Crimson Red Raspberry Buche de Noel

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Crimson Red Genoise

Ingredients

460g Granulated Sugar
460g Butter
2g Salt
½ Vanilla Bean
400g Eggs
280g Flour
200 Almond Flour
2 teaspoon Baking Powder
80g deZaan Crimsom Red Cocoa Powder

Method

Preheat oven to 175ºC (Note: If baking with fan, lower the temperature to 160ºC).
Prepare full sheet tray lined with silpat or parchement paper (lightly greased).
Sift dry ingredients (excluding salt, sugar & espresso powder) into a bowl and set aside until ready to use.
In a mixing bowl, add butter, sugar and salt. Mix until light and fluffy.
Once mixture is fluffy, add vanilla and eggs gradually by beating after each addition.
Once all wet ingredients have been well combined, fold in sifted dry ingredients.
Fold until there is no more trace of dry ingredients.
Transfer to sheet tray and bake for 8-10 minutes at 175ºC. Baking time depends on thickness of batter.
Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
Once baked, remove the cake from oven and allow it to cool for 5 minutes in the mold.
Remove cake from mold and let it cool down completely on rack before assembling the cake.

Part 2: Crimson Red Whipped Ganache

Ingredients

404ml Cream (35% - quantity 1)
504ml Cream (35% - quantity 2)
100g Granulated Sugar
20g deZaan Crimson Red Cocoa Powder
75g Milk Powder
56g Cocoa Butter
30g Fish Gelatin (6g Pork Gelatin)

Method

In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
In a saucepan, add 1st quantity of cream, sugar and deZaan Crimson Red cocoa powder. Bring to a soft boil.
Pour over cocoa butter & milk powder in 2-3 stages.
Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
Add 2nd quantity of cream to mixture and blend until well combined. Strain mixture and transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent the formation of skin.
Set in refrigerator for 24hrs for best results.
When the ganache is ready to use, add desired quantity to a cold mixing bowl and whisk until medium/hard peaks are formed.
Use immediately after whipping.

Part 3: 3-Ingredient Ganache

Ingredients

250g Cream (35%)
15g Raspberry Puree
75g Granulated Sugar
100g deZaan Crimson Red Cocoa Powder

Method

In a pot, add cream, puree & sugar. Bring to a boil.
Transfer to a heat proof bowl and gradually add in deZaan Crimson red powder whilst blending with an immersion blender.

Part 4: Raspberry Gel

Ingredients

300g Raspberry Puree
30g Granulated Sugar
3g Agar Agar

Method

In a pot, add puree and bring to a soft boil.
Blend sugar & agar agar until well combined.
Once to a boil, add sugar & agar mixture. Cook for 45 seconds to 1 minute.
Take off heat and transfer to a heat proof container.
Allow to set completely.
Blend in a food porcessor until smooth.
Transfer to a piping bag and reserve until ready to use.

Part 5: Assembly

Method

Once all components have been made, flip the genoise onto a flat surface lined with parchment paper. Prepare a large off-set spatula.
Spread an even layer of raspberry gel.
Spread an even generous layer of whipped ganache over the top of the gel.
At the longer side of the genoise, roll inwards gently.
From the same side with the rolled edge, pull parchment paper over the top by rolling at the same time. Roll until you have reached the other side.
Once the other side has been reached, roll so the lining of the edge is directly underneath the log.
Wrap with parchment paper and freeze over-night or until set.
Cut log into 2-3 pieces.
Spread an even but generous layer of the 3-ingredient ganache over the top of the log. Place silikomart mold over the top, covering the entire cake.
Press gently all around.
Return to freezer until ganache is completely set.
Take out of freezer, unmold and allow to come to temperature in the refrigerator.
Decorate with Raspberry gel and gold leaf.
Store in refrigerator.

Dezaan Image Of Crimson Red Raspberry Buche

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