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Dezaan Log De Noel Hero
Part 1: Cocoa Pate Sable
  • 75g Butter
  • 38g Confectioner’s Sugar
  • ½ Vanilla Bean or ½ Teaspoon Vanilla Xxtract
  • 25g Eggs (lightly beaten)
  • 88g Pastry Flour
  • 15g Terra Rosa Cocoa Powder
  1. Preheat oven to 165ºC. Prepare a sheet tray with baking paper or a silpat.
  2. In a mixing bowl add the butter, confectioner’s sugar and vanilla. Cream together until smooth and light in colour.
  3. Gradually add the eggs, beating well in between each addition.
  4. Add flour and cocoa powder and mix, making sure to scrape the bowl down to be sure all ingredients are fully blend into the dough.
  5. Transfer from the bowl to a flattened piece of plastic film wrap. Wrap and cool in the refrigerator until firm.
  6. Once firm roll out to 2mm thickness and transfer to a sheet tray. Bake for about 7 minutes or until firm to touch.
  7. Take out of the oven and cut to a 25cm x 11cm rectangle (if using a silpat, transfer to a cutting board or a flat surface before cutting). Note: cut when warm to achieve a clean edge.
Dezaan Log De Noel Pattern
Dezaan Log De Noel Macro
Part 2: Cocoa Pistachio Genoise
  • 281g Eggs
  • 188g Caster Sugar
  • 110g Cake Flour
  • 40g Pistachio Flour
  • 40g Terra Rossa Cocoa Powder
  • 63g Butter (melted)
  • ½ Teaspoon Vanilla Extract

Baking Instructions: Sheet Trays: <1kg Weight - 190ºC for 15-20 minutes or >1kg Weight- 200ºC for 6-10 minutes

Let cool completely before assembly

  1. Preheat oven to 180ºC. Prepare sheet tray with baking paper and lightly grease.
  2. Prepare a bain-marie.
  3. Sift cake flour and cocoa powder together and set aside until ready to use.
  4. In a mixing bowl, combine eggs and sugar. Set over the bain-marie and whisk until mixture comes to 40-42ºC.
  5. Once at proper temperature, transfer bowl to a mixing machine with a whisk attachment (this step can also be done with a hand-mixer).
  6. Whisk at high speed until mixture is light and thick (about 10 minutes).
  7. Add vanilla extract and cherry liquor, in a steady stream.
  8. Remove bowl from machine.
  9. Gently fold in the cake flour and cocoa powder. Do this in 3-4 stages being careful not to deflate the batter.
  10. Once flour has been combined, slowly stream in melted butter whilst folding the batter. Fold butter until completely combined being careful not to overmix.
  11. Transfer batter to sheet tray.
  12. Once baked, flip over the genoise by placing a baking paper over the top and either with another sheet tray or just with the baking paper, flip the genoise over and carefully peel off the baking paper.
  13. Cut to 25cm x 9cm. Set aside until ready to use.
Part 3: Mint Mousse
  • 180g Milk
  • 10g Fresh Mint
  • 8 Drops of Mint Extract
  • 100g Egg Yolks
  • 95g Caster Sugar
  • 55g Crimson Red Cocoa Powder
  • 110g Cocoa Butter
  • 175g Cream
  1. In a cooled mixing bowl add the cream. Whip to medium peaks. Set aside in a refrigerator until ready to use.
  2. In a saucepan add the milk and fresh mint. Bring to a soft boil. Cover and leave to infuse for 30 minutes.
  3. Strain and reweigh the milk topping up to 180ml if needed.
  4. Add the cocoa butter to a heat proof bowl and over a bain-marie, melt completely whilst ensuring you don't exceed 45ºC. Once at the correct temperature add the cocoa powder and blend thoroughly to temper and eliminate any lumps (best with hand-blender).
  5. Set aside cocoa mixture.
  6. In a bowl add egg yolks and sugar and beat until well combined.
  7. Bring the milk and mint extract back to a simmer.
  8. Temper egg yolk mixture with ¼ of the milk by pouring gradually and stirring at the same time (preventing your egg yolk mixture from over heating).
  9. Add egg and milk mixture back to the saucepan with remaining milk. Cooking the anglaise on low heat until 81ºC (Nappé) and stirring constantly.
  10. Once correct temperature is reached, pour through a chinois (sifter) onto cocoa mixture. With a whisk, mix all ingredients thoroughly. Leave to cool down for about 5-10 min depending on the batch size.
  11. Once your anglaise is at correct temperature (25ºC), fold in the whipped cream 1/3 of the quantity at a time, making sure not to over mix ingredients.
  12. Transfer to mould immediately. (Refer to assemble method for further instructions).
Dezaan Log De Noel Macro 3
Part 4: Mirror Glaze
  • 74g Water
  • 206g Sugar
  • 71g Terra Rossa Cocoa Powder
  • 132g Cream
  • 1 Drop Mint Extract
  • 8.5g Gelatin
  1. In a saucepan add the water and sugar, and bring to a full boil (making sure all the sugar is well dissolved).
  2. In a bowl of cool water bloom your gelatin. Once bloomed squeeze out excess water and set aside until ready for use.
  3. Add the cream and mint extract to the sugar water, and bring to a boil.
  4. Add cocoa powder, making sure to stir continuously until reboiled.
  5. Take off heat and let cool for 10 minutes, then add your gelatin. Blend in with burr-mix (hand-blender) being careful not to incorporate too much air to prevent having bubbles when glazing.


Part 5: Pistachio Feuilletine
  • 300g Pistachio Praline
  • 150g Feuilletine
  • 75g White Chocolate
  • 1.5g Salt
  1. Over a bain-marie, melt down the white chocolate.
  2. Mix white chocolate with the pistachio praline, feuilletine and the salt.
  3. Reserve until ready to use. Keep at room temperature. (Refer to assemble method for further instructions).
Dezaan Log De Noel Macro 2
Part 6: Assembly
  1. Start by having Silicone Mould ready on a flat sheet tray.
  2. Once mousse mixture is ready fill to 2/3 of the way up with mousse, tap to release any air bubbles. Freeze for about 10 minutes.
  3. Add cut pistachio feuilletine on top of the mousse pressing down slightly just so that it sticks.
  4. Add cut genoise to the top of the feuilletine. Pressing down slightly (it is ok if some of the mousse comes up from the sides).
  5. Once assembled, freeze for a 2-3 hours until completely firm and frozen.
  6. Prepare for glazing: start by preparing a sheet tray lined with plastic film wrap.
  7. Heat glaze to 31ºC.
  8. Set a wire rack on the top of the prepared sheet tray.
  9. Have an off-set palette knife and regular palette knife ready.
  10. On a separate sheet tray lined with baking paper, set the cocoa sable.
  11. Unmould buche and place on prepared wire rack.
  12. Pour glaze over buche. Tap sheet tray on table very lightly to help glaze drip evenly.
  13. Transfer glazed buche onto cocoa sable, cleaning the side with the palette knife.
  14. Decorate with a fresh mint leaf and/or toasted pistachios.


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