Good for freezing

''An elegant bûche built on balance'' Soft joconde sponge layered over a crisp white coffee croustillant sets the tone. At the center, a smooth mascarpone mousse meets a rich Callebaut Belgium white chocolate crémeux, adding depth and creamy sweetness. Bright cassis and aromatic vanilla pearls bring contrast, while a tangy haskap berry confit finishes the bite with a wild, northern touch.

Level:: Medium
Makes:: 3 Logs
Shelf life:: 2 Days (Refrigerated)
Conservation:: Several weeks in the freezer before decorating

280 g

Eggs
210 g

Almond flour
80 g

Icing sugar
40 g

Inverted sugar
200 g

Egg whites
85 g

Sugar
100 g

Flour
55 g

Butter
30 g

Prova arabica coffee extract

Blend the eggs, icing sugar, almond flour, and inverted sugar in a food processor until smooth.
Whip the egg whites with the sugar until stiff peaks form.
Melt the butter and mix a portion of the egg-almond base into it to ease incorporation.
Fold the whipped egg whites into the remaining egg-almond mixture.
Add the flour, then incorporate the butter mixture along with the Arabica coffee extract.
Spread the batter evenly to a thickness of 1 cm.
Bake at 190°C (374°F) for 13 minutes.
Cool completely, then cut into strips measuring 6 cm wide by 49 cm long.

160 g

Butter
200 g

Demerara sugar
200 g

Flour
3 g

Fine salt
15 g

Prova arabica coffee extract

Mix cold butter with the rest of the ingredients (Demerara sugar, flour, fine salt, Arabica coffee extract) until a crumble texture forms.
Spread the crumble on a baking tray.
Bake at 160°C (320°F) for about 12 minutes.
Cool completely — this will be used as the base for the croustillant.

120 g

Cacao Barry Inclusion - Pailleté Feuilletine™ - 2.5kg Box
60 g

Clarified butter
145 g

Callebaut Milk Chocolate - 823 - 5kg Block
250 g

Coffee crumble (baked)

Melt the white chocolate together with clarified butter.
Pour over the baked coffee crumble and add feuilletine.
Mix gently, then spread the croustillant over the bûche to seal the base.

200 g

Blackcurrant puree
50 g

Glucose
60 g

Sugar #1
8 g

Pectin
20 g

Sugar #2
20 g

Lemon juice
100 g

Frozen whole haskap berries

Heat the blackcurrant purée, frozen haskap berries, glucose, and sugar (1) together.
Mix sugar (2) with pectin, then add to the hot mixture.
Bring to a boil while stirring.
Add the lemon juice.
Cool completely before use.

250 g

Milk
250 g

Cream
35 g

Coffee beans
100 g

Egg yolks
50 g

Sugar

Roast the coffee beans at 160°C (320°F) for about 5 minutes.
Infuse the roasted beans in cold milk and cream for 24 hours in the fridge.
Strain the infusion and adjust to the original liquid weight if needed.
Heat the infused milk and cream, then prepare a crème anglaise by cooking with egg yolks and sugar until it coats the back of a spoon (around 82–84°C).

250 g

Callebaut White Chocolate - W2 - 5kg Block
30 g

Gelatin mass
40 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
500 g

Coffee infused cremeux

Weigh the infused crème anglaise and pour it over white chocolate, cocoa butter, and gelatin mass.
Let sit for 2 minutes, then blend with an immersion blender until smooth.
Chill in the refrigerator before use.

300 g

Cream 1
80 g

Sugar
2 Units

Vanilla beans
70 g

Gelatin mass
400 g

Cream 2
200 g

Mascarpone
300 g

Whipped cream

Heat cream (1) with sugar and the split vanilla bean.
Infuse for 30 minutes, then add the gelatin mass to the warm infused cream.
Gradually blend in cream (2) using an immersion blender until smooth and emulsified.
Fold in softly whipped cream to lighten the mixture.
Pour into silicone molds and refrigerate until set.