RASPBERRY & CHOCOLATE BÛCHE

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Christmas time is here my friends ! And to celebrate this, here is a video recipe of a Raspberry & Chocolate Bûche. It is so much easier to do than you think 😉 you should give it a try and let me know what you think about this recipe.
Have a wonderful christmas !
PS: The video is in french, i'm sorry i won't be able to make an english version of it as i lose my harddrive with all the rush 😉 I'll add late a translation on the Youtube setting.

Made with the Cook Expert Magimix.

YouTube

CRUNCHY PRALINE

20 g praline paste
10 g dark chocolate (70%)
3 g butter
10 g gavotte

Melt butter, chocolate and praline paste in a saucepan
Mix together and add the crumbled gavottes
Spread a thin layer of 2 mm of this mixture in 3 cavities of a financier mold
Freeze

RASPBERRY JELLY

100 g raspberries
40 g water
40 g sugar
4 g gelatin

Rehydrate the gelatin with 3 times its weight in cold water

Put the water and sugar in the Cook Expert stainless steel bowl
Run EXPERT / 6 min / SPEED 3 / 110°C
Add the raspberries
Run EXPERT / 3 min / SPEED 4 / 110°C
Add the gelatin
Run EXPERT / 1 min / SPEED 4 / 100°C
Run EXPERT / 1 min / SPEED 15 / 0°C

Take out your financier mold from the freezer and spread a layer of raspberry jelly on the praline and put raspberry jelly on empty calvities
Freeze

CHOCOLATE SPONGE

62 g dark chocolate 70%
62 g butter
55 g sugar
1 egg
18 g flour

Melt the chocolate in a saucepan
Preheat the oven to 180°C
Put the butter in the Cook Expert stainless steel bowl
Run EXPERT / 2 min / SPEED 8 / 0°C
Fold the butter in the center if necessary
Add the sugar
Run EXPERT / 3 min / SPEED 10 / 0°C
Add the egg
Run EXPERT / 2 min / SPEED 10 / 0°C
Add the flour
Run EXPERT / 1 min / SPEED 10 / 0°C
Add the melted chocolate
Run EXPERT / 1 min / SPEED 7 / 0°C

Place a greaseproof paper on a baking sheet
Spread a layer of this sponge cake the size of your bûche pan

Bake for 25 min at 170°C
Cool on a wire rack

CHOCOLATE MOUSSE

225 g dark chocolate 70%
180 g milk
3 g gelatin
400 g semi thick whole cream 30% fat
40 g icing sugar

Rehydrate the gelatin with 3 times its weight in cold water
Place the stainless steel bowl and whisk of your stand mixer in the fridge for 30 min
Place the semi thick whole cream in the freezer for 5 min
Pour the semi thick whole cream into the stainless steel bowl
Turn to maximum speed and whip for 3 min
Add the icing sugar
Turn to maximum speed and whip until ready
Set aside in the fridge

Put milk and chocolate in the stainless steel bowl
Run EXPERT / 7 min / SPEED 4 / 50°C
Add gelatin
Run EXPERT / 2 min / SPEED 5 / 50°C
Let it cool for 10 min
Gently fold the whipped cream with the chocolate
Transfer the chocolate mousse in a piping bag with a 14 mm round tip

PRE-ASSEMBLE

Bûche mold (silicon)

Using your pastry bag, place a layer of chocolate mousse in the SilikoMart mold
Using an angled spatula, spread out your chocolate mousse to cover the inside of your mold
Then fill up to half height
Take out your inserts from the freezer and place the raspberry jelly inserts
Cover with chocolate mousse until 2 cm from the top of the mold
Add your crunchy praline insert + raspberry jelly
Then put the chocolate shortcake over
Press lightly on it, it is necessary that the base is at the height of the mold, add more chocolate mousse on the sides if necessary and smooth the top with a spatula
Put in the freezer overnight

ASSEMBLE

Red/Pink velvet spray
Golden glitter

Take out the SilikoMart mold from the freezer
Unmold the bûche on a plate
Spray the bûche on all side with the velvet spray
Then spray a little golden glitter
You should do this outside the house, otherwise it will scatter everywhere...
Sprinkle with gold flakes on the top
Leave the bûche in the refrigerator for 6 hours before serving

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