Christmas is just around the corner, friends, which means it’s time to make the Yule log, right?
By now, you’re familiar with my annual offerings of new Yule log and dessert recipes, and I truly believe that the 2025 edition will delight you!
So, here’s my milk chocolate and mango Christmas Yule log.
Countless recipes are already available for you
Before diving into the details of this milk chocolate and mango Yule log, I’d like to remind you of the festive recipes already on the blog.
In the Yule log series…
the vanilla pear and chocolate log,
the lemon log,
the pear and praline log,
the tiramisu log,
the coffee log with creamy almond praline,
and theTatin log with cocoa beans.
In the entremet series…
the chocolate and raspberry entremet,
the vanilla and almond praline entremet,
the vanilla, hazelnut, and caramel dessert,
the mango and vanilla entremet,
the mango and passion fruit entremet,
the raspberry and meringue dessert,
and the chocolate and passion fruit entremet (or Yule log).
Special editions…
the rolled tiramisu and the Christmas house with chocolate, vanilla, and blueberries.
The composition of this milk chocolate and mango Christmas log
As with all my Yule log and dessert recipes, the preparations are relatively straightforward, each done separately. Judge for yourself…
You will need to prepare four components: a mango insert, a financier sponge, a praline feuilleté, and a milk chocolate cream. I assure you, there’s nothing insurmountable here…
If you have ever attempted one of my Yule log or dessert recipes in previous years, this one will be perfectly manageable for you.
My milk chocolate and mango Yule log, a versatile recipe
I even offer a delightful variation if you wish to switch things up from mango. Consider using passion fruit!
To do this, simply replace the 220 g of mango with the same weight of passion fruit. You can also add one sheet of gelatin soaked in cold water to your still warm fruit purée.
Feel free to suggest other versions if you give it a try!
My tips for optimal organization
For optimal organization, here’s what I recommend when making this passion fruit mousse (or log):
**Two days before serving:** Prepare the passion cream that will serve as both the insert and the decoration.
You will also make your almond financier, the mango brunoise, and the vanilla cream.
**One day before serving:** Assemble the main components of the log (or mousse), which include the vanilla cream, passion insert, mango brunoise, and financier sponge.
**On the day of serving:** Remove your mousse from the freezer and add any finishing touches, such as meringues or small cubes of mango. However, this is optional. I opted for a log that emphasizes simplicity and elegance instead.
The pairing of milk chocolate and mango
This pastry pairing presents a subtly balanced harmony between sweetness, exotic elements, and roundness.
Milk chocolate, with its creamy, smooth, and slightly caramelized notes, lends a melting texture and comforting richness. Mango, in contrast, enchants with its tropical aroma, tart freshness, and juicy flesh, creating a vibrant counterpoint.
Together, these two ingredients forge a delicate alliance: the sweetness of milk chocolate tempers the natural acidity of the mango, while the fruit brightens and enlivens the richness of the chocolate.
In entremets (which we are discussing now!), mousses, ganaches, or fruity inserts, this combination offers a stunning and modern aromatic profile. The mango provides a sensation of lightness that accentuates the richness of the chocolate, resulting in desserts that are both elegant and indulgent. It’s a perfect union for creating balanced, refined, and visually delightful pastry masterpieces. Tempted by this splendid recipe?
The necessary utensils:
A small saucepan,
A whisk,
A log insert mold,
A mixing bowl or a « cul-de-poule » basin,
A rectangular mold that fits the size of your log base (or a little larger),
A spatula,
Parchment paper,
A medium saucepan,
An immersion blender,
A piping bag (to pipe the cream properly without creating air pockets),
And a small offset spatula.
There you go! You are now ready to make your milk chocolate and mango Yule log!
Here is the recipe, Chef!
Milk Chocolate and Mango Christmas Log
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Loading...Ingredients
- Mango Insert
- 220 g of mango
- 50 g of sugar
- 3 g of pectin
- 1 tablespoon of lemon juice
- Financier Biscuit
- 55g egg whites
- 68 g powdered sugar
- 43 g almond flour
- 43 g salted butter
- 21 g flour
- Feuilleté Praline
- 60 g milk chocolate
- 75 g almond praline
- 70 g lace crepes
- Chocolate Cream
- 2 sheets of gelatin
- 80 g egg yolks or 4 yolks
- 40 g sugar
- 220 g heavy cream (minimum 30% fat)
- 200 g whole milk
- 160 g milk chocolate
Instructions
Mango insert
Place the diced mango in small cubes in the saucepan. Heat over medium heat.
Mix the sugar and pectin, pour over the mango that is simmering. Cook for 5 minutes.
Pour in the lemon juice, cook for another minute.
Place plastic wrap over your insert mold and pour in the mango compote.
Reserve in the freezer.
Financier biscuit
Preheat your oven to 170 degrees.
Melt the butter in a saucepan and let it cook a little until it has a slight nutty smell.
Pour the powders (sugar, almond, flour) into a mixing bowl.
Whisk to mix well then gradually pour in the egg whites.
When the mixture is well combined, add the brown butter in a steady stream. Whisk.
Pour the mixture into your mold (round or rectangular depending on whether you are making a dessert or a yule log).
Bake for about 23 minutes (the financier should be well golden).
Let cool on a wire rack.
Feuilleté praliné
Melt the milk chocolate in a bain-marie.
Pour it over the praliné and mix well with a spatula.
Add the roughly crushed lace crepes. Mix.
Pour onto a piece of parchment paper and make a rectangle that is 1 cm smaller in width and length than the bottom of your yule log mold (if the bottom measures 8cm x 20cm, make a rectangle of 7x19).
Reserve in the refrigerator.
Chocolate creamy
Place the gelatin sheets in cold water.
Mix the egg yolks with the sugar without blanching.
Bring the milk and cream to a boil.
Pour over the yolk and sugar mixture.
Transfer to the saucepan then cook over medium heat, stirring continuously with a spatula. (If you have a thermometer, maintain a temperature of 85 degrees).
When the mixture nicely coats the spatula (a liquid but thick texture), remove from heat. Add the squeezed gelatin sheets, mix.
Pour over the chopped chocolate. When the chocolate is soft, mix well.
Then use an immersion blender, taking care not to incorporate air into the mixture.
Reserve in the cool with plastic wrap in contact until use.
Assembly
Whip the cold chocolate creamy to loosen it.
Pipe a nice layer of creamy into your yule log mold.
Place the mango insert in the center, pressing down a bit to slightly raise some creamy over the edges of the insert.
Place a little creamy on top, then the feuilleté praliné and finally the financier.
Pipe the remaining creamy around the edges without leaving any air bubbles. Smooth with a spatula.
Freeze for at least 4 hours.
Take the yule log out of the freezer and set it in the refrigerator for at least 4 hours before tasting.
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