immersion blender. Cool to around 26-28°C. Meanwhile, whip the cold liquid cream (2) to soft peaks. Gently fold the whipped cream into the ganache when it reaches the desired temperature.

Melt the white chocolate with the cocoa butter, then add the grape seed oil and blend with an immersion blender. Cool to about 32-34°C before using.

Hydrate the gelatine in cold water for 10 minutes. Melt the passion fruit-flavoured white chocolate in a bain-marie or microwave and set aside. bring the milk, glucose syrup and Ponthier mango puree to a boil in a saucepan. When the milk is simmering, remove from heat, add the rehydrated (and squeezed) gelatine, and stir with a spatula to dissolve. Pour the hot milk over the melted chocolate, mixing with a spatula to emulsify. Add the liquid cream and blend with an immersion blender. Pour directly into a mold suitable for the dimensions of the log. Freeze overnight (or until fully set) before unmoulding.