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DeZaan Hero Image Of Carbon Black Buche Noel
Part 1: Carbon Black Mirror Glaze
  • 74g Water
  • 206g Sugar
  • 60g deZaan Carbon Black Cocoa Powder
  • 140g Cream (35%)
  • 35g Fish Gelatin (6g Pork Gelatin)
  1. In a saucepan, add water and sugar, bring to a full boil (making sure the entire sugar is well dissolved).
  2. In a bowl of cool water, bloom the gelatin. When bloomed, squeeze out excess water and set aside until ready for use.
  3. Add the cream and espresso, and bring to a boil.
  4. Add deZaan Carbon Black cocoa powder and make sure to stir continuously until boiled.
  5. 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
  • 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).

  1. Preheat oven to 175ºC (Note: If baking with fan, lower the temperature to 160ºC).
  2. Prepare one 20cm cake mold by lining the bottom of the mold with baking paper and greasing the sides with butter or greasing spray.
  3. Sift dry ingredients into a bowl and set aside until ready to use.
  4. In a mixing bowl, add butter, sugar and salt. Mix until light and fluffy.
  5. Once mixture is fluffy, add vanilla and eggs gradually by beating after each addition.
  6. Once all wet ingredients have been well combined, fold in sifted dry ingredients. Fold until there is no more trace of dry ingredients.
  7. Transfer to a cake mold. Bake for 30-35 minutes at 175ºC.
  8. Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
  9. Once baked, remove cake from oven and allow it to cool for 5 minutes in the mold.
  10. Remove cake from mold and let it cool down completely on rack before assembling the cake.
Part 3: Salted Vanilla Whipped Ganache
  • 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
  1. In a bowl, add cocoa butter, milk powder and salt. Set aside until ready to use.
  2. 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.
  3. Add back onto heat and bring to a soft boil.
  4. Pour over cocoa butter & milk powder in 2-3 stages.
  5. Once the 1st quantity of cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
  6. 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.
  7. Set in refrigerator for 24hrs for best results.
  8. When ready to use, add the desired quantity of ganache to a cold mixing bowl. Whisk until medium/hard peaks are formed.
  9. Use immediately after whipping.
Part 4: Cinnamon Caramel Mou
  • 384ml Cream (35%)
  • 4g Masala Chai Tea Herbs
  • 114g Granulated Sugar
  • 42g Glucose Syrup
  • 54g Soft Brown Sugar
  1. 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).
  2. In a medium pan, add all sugar. Start a dry caramel. Once it utrns to semi-dark golden caramel, deglaze with cream.
  3. Cook to 107ºC.
  4. Strain into a mixing bowl and mix on low speed until cooled (paddle attachment).
  5. Store in piping bags until ready for use.
Part 5: Assembly
  1. 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).
  2. 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.
  3. Fill the middle of the mold with the Chai Caramel Mou to approx. half way up.
  4. Fill the mold to about 80% up with the Vanilla Ganache.
  5. Place the Carbon Black biscuit in the center of the mold and push down gently.
  6. Seal the edges with the ganache and smooth the top with an off-set spatula.
  7. Freeze until completely set.
  8. Once frozen, unmold and place on a rack before freezing again.
  9. Prepare glaze by warming over a bain-marie to approx. 31ºC/87ºF.
  10. If glaze is too thick, add a bit of simple syrup to loose it up a bit.
  11. 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.
  12. Decorate with chocolate decor and finish with a gold leaf.
  13. Store in refrigerator for a maximum of 12 hours.
DeZaan Image Of Carbon Black Buche Noel


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