Carbon Black Buche de Noel
Part 1: Carbon Black Mirror Glaze
Ingredients
Method- 74g Water
- 206g Sugar
- 60g deZaan Carbon Black Cocoa Powder
- 140g Cream (35%)
- 35g Fish Gelatin (6g Pork Gelatin)
- In a saucepan, add water and sugar, bring to a full boil (making sure the entire sugar is well dissolved).
- In a bowl of cool water, bloom the gelatin. When bloomed, squeeze out excess water and set aside until ready for use.
- Add the cream and espresso, and bring to a boil.
- Add deZaan Carbon Black cocoa powder and make sure to stir continuously until boiled.
- Take off heat and let cool for 10 minutes. Then add the gelatin. Blend in with burr mixer (hand-blender). Be careful not to incorporate too much air to prevent having bubbles when glazing.
Note: Make sure to prepare the glaze ahead of time to achieve proper temperature for glazing.
Part 2: Carbon Black Biscuit Moulleux
Ingredients
Method- 230g Granulated Sugar
- 230g Butter
- 0.75g Salt
- 1/2 Vanilla Bean
- 200g Eggs
- 120g Flour
- 50 Almond Flour
- 0.25g Baking Powder
- 40g deZaan Carbon Black Cocoa Powder
Tip: To add more moisture and cocoa flavor to the cake, soak the cake with Simple Cocoa Soaking Syrup (refer to recipe).
- Preheat oven to 175ºC (Note: If baking with fan, lower the temperature to 160ºC).
- Prepare one 20cm cake mold by lining the bottom of the mold with baking paper and greasing the sides with butter or greasing spray.
- Sift dry ingredients 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 a cake mold. Bake for 30-35 minutes at 175ºC.
- Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
- Once baked, remove 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 3: Salted Vanilla Whipped Ganache
Ingredients
Method- 404ml Cream (35% - quantity 1)
- 504ml Cream (35% - quantity 2)
- 75g Milk Powder
- 56g Cocoa Butter
- 2g Vanilla Paste
- 1.5g Salt
- 100g Granulated Sugar
- 7g Sheet Gelatin
- In a bowl, add cocoa butter, milk powder and salt. Set aside until ready to use.
- In a saucepan, add 1st quantity of cream, sugar and vanilla. Bring to a simmer. Take off heat and cover. Allow to infuse for 5 minutes.
- Add back onto heat and bring to a soft boil.
- Pour over cocoa butter & milk powder in 2-3 stages.
- Once the 1st quantity of 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 ready to use, add the desired quantity of ganache to a cold mixing bowl. Whisk until medium/hard peaks are formed.
- Use immediately after whipping.
Part 4: Cinnamon Caramel Mou
Ingredients
Method- 384ml Cream (35%)
- 4g Masala Chai Tea Herbs
- 114g Granulated Sugar
- 42g Glucose Syrup
- 54g Soft Brown Sugar
- In a saucepan, add cream and chai herbs. Bring to a simmer and then turn off heat and cover (needs to be warm when incorporating into caramel).
- In a medium pan, add all sugar. Start a dry caramel. Once it utrns to semi-dark golden caramel, deglaze with cream.
- Cook to 107ºC.
- Strain into a mixing bowl and mix on low speed until cooled (paddle attachment).
- Store in piping bags until ready for use.
Part 5: Assembly
Method- Once all components have been made, prepare a sheet tray with individual buche molds (Mold used for this recipe is Mini Buchette 8x by Silikomart professional).
- Whip ganache to soft/medium peaks and fill ¼ of the mold by making sure to cover the edges and corners. With a small off-set spatula, spread the ganache evenly through the mold.
- Fill the middle of the mold with the Chai Caramel Mou to approx. half way up.
- Fill the mold to about 80% up with the Vanilla Ganache.
- Place the Carbon Black biscuit in the center of the mold and push down gently.
- Seal the edges with the ganache and smooth the top with an off-set spatula.
- Freeze until completely set.
- Once frozen, unmold and place on a rack before freezing again.
- Prepare glaze by warming over a bain-marie to approx. 31ºC/87ºF.
- If glaze is too thick, add a bit of simple syrup to loose it up a bit.
- Take cakes from the freezer and allow them to come to temperature for 2-4 min (This allows the ice crystals to melt allowing no bubble build up during glazing). 12. Glaze cakes and place on desired serving board.
- Decorate with chocolate decor and finish with a gold leaf.
- Store in refrigerator for a maximum of 12 hours.
