Tesko

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.

rok trajanja:: 2 weeks
Conservation:: Freezer

Containing: 4 Components

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141 g

brown sugar
46 g

Egg whites #1
56 g

egg yolks
1 g

fine salt
3 g

vanilla paste
38 g

icing sugar
160 g

melted butter
80 g

cake flour
5 g

baking powder
190 g

Egg whites #2
28 g

Castor Sugar
85 g

Hazelnuts
85 g

walnuts

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

3 g

lemon juice
5 g

ground cinnamon
75 g

Castor Sugar
10 g

Honeycomb pieces
366 g

Granny Smith apple(s)
2 g

Ground Ginger
2 g

star anise

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

100 g

fresh cream
100 g

milk
70 g

glucose syrup
225 g

Alunga 41% chocolate cream

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)

267 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
160 g

milk
27 g

35% fat liquid cream
5 g

Gelatine sheet
350 g

Hald whipped cream

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.