Mango Insert (sets fast, easy to unmold)

1. Soak the gelatin in cold water.
2. Cut the mango (or use frozen) and add the apple juice, then warm gently.
3. Blend into a smooth purée (or slightly chunky if you prefer).
4. Return to low heat to warm the purée.
5. Off the heat, squeeze out the gelatin and whisk it into the hot purée until fully dissolved.
6. Pour into the small insert mold, let it cool slightly, then freeze until solid.
7. Tip: the insert must be very firm (several hours frozen) so it won’t break during assembly.

Coconut Dacquoise (soft, clean slicing)

1. Mix shredded coconut + almond flour + icing sugar (pulse briefly if the coconut is coarse).
2. Whip the egg whites to stiff peaks, then add the caster sugar at the end to stabilize.
3. Gently fold in the dry mixture with a spatula.
4. Pipe or spread into a rectangle slightly larger than your mold.
5. Bake 20 minutes at 180°C (preheated oven), then cool completely.

Coconut Crémeux (silky and stable)

1. Soak the gelatin in cold water for 10 minutes.
2. Heat coconut milk + sugar until the sugar dissolves, then remove from the heat.
3. Stir in the squeezed gelatin until melted.
4. Pour over white chocolate (if using) and emulsify; let cool until just lukewarm.
5. Whip the cream to soft peaks, then fold it into the cooled coconut mixture (it must not be hot).

First Assembly (insert mold / medium cavity)

1. Unmold the frozen mango insert.
2. Pour half of the coconut crémeux into the medium insert mold.
3. Place the mango insert on top, then cover with the remaining crémeux.
4. Freeze until completely set.

Mirror Glaze (smooth, bubble-free, at the right temperature)

1. Soak the gelatin for 10 minutes.
2. Heat water + glucose + sugar to 103°C.
3. Pour over the sweetened condensed milk, add squeezed gelatin, and stir to dissolve.
4. Pour onto the white chocolate and add the coloring.
5. Once the chocolate melts, blend with an immersion blender, keeping the blade fully submerged to avoid bubbles.
6. Transfer to a container, press cling film onto the surface, and chill overnight.

Mango Mousse (light and stable)

1. Soak the gelatin in cold water.
2. Blend mango + apple juice (smooth or slightly chunky).
3. Warm part of the purée with a little sugar, taste, and adjust sweetness.
4. Off the heat, add squeezed gelatin and mix well.
5. Let the mixture cool completely (very important).
6. Whip the cold cream, then fold it into the gelled mango purée in a few additions.

Second Assembly (25 x 8 x 6.7 cm yule log mold)

1. Unmold the frozen coconut/mango insert.
2. Trim the dacquoise to fit the mold.
3. Pour half of the mango mousse into the mold.
4. Add the insert and press gently to remove air pockets.
5. Cover with the remaining mousse.
6. Place the dacquoise on top and press lightly so it sticks.
7. Wrap and freeze (ideally overnight).

Final Glazing and Finishing (Mirror Glaze Temperature + Clean Setup)

1. Reheat the glaze to 37°C to liquefy it, then let it cool back down to 35°C for a smooth, even coating.
2. Unmold the yule log while it is fully frozen (this is key for a flawless finish).
3. Place it on a wire rack set over a tray or dish lined with cling film to catch and reuse the glaze.
4. Pour the glaze at 35°C in one steady stream, covering the log completely.
5. For an extra-clean finish: collect the glaze, strain it through a fine sieve, then glaze again if needed.
6. Transfer the log to the refrigerator and keep it chilled until serving.