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DeZaan Image Of Cocoa Buche De Noel
Part 1: Cocoa Dacqouise
  • 190g Egg Whites
  • 80g Granulated Sugar
  • 120g Hazelnut Flour
  • 80g Confectioners' Sugar
  • 6g Rice Flour
  • 19g deZaan Terra Rossa Cocoa Powder
  1. Sift all the dry ingredients, except for granulated sugar.
  2. Whip the egg whites with the sugar.
  3. Once at stiff peaks, add the sifted dry ingredients and fold gently.
  4. Transfer to a prepared mold. Spread evenly.
  5. Sprinkle with hazelnuts on top.
  6. Bake at 170°C/338ºF for approx. 12-15 minutes.
  7. Cool. Reserve for assembly.

Note: Mold needed - 40 x 30 cm with a height of 1 cm.

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

Note: The Mold used for this recipe is Gianduja 25 x 9 cm by Silikomart.


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