Three chocolates Bûche de Noël

DIFFICULTY
Intermediate
SERVINGS
8
Pers.
COOKING TIME Prep.1h | Tot. 4h
Christmas Dark chocolate 80% Intermediate Milk chocolate
0

INGREDIENTS

I COOK FOR
- +
  • 250,00 g
    CAILLER DESSERT Milk, crushed
  • 60,00 g
    CAILLER DESSERT Dark 80%, crushed
  • 50,00 g
    CAILLER DESSERT White, crushed
  • 25,00 g
    Cailler Cuisine Chocolate Powder
  • 500,00 ml
    Full cream
  • 60,00 g
    Butter
  • 4,00
    Eggs
  • 150,00 g
    Sugar
  • 90,00 g
    Flour
  • 0,50 teaspoon
    baking powder
  • 0,50 teaspoon
    Baking soda
  • 1,00 pinch
    salt
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    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.

    4
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