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Christmas Yule Log Cake Bûche de Noël Cake

Yule log Cake (Bûche de Noël)

Ecole Ducasse – Sommet Education
Buche de Noel is the French name for a Christmas cake shaped like a log.
Print Recipe
Course Dessert
Cuisine French

Ingredients
  

Composition

  • 900 Gr of guanaja mousse
  • 340 Gr of creamy cocoa grué
  • 325 Gr of lemon marmalade
  • 300 Gr of cocoa pâte à choux biscuit
  • 340 Gr of dacquoise cocoa nibs
  • 400 Gr of glossy black icing
  • 200 Gr of chocolate decoration

GUANAJA MOUSSE

  • 75 Gr of caster sugar
  • 75 Gr of water
  • 120 Gr of egg yolks
  • 50 Gr of eggs
  • 280 Gr of 70% guanaja chocolate
  • 400 Gr of liquid cream

CACAO NIBS CREAM

  • 158 Gr of liquid cream
  • 105 Gr Gr of milk
  • 53 Gr of cocoa nibs
  • 11 Gr of caster sugar
  • 11 Gr of coconut sugar
  • 4.5 Gr of pectin 325 NH 95

LEMON MARMALADE

  • 185 Gr of lemon
  • 23 Gr of caster sugar
  • 1/2 vanilla bean
  • 93 Gr of lemon juice
  • 2 Gr of pectin 325 NH 95

COCOA PÂTE À CHOUX BISCUIT

  • 28 Gr of milk
  • 31 Gr of butter
  • 2 Gr of fine salt
  • 36 Gr of T55 flour
  • 6 Gr of cocoa powder
  • 32 Gr of eggs
  • 52 Gr of egg yolks
  • 78 Gr of egg whites
  • 37 Gr of caster sugar

DACQUOISE GRUÉ COCOA

  • 200 Gr of almond powder
  • 200 Gr of mixed cocoa nibs
  • 200 Gr of icing sugar
  • 300 Gr of brown sugar
  • 100 Gr of T55 flour
  • 500 Gr of egg whites
  • 100 Gr of brown sugar
  • 60 Gr of cocoa nibs

GLOSSY BLACK ICING

  • 12 Gr of fish gelatin
  • 72 Gr of water
  • 250 Gr of caster sugar
  • 200 gr of liquid cream
  • 74 Gr of glucose
  • 100 Gr of water
  • 80 gr of cocoa powder

CHOCOLATE DECORATION

  • 300 Gr of Guanaja chocolate 70%

Instructions
 

GUANAJA MOUSSE

  • Melt the chocolate at 60 ° C.
  • Whip the cream and keep it in the fridge.
  • In a bain-marie, heat the eggs and the egg yolks to 40 ° C, then whip them with a mixer.
  • Melt the sugar in water at 110 ° C and pour in the whipped eggs and make a bomb dough.
  • Whisk the hot chocolate with the whipped cream.
  • Add the bomb dough and mix with a spatula.
  • Pour 900 Gr of the preparation per mold
  • The foam will diminuate of approximately 10%

CACAO NIBS CREAM

  • Roast the cocoa nibs in the oven at 150 ° C for 10 minutes.
  • Heat the milk and cream in a saucepan and add the roasted nibs.
  • Infuse for 1 hour filmed.
  • Pass through a chinese, then reweigh and add the missing amount of liquid with cream.
  • Add the sugar and pectin mixture.
  • Mix with a whisk and bring to a boil.
  • Clear, film and let cool.

LEMON MARMALADE

  • Cut the lemons into slices and blanch them 3 times.
  • In a saucepan, put the lemon slices, the lemon juice and the 1st sugar.
  • Cook over low heat.
  • Add the sugar and pectin mixture and bring to a boil.
  • Clear and cool.
  • Chop with a knife.

COCOA PÂTE À CHOUX BISCUIT

  • Bring the milk, butter and fine salt to a boil.
  • Add the flour and cocoa powder off the heat and mix.
  • Gradually add the eggs and yolks and smooth.
  • Whip the egg whites and tighten with the sugar.
  • Mix the two masses together.
  • Spread with an angled spatula on a silpat.
  • Bake at 180 ° C for 8 minutes.
  • Place on the grid and cool.
  • 1 yule log cake should be 17×52 cm.

DACQUOISE GRUÉ COCOA

  • Mix the cocoa nibs in a food processor.
  • Combine the mixed nibs, almond powder, icing sugar, brown sugar and flour.
  • Whip the whites with the whisk and tighten with the brown sugar.
  • Mix with the powders.
  • Spread out in a 1 cm frame. (1.313 Kg)
  • Sprinkle the 60 Gr of cocoa nibs on it.
  • Bake at 170 ° C for 20 minutes.
  • Place on the grid and let cool.
  • Cut into a rectangle 7.5 cm wide, 52 cm long.

GLOSSY BLACK ICING

  • Mix the water and gelatin in a bowl and refrigerate.
  • In a saucepan, put the caster sugar, liquid cream, glucose and water and bring to a boil.
  • Off the heat, add the cocoa powder, mix with a whisk and bring to a boil.
  • Mix with a hand blender and add the gelatin.
  • Pass through a chinese and store in a cool place.

CHOCOLATE DECORATION

  • Melt the chocolate in a bain-marie and temper it.
  • Spread out between two acetate sheet and cut out rectangles 2cm wide by 3cm long.
  • For the tips, sprinkle cocoa powder on a acetate sheet, pour chocolate, add a second acetate sheet and spread. Cut out a round 9cm in diameter and cut the base 8cm from the top.

FINISH

  • Cut the yule log cake to 18cm.
  • Melt the glaze at 28°C and glaze the yule log cake.
  • Then arrange the rectangles in staggered rows.
  • Put on the end caps.
  • Pack it in a box.