Milk chocolate & hazelnut bûche de Noël
This milk-chocolate bûche from The Ecole Gourmet Valrhona is layered rather than rolled and combines creamy praline, airy mousse and a nutty crunch
Milk chocolate & hazelnut bûche de Noël
This milk-chocolate bûche from Valrhona is layered rather than rolled and combines creamy praline, airy mousse and a nutty crunch
Hazelnut chiffon sponge
- 130 g egg whites + 260 g egg whites (separate use)
- 140 g caster sugar (50g + 90g)
- 65 g hazelnut oil
- 130 g water
- 85 g ground hazelnuts
- 130 g plain flour (T55)
- 10 g baking powder
- 70 g roasted hazelnuts (chopped)
Praliné cream
- 250 g whole milk
- 322 g 50% praliné paste
- 5 g gelatine (softened in cold water)
- 52 g cocoa butter
Milk chocolate mousse
- 205 g whole milk
- 5 g powdered gelatine + 25 g water
- 322 g Valrhona AZELIA 35% milk chocolate (melted)
- 395 g whipping cream (lightly whipped)
Pressed hazelnut shortbread
- 190 g baked shortcrust pastry (crumbled)
- 85 g AZELIA 35% milk chocolate
- 35 g butter
- 50 g toasted hazelnuts (chopped)
Crunchy glaze
- 500 g AZELIA 35% milk chocolate
- 50 g grapeseed oil
- 100 g chopped hazelnuts
Hazelnut chiffon sponge
- Whisk together 130 g egg whites, hazelnut oil, water, ground hazelnuts, flour and baking powder.
- Beat the remaining 260 g egg whites with the sugar until soft peaks form. Fold one-third into the first mix, then gently fold in the rest.
- Spread onto a 30 x 20 cm tray, scatter with chopped hazelnuts and bake at 180°C for 18 minutes, turning halfway.
- Cool. Sponge will be soft and airy; off-cuts can be frozen or used in trifles.
Praliné cream
- Heat the milk to 65°C and dissolve the gelatine.
- Gradually whisk into the praliné and cocoa butter to emulsify, then blend until smooth.
- Chill for 12 hours to set.
Milk chocolate mousse
- Soak the gelatine in the water and chill until set.
- Heat the milk to 50°C, add the gelatine, then pour one-third onto the melted chocolate. Stir until smooth and glossy.
- When the mix cools to 35-40°C, fold in the whipped cream. Use immediately.
Pressed hazelnut shortbread
- Melt the butter with the chocolate. Stir in the pastry crumbs and hazelnuts.
Crunchy glaze
- Melt the chocolate, mix in the oil, then stir through the hazelnuts.
ASSEMBLY
- Freeze the sponge. Spread with the praliné cream and freeze again. Cut to fit your mould.
- Half-fill the mould with mousse, add the sponge/cream insert, and top with pressed shortbread. Freeze.
- Unmould, then coat with the crunchy glaze. Return briefly to the freezer until set.
Recipe courtesy of Tain-l’Hermitage-based chocolatier and Ecole Gourmet Valrhona
www.citeduchocolat.com/en/
Share to: Facebook Twitter LinkedIn Email
Related Posts
