Chocolate Buche
Part 1: Pain de Gene Biscuit
Ingredients
Method- 200g Whole Eggs
- 205g Almond Paste 50%
- 38g Flour
- 2.5g Instant Yeast
- 117g Almond/Hazelnut Praline
- 64g Butter (melted)
- 90 Whole Hazelnuts
- Mix the eggs and almond paste until combined.
- Mix in a stand mixer for 5 minutes or to the ribbon stage.
- Fold in the yeast and flour. Add the melted butter and praline. Mix until combined.
- Spread the biscuit onto a 20cm x 40cm sheet tray lined with parchment paper.
- Sprinkle the hazelnuts over the top. Bake at 170°C/338°F for 10 minutes.
- Cut bands of 45 x 320mm and reserve.
Part 2: Croustillant
Ingredients
Method- 20g Chocolate 72%
- 25g Almond/Hazelnut Praline
- 27g Hazelnut Paste
- 27g Feuilletine
- 0.56g Fleur de sel
- Melt the chocolate over a bain-marie.
- Add the praline and hazelnut paste. Mix until smooth.
- Add the feuilletine and salt and mix.
- Spread onto the bands of the biscuit and reserve in the freezer.
Part 3: Chocolate Insert
Ingredients
Method- 165g Cream 35%
- 83g Milk
- 6g Granulated Sugar
- 1.30g Pectin 325NH95
- 58g Chocolate 70%
- 0.60g Fine Salt
- Combine the sugar and pectin together and reserve.
- Warm up the cream and milk together. At 40°C/104°F, add the sugar and pectin mixture. Bring to a boil.
- Pour over the chocolate (in 3 stages) mixing until combined.
- Refrigerate overnight. On the following day, mix with a spatula and place into a piping bag.
- Pipe 250g into the molds.
Part 4: Chocolate Mousse
Ingredients
Method- 75g Chocolate 66%
- 65g Milk
- 60g Cream 35%
- 26g Egg Yolks
- 20g Rich Terracotta Cocoa Powder
- 40g Granulated Sugar
- 337g Cream 35% (whipped)
- Melt the chocolates over a bain-marie.
- Bring the cream and milk to a boil.
- Temper onto the egg yolks (premixed with sugar and cocoa powder) by mixing continuously.
- Bring back to heat and cook to 82°C/179°F.
- Pour over the melted chocolates and emulsify.
- Once the crémeux is at 50°C/122°F, fold in the whipped cream.
Part 5: Whipped Chocolate Ganache
Ingredients
Method- 110g Cream 35% (1)
- 1g Salt
- 1.5g Gelatin (hydrated)
- 32g Chocolate 66%
- 20g deZaan Crimson Red Cocoa Powder
- 110g Cream 35% (2)
- Bring the cream (1) to a boil and add the gelatin.
- Pour over the chocolate and cocoa powder (in 3 stages).
- Add the cream (2) and emulsify.
- Refrigerate overnight. Once ready to use, whip the ganache to soft/medium peaks.
Part 6: Glaze
Ingredients
Method- 42g Water
- 100g Granulated Sugar
- 37g Glucose Syrup
- 28g deZaan Crimson Red Cocoa Powder (sifted)
- 73g Cream 35%
- 3 Sheets of Gelatin
- 11g Invert Sugar
- Bring the water, sugar, and glucose to a boil.
- Add the cocoa powder and mix thoroughly.
- In another pot, bring the cream and trimoline to a boil.
- Add the cream mixture to the water mixture. Bring to a boil.
- Add the gelatin. Mix until dissolved and refrigerate overnight.
Part 7: Chocolate Spray
Ingredients
Method- 50g Chocolate 70%
- 50g deZaan Stellar Cocoa Butter Drops
- Melt the ingredients over a bain-marie and mix with an immersion blender until smooth.
- Reserve warm until needed.
Part 8: Assembly
Method- Once all the components have been made, start by filling the molds about ¼ up with the mousse.
- Add the insert at the center and press gently. Add ¼ of mousse to cover the insert. Add the biscuit and feuilletine bands.
- Fill the rest with mousse until sealed and freeze until set.
- Pipe the whipped ganache decoratively (refer to the picture for decoration). Freeze until set.
- Spray with chocolate spray and freeze.
- Glaze the Buche and place the frozen whipped ganache decoration on top of the Buche.
- Decorate with white chocolate décor of your choice.
