Pierre Hermé was elected as world best pastry chef in 2016 by “World’s 50 Best Restauants” award. His most famous Mogador dessert is his macaroons. He also created a whole collection, with a christmas log, chocolate drinks, sweet truffle … Pierre Hermé describes this dessert as the “perfect balance between the sweetness of milk chocolate and the acidity of the passion fruit”, highlighting aromas.
As always his recipes are very tough. Therefore, I propose his milk chocolate and passion fruit Mogador Yule log Christmas cake, somewhat adapted or made easier. And also explained so that each step can be understood and simple to make.
First a few information:
- The most important is to have an overview of the main steps to be handled. To understand what have to be done and when. See the “Main steps” section in the recipe.
- There are a lot of passion fruit in the chef’s recipe. As passion fruits may be expensive I propose to replace (for the syrup more than for the ganache) by passion fruit juice (ideally 100% or with the highest percentage of fruit as possible). Depending on the juice you will find, you may have to reduce a bit the amount of sugar.
- For the Biscuit Roll, refer to the recipe explained step by step in photo in the cooking basics category here. It might help (for its preparation and for the rolling part)
- As you won’t use all egg yolks, why not preparing French cannelés (recipe here)? if you don’t have the proper molds, never mind, just use small individual molds you have.
- If you are used to your own dark chocolate icing, the one you often prepare for your cakes, just use it instead of mine.
- If the origin and the story of Christmas log interests you, read this: Origin and history of the Christmas yule log.