Difficult
Makes: 2 Buche de noel
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High profit
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Good for freezing
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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
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5.0 ozbrown sugar
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1.6 ozEgg whites #1
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2.0 ozegg yolks
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15.4 grfine salt
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0.1 ozvanilla paste
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1.3 ozicing sugar
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5.6 ozmelted butter
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2.8 ozcake flour
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0.2 ozbaking powder
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6.7 ozEgg whites #2
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1.0 ozCastor Sugar
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3.0 ozHazelnuts
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3.0 ozwalnuts
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'
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0.1 ozlemon juice
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0.2 ozground cinnamon
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2.6 ozCastor Sugar
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0.4 ozHoneycomb pieces
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12.9 ozGranny Smith apple(s)
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0.1 ozGround Ginger
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0.1 ozstar 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
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3.5 ozfresh cream
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3.5 ozmilk
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2.5 ozglucose syrup
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7.9 ozAlunga 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
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5.6 ozmilk
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1.0 oz35% fat liquid cream
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0.2 ozGelatine sheet
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12.3 ozHald 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
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