{"id":24891,"date":"2025-10-20T16:23:27","date_gmt":"2025-10-20T14:23:27","guid":{"rendered":"https:\/\/www.unipatis.fr\/recette\/buche-passion-vanille\/"},"modified":"2025-12-14T08:24:54","modified_gmt":"2025-12-14T07:24:54","slug":"buche-passion-vanille","status":"publish","type":"recette","link":"https:\/\/www.unipatis.fr\/en\/recette\/buche-passion-vanille\/","title":{"rendered":"Buche Passion Vanille"},"content":{"rendered":"

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Accueil<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t
\n\"Mango
\n\"\"<\/p>\n

THE PRODUCTS WE USE<\/h3>\n

A rectangular, frame-like log<\/strong> that combines the sweetness of vanilla with the exoticism of passion fruit and mango.
Its structure combines a sponge cake soaked in passion syrup<\/g>, a tangy mango-passion confit<\/g>, a ready-to-use crunchy passion filling<\/g>, a creamy vanilla bavaroise<\/g>, and a light vanilla ganache mont\u00e9e<\/g>, all sublimated by a white chocolate rocher glaze<\/g>. An elegant dessert imagined by Unipatis<\/strong>, balanced and luminous, perfect for festive window displays or summer creations. <\/p>\n

ASSEMBLY AND FINISHING<\/h3>\n

\"\"<\/p>\n

    \n
  1. Final result seen from above.<\/li>\n<\/ol>\n

    \"Unipatis<\/p>\n

    2. Use a 40×60 mould to make 8 logs. <\/strong> <\/p>\n

    \"\"<\/p>\n

    3. Layer 6 layers on top of each other: cookie spoon syrup passion, croustillant passion, bavaroise vanille, cookie spoon syrup passion, confit mango passion, bavaroise vanille.<\/p>\n

    \"\"<\/p>\n

    4. Assemble equal layers, each 8cm high.<\/p>\n

    \"\"<\/p>\n

    5. The result is a log measuring 60cm x 40cm.<\/p>\n

    \"\"<\/p>\n

    6. Cut into 8 logs of 7.5 \u00d7 40 cm (\u2248 96 parts). Apply white rocher glaze to contours <\/strong><\/p>\n

    \"\"<\/p>\n

    7. Prepare the vanilla ganache.<\/p>\n

    \"\"<\/p>\n

    8. Apply the vanilla ganache with a St Honor\u00e9 piping bag.<\/p>\n

    \"\"<\/p>\n

    9. Finish with mango passion fruit confit.<\/p>\n

    INGREDIENTS<\/h3>\n

    1 frame 400x600x50 mm<\/h3>\n

    8 Logs 7.5 x 40 mm
    \n\u2248 Total: 96 parts<\/p>\n

    BISCUIT CUILLERE PASSION
    \nBiscuit cuill\u00e8re 900 g
    \nPur\u00e9e passion 112 g
    \nSyrup 30\u00b0 150 g
    \nWater 38 g<\/p>\n

    CROUSTILLANT PASSION
    \nReady to use 1000g (A)<\/p>\n

    BAVAROISE VANILLA
    \nMilk 1000 g
    \nEgg yolk 200 g
    \nSugar 200 g
    \n2 Vanilla pods
    \nDessert jelly 160 g (B)
    \nWater 100 g
    \nCr\u00e8me mont\u00e9e 1000 g<\/p>\n

    MANGO PASSION CONFIT
    \nFor 1 frame + 150 g decoration:
    \nSugar 350 g
    \nPectin Fruit topping 30 g (C)
    \nPuree Mango 500 g
    \nPuree Passion 500 g<\/p>\n

    GLACAGE ROCHER CHOCOLAT BLANC
    \nReady to use (D)
    \nVanilla ganache
    \nWhite chocolate, full-fat liquid cream,
    \nvanilla pods.<\/p>\n

    BISCUIT<\/strong><\/h4>\n

    Genoise or spoon<\/p>\n

    DECORS<\/strong><\/h4>\n

    Chocolate chips<\/p>\n

    Topics<\/p>\n

    USTENSILS<\/strong><\/h4>\n

    Stainless steel log mould
    Rhodo\u00efd sheet
    Cheese knife<\/p>\n

    our other recipes<\/h3>\n

    Pistachio dessert buche<\/p><\/div><\/a>

    Strawberry vanilla dessert buche<\/p><\/div><\/a>

    Orange and chocolate buche<\/p><\/div><\/a><\/div>\n

    #UNIPATIS<\/h2>\n

    NEWSLETTER REGISTRATION :<\/p>\n

    KEEP IN TOUCH!