Buche de Noel Cocoa
Part 1: Cocoa Dacqouise
Ingredients
Method- 190g Egg Whites
- 80g Granulated Sugar
- 120g Hazelnut Flour
- 80g Confectioners' Sugar
- 6g Rice Flour
- 19g deZaan Terra Rossa Cocoa Powder
- Sift all the dry ingredients, except for granulated sugar.
- Whip the egg whites with the sugar.
- Once at stiff peaks, add the sifted dry ingredients and fold gently.
- Transfer to a prepared mold. Spread evenly.
- Sprinkle with hazelnuts on top.
- Bake at 170°C/338ºF for approx. 12-15 minutes.
- Cool. Reserve for assembly.
Note: Mold needed - 40 x 30 cm with a height of 1 cm.
Part 2: Rich Terracotta Tonka Cremeux
Ingredients
Method- 250g Milk (2%)
- 2 Tonka Beans
- 60g Granulated Sugar
- 50g Egg Yolks
- 110g deZaan Stellar Cocoa Butter (melted)
- 60g deZaan Rich Terracotta Cocoa Powder
- 20g Powdered Gelatin (bloomed)
- Infuse the tonka beans in milk for 15 minutes. Strain into a pot.
- Make a crème anglaise with infused milk, 20g of sugar, and egg yolks.
- Once creme anglaise is ready, add deZaan Stellar cocoa butter (melted), deZaan Rich Terracotta cocoa powder, and 40g of sugar. Blend with an immersion blender.
- Add the gelatin. Blend thoroughly with immersion blender.
- Transfer to molds and freeze. Reserve for assembly.
Part 3: Soft Caramel
Ingredients
Method- 150g Granulated Sugar
- 75g Glucose Syrup
- 210g Cream 35% (warmed)
- 2g Fleur de Sel
- 55g Butter
- 20g Powdered Gelatin (bloomed)
- Cook the sugar and glucose to a golden-brown caramel.
- Gradually add the cream and cook until incorporated.
- Stir in the fleur de sel and butter.
- Add the gelatin and mix until combined.
- Allow to cool and transfer to a flat sheet tray lined with silpat. Freeze until ready to assemble.
Part 4: Cocoa Streusel
Ingredients
Method- 90g Butter
- 110g Hazelnut Flour
- 75g Rice Flour
- 15g deZaan Terra Rossa Cocoa Powder
- 80g Brown Sugar
- 1g Fleur de Sel
- In a food processor, mix all the ingredients until you get a paste.
- Spread evenly between two parchment papers.
- Bake at 165°C/329ºF for 15 minutes.
- Cool and reserve for assembly.
Part 5: Croustillant
Ingredients
Method- 170g Cocoa Streusel
- 40g Roasted and Chopped Hazelnuts
- 10g Hazelnut/Almond Praline
- 10g deZaan Stellar Cocoa Butter (melted)
- 100g Dark Chocolate 70% (melted)
- In a mixing bowl, mix all the ingredients (except for the dark chocolate) with a paddle attachment. Mix until combined.
- Add the dark chocolate and mix until combined.
- Spread evenly onto the dacquoise. Cut into desired size.
- Freeze until ready to assemble.
Part 6: Rich Chocolate Mousse
Ingredients
Method- 188g Milk
- 40g deZaan True Gold Cocoa Powder
- 49g Powdered Gelatin (bloomed)
- 212g Dark chocolate 70%
- 400g Cream 35% (whipped)
- In a saucepan, heat the milk and deZaan True Gold cocoa powder to a minimum of 60ºC/140ºF.
- Once at temperature, pour over the gelatin and dark chocolate. Blend with immersion blender.
- At 35ºC/95ºF, fold in whipped cream.
- Assemble immediately.
Part 7: Carbon Black Mirror Glaze
Ingredients
Method- 160g Water
- 110g deZaan Carbon Black Cocoa Powder
- 125g Condensed milk (unsweetened)
- 310g Granulated Sugar
- 50g Glucose Syrup
- 130g Powdered Gelatin
- 200g Neutral Glaze
- Bloom the gelatin.
- Bring the water and deZaan Carbon Black cocoa powder to a boil.
- Add the condensed milk, glucose, and sugar and boil.
- Pour over the gelatin and neutral glaze. Blend until combined.
- Cool and reserve.
- Warm the glaze to 38ºC/100ºF and pour over the buche.
Part 8: Assembly
Method- Make an upside-down assembly. Start with the mousse at the bottom of the mold making sure to raise mousse to the edges with an off-set spatula.
- Place the chocolate tonka cremeux followed by the soft caramel in the center of the mold.
- Add more mousse, filling to the edge of the mold.
- Finish with the dacquoise/streusel cut-out pressing down gently to seal the top.
- Glaze the frozen cake and decorate to your liking.
Note: The Mold used for this recipe is Gianduja 25 x 9 cm by Silikomart.
