Bûche Tout Chocolat

    • Prep Time
    • 45 minutes
    • Cook Time
    • 15 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Sacher Biscuit

Ingredients

  • 220 g almond paste
  • 80 g granulated white sugar
  • 140 g egg yolks
  • 70 g eggs
  • 64 g Aiguebelle cocoa powder
  • 64 g flour
  • 200 g egg whites
  • 80 g granulated white sugar
  • 66 g melted butter

Preparation

In a bowl, mix together the almond paste and the granulated white sugar until you get a sandy texture. Gradually add the egg yolks and then the eggs. Whisk together for 10 minutes. In parallel, whip the egg whites with the sugar until you get from peaks. Pour a little of the first mixture into the melted butter, then add the rest, add a little whites, then the sieved powders and finish the mixture with the rest of the whites using a maryse spatula. Bake in a ventilated oven at 160°C for about 20 minutes.

Diplomat cream

Ingredients

  • 660 g milk
  • 2 vanilla pods
  • 90 g granulated white sugar
  • 60 g cream powder
  • 135 g egg yolks
  • 60 g butter
  • 63 g gelatin mass
  • 300 g whipped cream

Preparation

In a saucepan, bring the milk, vanilla pod to a boil. Meanwhile, whisk the egg yolks with the granulated white sugar and the cream powder. Remove the vanilla pod, pour the boiling liquid and return to the pan, cook like a custard. Once off the heat, add the butter and cool quickly to 30°C. Smooth the cream using a leaf-shaped beater, then gently add the melted gelatin mass and whipped cream using a maryse spatula.

Dark chocolate mousse

Ingredients

  • 120 g whole milk
  • 230 g couverture chocolate Aiguebelle Pistobel 55%
  • 325 g whipped cream

Preparation

Boil the milk and pour over the melted dark couverture chocolate. Mix and let cool to 35°C. Add the whipped cream.

Leave a Review

Your email address will not be published. Required fields are marked *