Frozen Mini Yule Logs with Okumidori Matcha Tea and a Mango/Passion Fr

Mini frozen matcha Yule logs with a mango-passion fruit insert: a fresh and original holiday dessert.
The umami of matcha pairs with the tangy sweetness of exotic fruits.
The dacquoise and the cream use an organic culinary-grade matcha and an Okumidori matcha.

Mini-bûches glacées au thé matcha okumidori et insert mangue passion

Sabine has prepared delicious mini frozen Yule logs for us to celebrate the holiday season. The umami of matcha pairs wonderfully with the sweetness of the mango/passion fruit insert.

ingrédients recette de bûches glacées au thé matcha mangue passion

Makes 8 mini Yule logs or 1 Yule log for 6-7 people

Ingredients:

Culinary-grade matcha dacquoise:

- 90 g of organic almond powder
- 50 g of organic icing sugar
- 25 g of organic cornstarch
- 100 g of organic eggs
- 1 teaspoon of organic culinary-grade matcha

Mango/passion fruit mousse:

- 180 g of organic mango purée
- The juice of two organic passion fruits
- 1 sheet of organic gelatin (or organic agar-agar)
- 65 g of organic heavy cream, well chilled

Okumidori matcha cream:

- 335 g of organic whole milk
- 50 g of organic brown sugar
- 30 g of organic cornstarch
- 65 g of organic egg yolk
- 35 g of melted organic unsalted butter
- 2 sheets of organic gelatin (or organic agar-agar)
- 250 g of organic heavy cream
- 5 g of organic Okumidori matcha

Vanilla Chantilly:

- 150 g of organic heavy cream
- 1 organic vanilla pod
- 40 g of organic white chocolate

Equipment: Silikomart Kit chic éclair mold, including 2 silicone molds.

Classic Organic Matcha for Lattes and Cooking

Voir le produit

From a blend

Certified organic

Taste without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

Gourmet illustration packaging

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These little Yule logs can be made the day before.

mini bûches au thé matcha bio insert mangue passion

Prepare the mango/passion fruit mousse:

Place the gelatin in a large bowl of cold water. In a saucepan, pour in the mango purée and the passion fruit juice. Bring to a simmer. Off the heat, add the squeezed-out gelatin, mixing well. Let cool.

Meanwhile, whip the cream into Chantilly, then fold it into the fruit mixture. Pour this mixture into the ball-shaped mold. Place in the freezer for at least 2 hours.

Prepare the organic matcha dacquoise:

Preheat the oven to 180°C.

Whip the egg whites, adding the icing sugar as soon as they start to foam. Then gently fold the remaining ingredients into the egg whites. On a baking mat, spread the batter into a 30x30 cm square and smooth it with a spatula. Bake at 170°C for 12-15 minutes.

Let cool, then cut the sponge to the shape of the base mold.

Prepare the Okumidori matcha cream:

Place the gelatin in a large bowl of cold water. In a saucepan, heat the milk. Off the heat, add the Okumidori matcha and mix well with a whisk. Cover and let steep.

In a bowl, whisk the egg yolks with the sugar, the cornstarch and the butter until you get a frothy mixture. Bring the milk/matcha mixture to a boil, then pour the egg yolk mixture into the saucepan. Cook this mixture, stirring constantly. The cream should thicken. Off the heat, add the squeezed-out gelatin and mix. Let cool to 35°C.

Whip the heavy cream, then fold it into the matcha cream. Pour into the base mold of the éclair.

Take the ball-shaped mango/passion fruit inserts out of the freezer. Unmold each insert and place it in the center of the matcha cream.
Close with the organic culinary-grade matcha dacquoise. Freeze for at least 12 hours.

Prepare the vanilla Chantilly that will decorate the top of the mini Yule logs (using the ball-shaped mold):

Cut the vanilla pod in half and scrape the inside with a knife to remove the seeds. Heat the cream to 70°C with the vanilla seeds. Pour over the white chocolate and mix well to melt the chocolate completely.

Let cool and, once everything is well chilled, whip the mixture into Chantilly and pour it into the ball mold. Freeze for at least 3 hours.

For assembly:

Unmold the base of the mini Yule logs and unmold the ball-shaped vanilla Chantilly. Dust the mini Yule logs with Okumidori matcha, then decorate with the vanilla Chantilly balls.

mini bûches glacées au thé matcha et insert passion mangue