Intermediate
240
min
Ingredients
COOKING FOR
8
CAILLER DESSERT Milk, crushed
250
grams
CAILLER DESSERT Dark 80%, crushed
60
grams
CAILLER DESSERT White, crushed
50
grams
Cailler Cuisine Chocolate Powder
25
grams
Full cream
500
milliliters
Butter
60
grams
Eggs
4
Sugar
150
grams
Flour
90
grams
baking powder
0.5
teaspoons
Baking soda
0.5
teaspoons
salt
1
pinches
Instructions
Preparation time: 60min
Cooking time: 10min
Step 1
Heat the cream in a large pan and remove from the plate as soon as smoke develops.
Step 2
Add milk chocolate to the cream next to the plate and let it melt without stirring for 2 to 3 minutes, then stir to a smooth and shiny mass. If necessary, put the pan back on the switched-off plate.
Step 3
Put the cream in a bowl and chill in the fridge for at least 3 hours, or a whole night if necessary.
Step 4
In the meantime, prepare the biscuit. Preheat the oven to 180° C.
Step 5
Melt the dark chocolate and butter in a bain-marie. Put aside.
Step 6
Beat the eggs with the sugar in a large bowl until tripled in volume.
Step 7
Add the melted chocolate to the mixture and stir briefly.
Step 8
Add the flour, cocoa powder, baking powder, baking soda and salt and carefully fold in until the dough is smooth.
Step 9
Spread the dough onto a 25x38 cm baking sheet lined with baking paper and bake in the oven for 10-12 minutes. It must be possible to pull a knife tip dry out of the dough.
Step 10
Leave to cool for 2-3 minutes. Then cover the dough with a slightly damp kitchen towel and place a board on the kitchen towel. Gently turn the tray over and carefully peel off the baking paper. Roll up the biscuit with the kitchen towel so that it takes the shape of the Bûche. Leave to cool completely.
Step 11
Melt white chocolate in a bain-marie for decoration.
Step 12
Fill a piping bag with chocolate and let it cool for 5-6 minutes.
Step 13
Draw the desired decorations on a board lined with baking paper.
Step 14
Cool the decorations for 15 minutes.
Step 15
When all the ingredients of the Bûche have cooled down, whip the cream until stiff.
Step 16
Carefully roll out the biscuit and spread 1/2 of the cream on it. Leave 2 cm free on one side (this corresponds to the outside of the beech).
Step 17
Roll up the biscuit and spread the rest of the cream on top or decorate with a piping bag.
Step 18
Add decorations and refrigerate until ready to eat.
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