Bûche with apricot praliné (Created by Alexandre Bourdeaux - Technical advisor CHOCOLATE ACADEMY™ center Belgium)

Sacher biscuit

Ingredients Preparation
200 g almond paste
75 g castor sugar
120 g egg yolks
100 g eggs
Emulsify in the cutter.
180 g egg white
75 g granulated sugar
Whip up and carefully mix in
the almond emulsion.
60 g cocoa powder Callebaut CP
60 g sifted flour
Add.
60 g melted butter Mix in.
Spread out on a Silpat baking tray and bake for 10 min. at 190°C in a fan oven.

Caramelised apricots

Ingredients Preparation
100 g granulated sugar
50 g acacia honey
2 g ground coriander
Caramelise.
40 g Amaretto Quench the caramel with Amaretto.
250 g apricot cubes Boil and add.
10 g gelatine (moistened) Add.
Pour into a Flexipan® bûche mould (ref. 01464) and freeze.

Panna cotta praliné

Ingredients Preparation
45 g milk
1 yellow lemon zest
Boil and leave to infuse.
21 g gelatine (moistened)
45 g hazelnut praliné Callebaut PRA-CLAS
Mix in.
225 g liquid cream Mix in.
Pour over the apricots in the bûche mould and freeze.

Extra-bitter chocolate mousse

Ingredients Preparation
130 g sugar syrup
90 g egg yolks
120 g eggs
Heat the syrup in the microwave and whip up with the eggs.
315 g extra-bitter chocolate Callebaut 70-30-38NV Melt at 50°C and mix in.
560 g whipped cream Mix in.

Apricot syrup

Ingredients Preparation
80 g apricot purée
160 g syrup 30°B
100 g water
Mix.

Ganache icing

Ingredients Preparation
120 g syrup
125 g cream
30 g glucose
Boil.
60 g dark chocolate Callebaut 811NV
250 g dark coating Callebaut S12HP35
Pour the syrup over it and mix.
Leave to cool overnight and glaze at 35-40°C.