Origine bûche
(Created by Alexandre Bourdeaux - Technical Advisor CHOCOLATE ACADEMY™ center Belgium)
Coco dacquoise
| Ingredients | Preparation |
|---|---|
|
300 g
castor sugar
100 g almond powder 200 g coco powder |
Mix. |
|
375 g
egg white
120 g granulated sugar 2 g tartar powder |
Beat into snow and carefully mix in. |
| Bake for 15-20 min. at 180°C in a fan oven. | |
Crème brûlée with ginger
| Ingredients | Preparation |
|---|---|
|
75 g
milk
9 g fresh ginger (rasped) |
Boil and leave to infuse. |
| 175 g cream | Mix in. |
|
60 g
egg yolks
45 g sugar |
Mix and add. |
| Chinoise the mixture and pour into a Flexipan® bûche mould (ref. 01464). Bake at 90°C in a fan oven. Leave to cool and then freeze. | |
Caramelised pineapple
| Ingredients | Preparation |
|---|---|
|
70 g
sugar caramel
165 g pineapple cubes 1 vanilla pod 6 g gelatine (moistened) |
Slimmer. |
| Pour over the crème brûlée in the bûche mould and freeze. | |
Madagascar ganache
| Ingredients | Preparation |
|---|---|
|
190 g
liquid cream
20 g sugar 50 g egg yolks |
Boil at 85°C. |
| 100 g Origine Chocolate Madagascar | Add and smooth out. |
| Cover and leave to harden for one night. | |
Vanilla bavarois
| Ingredients | Preparation |
|---|---|
|
260 g
milk
95 g sugar 2 vanilla pods 80 g egg yolks 7.5 g powder cream |
Boil into an anglaise sauce. |
| 55 g cocoa butter |
Chinoise and add. Allow to cool to 25°C. |
| 500 g cream | Mix in. |
