Difficult
Makes: 2 Buche de noel
-
High profit
-
Good for freezing
-
Comfort Foods
Use Callebaut Gold Chocolate for your Christmas and impress with this dessert.Use Callebaut Gold Chocolate for your Christmas and impress with this dessert.
- Shelf life:
- 2 weeks
- Conservation:
- Freezer
Containing: 4 Components
Hazelnut and Walnut cake
Ingredients: Hazelnut and Walnut cake
-
141 gbrown sugar
-
46 gEgg whites #1
-
56 gegg yolks
-
1 gfine salt
-
3 gvanilla paste
-
38 gicing sugar
-
160 gmelted butter
-
80 gcake flour
-
5 gbaking powder
-
190 gEgg whites #2
-
28 gCastor Sugar
-
85 gHazelnuts
-
85 gwalnuts
Preparation: Hazelnut and Walnut cake
- Blend hazelnuts, brown sugar, egg whites, yolks, salt, vanilla, and icing sugar until smooth.
- Add the melted butter and blend until combined.
- Remove the hazelnut mixture from the blender and place it in a clean bowl.
- Combine the cake flour and baking powder, then fold them into the hazelnut mixture.
- Whip egg whites and sugar together until you have a meringue with stiff peaks.
- Gently fold this meringue into the hazelnut mixture.
- Bake at 160°C for 20 minutes.
Tools
- Hand blender
- Scale
- Silpain® perforated silicone mats
- Spatula(s)
- Whisk Attachment
- Baking Tray
- Mixing bowls
- Kitchen Aid
Spiced Apple compote'
Ingredients: Spiced Apple compote'
-
3 glemon juice
-
5 gground cinnamon
-
75 gCastor Sugar
-
10 gHoneycomb pieces
-
366 gGranny Smith apple(s)
-
2 gGround Ginger
-
2 gstar anise
Preparation: Spiced Apple compote'
- Cut all the apples into small pieces and add 216g of them to a saucepan.
- Heat the sugar and lemon juice together with these apples.
- Add all the spices and cook until the apples start to soften.
- Add honeycomb pieces and cook until they caramelize.
- Once the mixture is golden in color, add the rest of the apples and cook for 2 minutes.
- Allow the mixture to cool, then freeze it in your desired mold.
Tools
- Saucepan
- Knife
- Bowl(s)
- Scale
- Spatula(s)
- Chopping board
Alunga Ganache
Ingredients: Alunga Ganache
-
100 gfresh cream
-
100 gmilk
-
70 gglucose syrup
-
225 gAlunga 41% chocolate cream
Preparation: Alunga Ganache
- Heat the cream, milk, and glucose together.
- Once the mixture is boiling, pour it over the chocolate and blend until smooth.
- After the mixture has set, pipe it into the desired shape.
Tools
- Saucepan
- Scale
- Spatula(s)
Zephyr Caramel Mousse
Ingredients: Zephyr Caramel Mousse
-
160 gmilk
-
27 g35% fat liquid cream
-
5 gGelatine sheet
-
350 gHald whipped cream
Preparation: Zephyr Caramel Mousse
- Boil the milk and cream together.
- Bloom the gelatine leaves and add them to the hot liquid.
- Pour the hot liquid over the chocolate and stir until combined.
- Whip the cream to soft peaks and add the chocolate mixture to the whipped cream.
- The chocolate mixture needs to be at room temperature before being folded into the cream.
Tools
- Knife
- Palette knife
- Spatula(s)
- Pot
- Whisk Attachment
- Mixing bowls
- Kitchen Aid
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments