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Three chocolates Bûche de Noël
DIFFICULTY Intermediate
SERVINGS 8 Pers.
COOKING TIME
Prep.60
|
Tot. 240
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Ingredients
I COOK FOR
8
-
+
250
gram
CAILLER DESSERT Milk, crushed
60
gram
CAILLER DESSERT Dark 80%
50
gram
CAILLER DESSERT White
25
gram
Cailler Cuisine Chocolate Powder
500
milliliter
Full cream
60
gram
Butter
4
Eggs
150
gram
Sugar
90
gram
Flour
0.5
teaspoon
baking powder
0.5
teaspoon
baking powder
1
pinch
salt
Cocoa powder
Milk chocolate
Dark chocolate
White chocolate
Cocoa powder
Milk chocolate
Dark chocolate
White chocolate
Cocoa powder
Milk chocolate
Dark chocolate
White chocolate
Cocoa powder
Milk chocolate
Dark chocolate
White chocolate
INSTRUCTIONS
1 Heat the cream in a large pan and remove from the plate as soon as smoke develops.
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.
3 Put the cream in a bowl and chill in the fridge for at least 3 hours, or a whole night if necessary.
4 In the meantime, prepare the biscuit. Preheat the oven to 180° C.
5 Melt the dark chocolate and butter in a bain-marie. Put aside.
6 Beat the eggs with the sugar in a large bowl until tripled in volume.
7 Add the melted chocolate to the mixture and stir briefly.
8 Add the flour, cocoa powder, baking powder, baking soda and salt and carefully fold in until the dough is smooth.
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.
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.
11 Melt white chocolate in a bain-marie for decoration.
12 Fill a piping bag with chocolate and let it cool for 5-6 minutes.
13 Draw the desired decorations on a board lined with baking paper.
14 Cool the decorations for 15 minutes.
15 When all the ingredients of the Bûche have cooled down, whip the cream until stiff.
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).
17 Roll up the biscuit and spread the rest of the cream on top or decorate with a piping bag.
18 Add decorations and refrigerate until ready to eat.
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.
3 Put the cream in a bowl and chill in the fridge for at least 3 hours, or a whole night if necessary.
4 In the meantime, prepare the biscuit. Preheat the oven to 180° C.
5 Melt the dark chocolate and butter in a bain-marie. Put aside.
6 Beat the eggs with the sugar in a large bowl until tripled in volume.
7 Add the melted chocolate to the mixture and stir briefly.
8 Add the flour, cocoa powder, baking powder, baking soda and salt and carefully fold in until the dough is smooth.
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.
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.
11 Melt white chocolate in a bain-marie for decoration.
12 Fill a piping bag with chocolate and let it cool for 5-6 minutes.
13 Draw the desired decorations on a board lined with baking paper.
14 Cool the decorations for 15 minutes.
15 When all the ingredients of the Bûche have cooled down, whip the cream until stiff.
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).
17 Roll up the biscuit and spread the rest of the cream on top or decorate with a piping bag.
18 Add decorations and refrigerate until ready to eat.
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