Bûche Borealis

- A recipe by Corentin MAGNIN

Making the recipe

For a 30x80cm yule log mold

IQF frozen fruit Red fruits

Frozen puree without added sugar Acaï

Coconut cream without added sugar

Frozen puree without added sugar Lime

Ingredients

Whole eggs – 160g
Sugar – 140g
Melted butter – 80g
Flour – 1OOg
Cornstarch – 55g
Baking powder
As needed, coconut powder

Using a stand mixer with a whisk attachment, whip the eggs and sugar until light and ribbon-like. Add the warm melted butter, then gently fold in the pre-mixed dry ingredients using a spatula.
Pour the mixture into a 40×30 cm sponge tray greased and lined with parchment paper, sprinkle with coconut powder, and bake at 160°C for 25–30 minutes.
Once cooled, unmold and cut a strip measuring 28×6.5 cm. Set aside for assembly.
Ingredients

Butter – 62,5g
Brown sugar – 62,5g
Almond powder – 40g
Coconut powder – 22,5g
Flour – 47,5g
Fine salt – 1g

In a stand mixer fitted with a paddle, mix all ingredients until a crumbly texture forms. Spread on a baking mat and bake at 160°C for about 15 minutes. Keep in a dry place.
Ingredients

Coconut streusel – 200g
Cacao Barry Satin white chocolate – 42,5g
Cacao Barry almond praline – 37,5g
Cacao Barry feuillantine – 20g

Melt the white chocolate, then mix in the praline, feuillantine, and streusel. Spread between two sheets of parchment paper to about 2.5 mm thickness.
Once cooled, cut into a 30×8 cm rectangle. Set aside for assembly.
Ingredients

Les vergers Boiron açaí puree – 120g
Les vergers boiron lime puree – 24g
Sugar – 22,5g
NH pectin – 1g
Les vergers Boiron IQF red fruit mix – 93,5g
Gelatin mass – 24,5g

Heat both purees together, then sprinkle in the sugar and pectin mixture while whisking. Bring to a boil, remove from heat, then add the IQF fruits and gelatin mass.
Pour into a 30×4 cm stainless-steel insert mold for a round yule log and freeze.
Ingredients

Les vergers Boiron coconut cream – 150g
Sugar – 18g
NH pectin – 3,5g
Gelatin mass – 7,5g

Heat the coconut cream in a saucepan. Mix the sugar and pectin together, then whisk into the hot cream. Boil for 2 minutes, then add the gelatin mass.
Pour directly over the Açaí & Red Fruit insert and freeze.
Ingredients

Les vergers Boiron açaí puree – 166g
Les vergers Boiron lime puree – 5g
Water – 50g
Sugar – 65g
NH pectin – 3,5g
Cornstarch – 11g
Unsalted butter – 32,5g
Gelatin mass – 15g

Heat the purees in a saucepan. Mix all dry ingredients and add them to the hot liquid while whisking. Add the gelatin mass at the end of cooking.
Cool to 40°C, then blend in the butter with an immersion blender.
Pour the cream over the coconut confit to finish the insert. Keep the remaining cream refrigerated for assembly.
Ingredients

Les vergers Boiron coconut cream – 220g
Sugar – 20g
Whipped cream – 180g
Gelatin mass – 30g

Heat half the coconut cream with sugar, dissolve the gelatin mass, then add the rest of the coconut cream.
At 26°C, gently fold in the whipped cream using a spatula. Set aside for assembly.

Montage

Whisk the remaining Açaí cream until smooth and place in a piping bag with a plain nozzle. Pipe the cream on a De Buyer decorative yule log insert mat (every other groove), place the mat in a 30×8 cm round stainless-steel mold, and freeze briefly.

Pour the coconut mousse halfway up the mold, insert the frozen Açaí & Coconut insert, and cover with another thin layer of coconut mousse.
Top with the Savoie sponge strip, then the reconstructed shortbread base. Freeze completely.

Unmold the log, spray with the neutral glaze for a glossy finish, and decorate with white chocolate ends dusted with coconut and blackcurrant powder.

Corentin MAGNIN

With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.