Bûche Chalet

Recipe

CHRISTMAS LOG "CHALET"

Recipe for 9 pieces (silicone mould "Bûche chalet" Ref. 098313)

CINNAMON – CLEMENTINE SPONGE: 1X 60X40X1CM BAKING MAT

260 g - Sugar
300 g - Egg whites
270 g - Flour T405
16 g - Corn flour
1 g - Salt
6 g - Ground cinnamon
240 g - Egg yolks
2 - Clementine zest

CLEMENTINE CONFIT

794 g - PGI Corsican Clementine Frozen Crush Fruit
189 g - Fresh orange juice
253 g - Sugar
1 516 g - Invert sugar syrup
47 g - Pectin NHX INGREDIUM

HAZELNUT DACQUOISE: 1X 60X40X1 CM BAKING MAT

375 g - Egg whites
307 g - Albumen INGREDIUM
307 g - Sugar
3 g - Inulin INGREDIUM
271 g - Farine de riz
92 g - Poudre de noisette

CINNAMON CHANTILLY

2 - Cinnamon sticks
225 g - Cream UHT 35 % (1)
25 g - Invert sugar paste
25 g - Glucose syrup 60DE
170 g - Dark chocolate 72%
460 g - Cream UHT 35 % (2)

CARAMEL

300 g - Sugar
100 g - Milk
30 g - Corn flour
300 g - Cream UHT 35 %
25 g - Glucose 40DE
1 - Vanilla pod
100 g - Butter 82%
30 g - Gelatin mass (Gelatin F INGREDIUM 1:5)
10 g - Maldon sea salt

MILK CHOCOLATE MOUSSE

225 g - Milk
470 g - Milk chocolate 38%
60 g - Gelatin mass (Gelatin F INGREDIUM 1:5)
460 g - Whipped cream UHT 35 %

1.
CINNAMON – CLEMENTINE SPONGE: 1X 60X40X1CM BAKING MAT
Beat the sugar and egg whites into a meringue. Fold in the egg yolks and zest. Sift the dry ingredients together and fold in. Bake at 200°C for approx. 8 minutes.
2.
CLEMENTINE CONFIT
Mix the pectin with the sugar. Put everything together in a saucepan and bring to the boil. Simmer for 30 seconds. Leave to cool completely.
3.
HAZELNUT DACQUOISE: 1X 60X40X1 CM BAKING MAT
Beat the egg whites and sugar together. Mix the rice flour and hazelnut flour together and fold into the meringue. Spread evenly on the Silpat mat and bake at 150°C for approx. 25-30 minutes. Leave to cool completely. This will make it easier to remove from the mat.
4.
CINNAMON CHANTILLY
Bring the cream (1) to the boil with the cinnamon sticks and leave to simmer for 30 minutes. Strain the cream and bring to the boil again with the glucose and invert sugar. Emulsify with the chocolate. Emulsify with cream (2), strain and leave to mature overnight.
5.
CARAMEL
Mix the cornflour with the milk. Bring the cream and vanilla to the boil. Caramelise the sugar until dry. Deglaze with the cream, add the milk and boil. Add the gelatine mixture and strain. Add the butter and salt, emulsify and leave to cool completely.
6.
MILK CHOCOLATE MOUSSE
Heat the milk to 50°C and dissolve the gelatine mixture in it. Melt the milk chocolate at 40°C and emulsify it with the milk. When the ganache has reached 40°C, fold in the cream and use immediately.
7.
BUILDING AND FINISHING
Place the sponge cake on a flat tray and spread the confit on top. Freeze for 10 minutes.
Place the dacquoise on top of the confit and press down so that it sticks.
Lightly whip the Chantilly cream and then pipe it onto the dacquoise. Freeze for 2 hours.
Cut the insert a few millimetres smaller than the mould and place it back in the freezer until it is firm.
Pipe the caramel between the piped Chantilly cream and freeze again until firm.
Prepare the mousse and pipe some of it into the hollows of the mould to prevent air bubbles.
Fill the mould halfway with the mousse and then press an insert into the centre until it is below the top edge of the mould.
Smooth the surface and freeze until everything is firm.
Remove the mousse from the mould and spray with a 1:1 mixture of dark chocolate and cocoa butter.
Then dust with Neige Decor and decorate with our Santa Legs decorations.