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Part 1: Gluten-free Cocoa Biscuit
  • 170g Egg Whites
  • 175g Granulated Sugar
  • 110g Egg Yolk
  • 20g Almond Flour
  • 10g Potato Starch
  • 50g deZaan Rich Terracotta Cocoa Powder
Cara Buat
  1. Sift the cocoa powder, almond flour, and starch together and reserve.
  2. Make a light meringue with the egg whites and sugar. Whip to soft peaks.
  3. Gently fold in the egg yolks and sifted dry ingredients.
  4. Spread onto a ½ sheet tray to approx. 1cm thickness.
  5. Bake at 200°C/392°F for approx. 10 minutes.
  6. Reserve for assembly.
Part 2: Red Fruit Croustillant
  • 20g White Chocolate
  • 20g Dried Raspberry Powder
  • 18g Butter
  • 30g Hazelnut Praline
  • 20g Red Berries Puree
  • 100g Feuilletine
  • 1g Fleur de Sel
Cara Buat
  1. Melt the white chocolate and mix in the raspberry powder until combined.
  2. Add the butter and hazelnut praline and mix. Add the feuilletine and salt.
  3. Spread onto the gluten-free biscuit. Refrigerate until set.
  4. Cut rectangles and reserve them in the freezer until needed.
Part 3: Cherry Jam
  • 200g Cherry Puree
  • 10g Invert Sugar
  • 10g Granulated Sugar
  • 6g Pectin NH
  • 26g Masse Gelatine
  • 5g Lemon Juice
Cara Buat
  1. Mix the pectin and sugar and reserve.
  2. Bring the puree and invert sugar up to a soft boil.
  3. Add the sugar and pectin mixture. Bring to a boil for 1 minute.
  4. Add the gelatine and lemon juice. Mix until combined.
  5. Transfer to insert mold. Freeze until set.
Part 4: Cherry Cocoa Mousse
  • 130g Cherry Puree
  • 150g Cream 35%
  • 150g Glucose Syrup
  • 250g Chocolate 66%
  • 50g deZaan Crimson Red Cocoa Powder
  • 60g Masse Gelatin
  • 390g Cream 35% (whipped)
Cara Buat
  1. Bring the puree, cream, and glucose to a boil.
  2. Pour over the chocolate, cocoa powder, and gelatin. Mix until combined.
  3. Cool to 40°C/104°F. Fold in the whipped cream. Transfer to a piping bag.
  4. Reserve in the refrigerator until needed.
Part 5: Cherry Cocoa Cremeux
  • 121g Cherry Puree
  • 121g Cream 35%
  • 24g Invert Sugar
  • 52g Egg Yolks
  • 30g deZaan Rich Terracotta Cocoa Powder
  • 30g Chocolate 40%
Cara Buat
  1. Bring the puree, cream, and invert sugar to a boil.
  2. Add the egg yolks and cook to 83°C/181°F.
  3. Strain and add the cocoa powder and chocolate. Mix until smooth and add onto the cherry jam insert.
  4. Refer to the assembly section below for further instructions.
Part 6: Assembly
Cara Buat
  1. Pipe the mousse into the Buche mold.
  2. Add the insert into the center of the mold.
  3. Fill the rest of the mold with the mousse to approx. 90% of the way.
  4. Add the croustillant insert. Seal and the smooth edges. Freeze until set.
  5. Unmold the Buche. Dip the bottom part of the Buche into a hazelnut coating.
  6. Spray with a pink, orange shimmery finish.
  7. Decorate as desired.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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