This year I wanted to try something a bit exotic and very easy to bake for my Christmas dessert. For this reason, I went for one of my favorite associations: chocolate and mango.
Christmas is around the corner and it’s now time for the fifth course of our French Christmas menu, meaning the dessert naturellement! If you missed the four previous courses, there is still time to catch up: we had smoked salmon choux puffs, a salmon tartare with avocado and mango, some amazing duck breasts with a honey raspberry and cranberry sauce served with a duo of parsnip and chestnut puree, then a wonderfully baked brie-camembert pyramid with pomegranate and pistachio.
In France, we usually serve a classic French log for Christmas: we call it la bûche de Noël. It can be a freshly baked one with different kind of fillings, or a frozen one, which looks like an ice cream log somehow. I prefer the first one but it is just a matter of taste. Last year, I baked a chestnut and chocolate log as well as a Grand Marnier log for Christmas. Our guests loved them and I became a huge fan of the Grand Marnier one, although I was not convinced about the taste in the beginning. I also added a twist of orange zests in the biscuit that gives a slight hint of bitterness to the log.
It takes less than a hour to prepare this French classic for Christmas and there is nothing difficult in the recipe. A lovely way to end your five-course menu for this special day. I do hope you enjoyed all the recipes of our Christmas menu and I wish you all a Merry Christmas!
- 4 large eggs
- ⅔ cup (125g) granulated sugar
- ½ orange (zests)
- 1 cup (125g) flour
- 9 oz (250g) mango
- ½ cup (100g) sugar
- 2 Tablespoons heavy cream
- 5.5 oz (150g) dark chocolate of good quality
- ½ cup (120g) softened butter
- 1¼ cup (120g) icing sugar
- 2 teaspoons rum
- For the biscuit: preheat the oven to 300°F (150°C). Whisk together the yolks and sugar until pale and fluffy. Add in the orange zests and sift in the flour over the mixture and whisk until incorporated. Beat the whites with a pinch of salt then incorporate to the mixture with the help of a rubber spatula. Spread the dough with the spatula over a large square form lined with parchment paper, about 20x60 cm and 1 cm thick. Bake for 20 minutes.
- Remove from the oven and transfer the dough with the parchment paper beneath it to a cool surface, covering with a humid cloth.
- For the filling: mix the mango with a hand mixer. Transfer to a medium bowl and add in the sugar and the heavy cream, and blend together until a smooth texture.
- For the glaze: melt the dark chocolate with the butter. Remove from heat, cool for a couple of minutes and incorpore the icing sugar. Blend gently with a wooden spatula. Cool for 10 more minutes.
- emove the humid cloth from the biscuit, then spread the mango filling over the surface. Roll carefully the biscuit lengthwise, removing the parchment paper from under. Transfer to a clean dish, then cover with the chocolate glaze. Cool in the refrigerator at least one hour. Just before serving you can sprinkle some icing sugar on top if desired.