Bûche de Noël
By eating pastry at Copenhagens famous Conditori La Glace, customers discover new flavours and experiences from around the world. Chef Andreas Overgaard's Bûche de Noël is an example of a dessert that makes you want to travel, combining marzipan, roasted hazelnut, Grand Marnier and orange zest.
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Μέτρια
Fragile base
Συστατικά: Fragile base
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8.8 ozmarzipan
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8.8 ozcaster sugar
Προετοιμασία: Fragile base
Mix together.
Συστατικά: Fragile base
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4.4 ozWhole milk
Προετοιμασία: Fragile base
Add.
Συστατικά: Fragile base
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1.1 ozall-purpose flour
Προετοιμασία: Fragile base
Mix in.
Συστατικά: Fragile base
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13.2 ozegg white
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4.4 ozsugar
Προετοιμασία: Fragile base
Whip together, gently fold into previous mixture and pour into a 40 x 60-cm frame.
Συστατικά: Fragile base
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Q.S.NUN-PI-HA213
Προετοιμασία: Fragile base
Strew on top and bake at 170°C for 25 minutes.
Orange ganache
Συστατικά: Orange ganache
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11.6 oz35% cream
Προετοιμασία: Orange ganache
Bring to a boil.
Συστατικά: Orange ganache
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1 piece(s)orange zest
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1.1 ozGrand Marnier
Προετοιμασία: Orange ganache
Mix into boiling cream and leave to cool in refrigerator overnight.
Hazelnut butter cream
Συστατικά: Hazelnut butter cream
Προετοιμασία: Hazelnut butter cream
Melt together.
Συστατικά: Hazelnut butter cream
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10.6 ozButtercream
Προετοιμασία: Hazelnut butter cream
Add and whip up.
Finishing and assembly
Spread out the hazelnut butter cream on the fragile base, and pipe a strip of orange ganache on one side of it, spanning the entire length of the fragile base. Then gently roll up the fragile base, starting at the side with the orange ganache strip to keep it in the middle. Freeze the cake for four hours, cut it into three equal pieces and cover all sides of the pieces with the remaining hazelnut butter cream. Use a spatula to create a wood grain motif in the hazelnut butter cream and cut the ends of the three cakes. Then decorate them with holly leaves, amarena cherries and little bits of gold leaf.
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