deZaan Chocolate Buche

Rich chocolate Buche de Noel with hints of roasted almonds.
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: Dutch
Keyword: buche
Difficulty: Advanced
Brand: deZaan
Servings: 8 portions

Equipment

  • 1 Stand Mixer
  • 1 Parchment-Lined Sheet Tray
  • 1 knife
  • 1 Bain-Marie
  • 1 Freezer
  • 1 Stovetop
  • 1 Pot
  • 1 Refrigerator
  • 1 Spatula
  • 1 Piping Bag
  • 1 Immersion Blender

Ingredients

Part 1: Pain de Gene Biscuit

  • 200 g Whole Eggs
  • 205 g Almond Paste 50%
  • 38 g Flour
  • 2.5 g Instant Yeast
  • 117 g Almond/Hazelnut Praline
  • 64 g Butter (melted)
  • 90 Whole Hazelnuts

Part 2: Croustillant

Part 3: Chocolate Insert

Part 4: Chocolate Mousse

Part 5: Whipped Chocolate Ganache

Part 6: Glaze

Instructions

Part 1: Pain de Gene Biscuit

  • Mix the eggs and almond paste until combined.
  • Mix in a stand mixer for 5 minutes or to the ribbon stage.
  • Fold in the yeast and flour. Add the melted butter and praline. Mix until combined.
  • Spread the biscuit onto a 20cm x 40cm sheet tray lined with parchment paper.
  • Sprinkle the hazelnuts over the top. Bake at 170°C/338°F for 10 minutes.
  • Cut bands of 45 x 320mm and reserve.

Part 2: Croustillant

  • Melt the chocolate over a bain-marie.
  • Add the praline and hazelnut paste. Mix until smooth.
  • Add the feuilletine and salt and mix.
  • Spread onto the bands of the biscuit and reserve in the freezer.

Part 3: Chocolate Insert

  • Combine the sugar and pectin together and reserve.
  • Warm up the cream and milk together. At 40°C/104°F, add the sugar and pectin mixture. Bring to a boil.
  • Pour over the chocolate (in 3 stages) mixing until combined.
  • Refrigerate overnight. On the following day, mix with a spatula and place into a piping bag.
  • Pipe 250g into the molds.

Part 4: Chocolate Mousse

  • Melt the chocolates over a bain-marie.
  • Bring the cream and milk to a boil.
  • Temper onto the egg yolks (premixed with sugar and cocoa powder) by mixing continuously.
  • Bring back to heat and cook to 82°C/179°F.
  • Pour over the melted chocolates and emulsify.
  • Once the crémeux is at 50°C/122°F, fold in the whipped cream.

Part 5: Whipped Chocolate Ganache

  • Bring the cream (1) to a boil and add the gelatin.
  • Pour over the chocolate and cocoa powder (in 3 stages).
  • Add the cream (2) and emulsify.
  • Refrigerate overnight. Once ready to use, whip the ganache to soft/medium peaks.

Part 6: Glaze

  • Bring the water, sugar, and glucose to a boil.
  • Add the cocoa powder and mix thoroughly.
  • In another pot, bring the cream and trimoline to a boil.
  • Add the cream mixture to the water mixture. Bring to a boil.
  • Add the gelatin. Mix until dissolved and refrigerate overnight.

Part 7: Chocolate Spray

  • Melt the ingredients over a bain-marie and mix with an immersion blender until smooth.
  • Reserve warm until needed.

Part 8: Assembly

  • Once all the components have been made, start by filling the molds about ¼ up with the mousse.
  • Add the insert at the center and press gently. Add ¼ of mousse to cover the insert. Add the biscuit and feuilletine bands.
  • Fill the rest with mousse until sealed and freeze until set.
  • Pipe the whipped ganache decoratively (refer to the picture for decoration). Freeze until set.
  • Spray with chocolate spray and freeze.
  • Glaze the Buche and place the frozen whipped ganache decoration on top of the Buche.
  • Decorate with white chocolate décor of your choice.

 

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