1. Mango ganache :
Melt the chocolate in a bain-marie, while boiling the cream with the glucose. Add the cream (50g) to the chocolate to form a shiny core of ganache, and continue mixing, adding the coulis and remaining cold cream. Leave to rest in the fridge for at least 5 hours, then whip the ganache until it has a texture that holds together well.
2. Coconut sponge cake
Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture turns white. Whisk the egg whites until stiff, then fold them gently into the mixture to ensure they don’t break.
Pour the mixture onto a lightly oiled silicone mat. Smooth with a spatula and bake in the oven for 10 minutes.
As soon as you take the log out of the oven, turn it out onto a damp cloth. This will enable you to roll the log without breaking the cookie. Immediately roll the cake in the cloth and leave to cool for ten minutes. When the ganache has set, roll out the cookie and cover it with a thin layer of ganache. At one end, place a generous line of fresh mango pieces. Roll out the cookie again and cut off about 2 cm at one end.
Use the end of the ganache to decorate the top of your buche. Use grated coconut and mango pieces on top.
Enjoy!
