Chocolate bûche with passion fruit crémeux (Created by Alexandre Bourdeaux - Technical advisor CHOCOLATE ACADEMY™ centre Belgium)

Chocolate biscuit

Ingredients Preparation
430 g extra-bitter chocolate Callebaut 70-30-38NV
200 g butter
Melt together.
240 g egg yolks Add.
230 g egg white
500 g granulated sugar
Gently whip up and then mix in.
250 g flour Carefully sieve over the chocolate mixture.
Bake for 10 min. at 180°C in a fan oven.

Sacher biscuit

Ingredients Preparation
200 g almond paste
75 g castor sugar
120 g egg yolks
100 g eggs
Emulsify in the Robot Coupe.
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 sieved butter
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.

Passion fruit chocolate crémeux

Ingredients Preparation
85 g passion fruit purée
30 g mango purée
100 g sugar
145 g eggs
Boil.
85 g milk chocolate Callebaut 823NV Add.
100 g butter Mix.
Pour into a Flexipan® bûche mould (ref. 01464) and freeze.

Dark chocolate mousse

Ingredients Preparation
145 g syrup 30°B
100 g egg yolks
Heat the syrup and whip up with the egg yolks.
280 g dark chocolate Callebaut 811NV Melt and mix in.
550 g whipped cream Mix in.

Passion fruit syrup

Ingredients Preparation
40 g passion fruit purée
40 g mango purée
160 g syrup 30°B
100 g water
Mix.