Buche Ecrin
Part 1: Gluten-free Cocoa Biscuit
Zutaten
Methode- 170g Egg Whites
- 175g Granulated Sugar
- 110g Egg Yolk
- 20g Almond Flour
- 10g Potato Starch
- 50g deZaan Rich Terracotta Cocoa Powder
- Sift the cocoa powder, almond flour, and starch together and reserve.
- Make a light meringue with the egg whites and sugar. Whip to soft peaks.
- Gently fold in the egg yolks and sifted dry ingredients.
- Spread onto a ½ sheet tray to approx. 1cm thickness.
- Bake at 200°C/392°F for approx. 10 minutes.
- Reserve for assembly.
Part 2: Red Fruit Croustillant
Zutaten
Methode- 20g White Chocolate
- 20g Dried Raspberry Powder
- 18g Butter
- 30g Hazelnut Praline
- 20g Red Berries Puree
- 100g Feuilletine
- 1g Fleur de Sel
- Melt the white chocolate and mix in the raspberry powder until combined.
- Add the butter and hazelnut praline and mix. Add the feuilletine and salt.
- Spread onto the gluten-free biscuit. Refrigerate until set.
- Cut rectangles and reserve them in the freezer until needed.
Part 3: Cherry Jam
Zutaten
Methode- 200g Cherry Puree
- 10g Invert Sugar
- 10g Granulated Sugar
- 6g Pectin NH
- 26g Masse Gelatine
- 5g Lemon Juice
- Mix the pectin and sugar and reserve.
- Bring the puree and invert sugar up to a soft boil.
- Add the sugar and pectin mixture. Bring to a boil for 1 minute.
- Add the gelatine and lemon juice. Mix until combined.
- Transfer to insert mold. Freeze until set.
Part 4: Cherry Cocoa Mousse
Zutaten
Methode- 130g Cherry Puree
- 150g Cream 35%
- 150g Glucose Syrup
- 250g Chocolate 66%
- 50g deZaan Crimson Red Cocoa Powder
- 60g Masse Gelatin
- 390g Cream 35% (whipped)
- Bring the puree, cream, and glucose to a boil.
- Pour over the chocolate, cocoa powder, and gelatin. Mix until combined.
- Cool to 40°C/104°F. Fold in the whipped cream. Transfer to a piping bag.
- Reserve in the refrigerator until needed.
Part 5: Cherry Cocoa Cremeux
Zutaten
Methode- 121g Cherry Puree
- 121g Cream 35%
- 24g Invert Sugar
- 52g Egg Yolks
- 30g deZaan Rich Terracotta Cocoa Powder
- 30g Chocolate 40%
- Bring the puree, cream, and invert sugar to a boil.
- Add the egg yolks and cook to 83°C/181°F.
- Strain and add the cocoa powder and chocolate. Mix until smooth and add onto the cherry jam insert.
- Refer to the assembly section below for further instructions.
Part 6: Assembly
Methode- Pipe the mousse into the Buche mold.
- Add the insert into the center of the mold.
- Fill the rest of the mold with the mousse to approx. 90% of the way.
- Add the croustillant insert. Seal and the smooth edges. Freeze until set.
- Unmold the Buche. Dip the bottom part of the Buche into a hazelnut coating.
- Spray with a pink, orange shimmery finish.
- Decorate as desired.
