Bûche Madagascar (Created by Marc Ducobu - Callebaut Chocolate Ambassador)

Biscuit without flour

Ingredients Preparation
650 g egg yolks Heat in the microwave to 37°C and whip up.
400 g almond powder
100 g cocoa powder Callebaut CP
Mix with the egg yolks.
840 g egg white
450 g sugar
Whip up the egg white and add the sugar. Whip further until stiff. Mix in.
Spread out on a baking tray and bake in a fan oven at 200°C.

Vanilla cream

Ingredients Preparation
1200 g crème pâtissière Warm up slightly.
17 g gelatine sheets Melt. Mix with one quarter of the crème pâtissière. Warm up slightly once more. Mix with the rest of the crème pâtissière.
2250 g whipping cream Whip and mix in bit by bit.
Pour into baking trays (2 cm high) and freeze.

Dark chocolate mousse

Ingredients Preparation
1000 g syrup 30°B Boil.
560 g egg yolks Whip up lightly and mix with the syrup. Whip into a mixture that can be piped.
1750 g dark chocolate Callebaut Origine Madagascar Melt and mix in.
3500 g whipping cream Whip and mix in bit by bit.


Ingredients Preparation
135 g cocoa butter Callebaut CB Melt.
1350 g almond-hazelnut praliné Callebaut PRAMANO Mix with the cocoa butter.
135 g milk chocolate Callebaut Smooth 665NV Melt and mix in.
400 g Add and mix well.

1: Prepare the vanilla cream beforehand and put in the freezer.
2: Apply the croquant to the bûche once the latter has been frozen.
3: Decorate with dark and white icing, which may if desired be mixed with Callebaut Brésilienne.

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