White chocolate bûche with wild strawberries
(Created by Alexandre Bourdeaux - Technical advisor CHOCOLATE ACADEMY™ centre Belgium)
Red Boudoir
| Ingredients | Preparation |
|---|---|
|
65 g
egg yolks
160 g eggs 130 g granulated sugar |
Whip up. |
|
105 g
egg white
55 g sugar |
Whip up and mix in. |
|
40 g
flour
40 g corn starch |
Sieve and add. |
| Bake for 15 min. at 190°C in a fan oven. | |
White chocolate mousseline
| Ingredients | Preparation |
|---|---|
|
375 g
milk
marrow of 1 vanilla pod |
Boil. |
|
105 g
egg yolks
90 g granulated sugar 7 g corn starch |
Mix, add to the milk and boil further into a crème patissière. |
|
190 g
white chocolate W2NV
35 g |
Pour the anglaise over the chocolate mixture, mix and allow to cool. |
| 500 g whipped cream 40% | Mix in. |
Wild strawberry filling
| Ingredients | Preparation |
|---|---|
|
180 g
red fruit mixture
65 g granulated sugar |
Boil. |
|
220 g
wild strawberry purée
50 g fresh mint purée 60 g gelatine (moistened) |
Add. |
| Pour into a Flexipan® bûche mould (ref. 01464) and freeze. | |
Wild strawberry syrup
| Ingredients | Preparation |
|---|---|
|
80 g
wild strawberry purée
150 g syrup 30°B 100 g water |
Mix. |
White icing
| Ingredients | Preparation |
|---|---|
|
10 g
gelatine
45 g water |
Moisten the gelatine with the water. |
|
250 g
milk
80 g glucose 2 g titanium dioxide 300 g white chocolate Callebaut W2NV 300 g white coating |
Blend to make a ganache and add the gelatine. |
| Ice at 30°C. | |
