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


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