A luxurious chocolate genoise with white chocolate mousse and finished with an extra special Grey Goose Vodka-infused ganache.
Related recipes:
Recipe Card
Vodka-infused Bûche De Noël
A luxurious chocolate genoise with white chocolate mousse and finished with an extra special Grey Goose Vodka-infused ganache.
Servings: 8 people
Ingredients
For the genoise
- 4 large eggs
- 120 g caster sugar
- 90 g plain flour
- 15 g corn flour
- 15 g cacao powder
- 3 tbsp warm water
- 1 pinch salt
For the syrup
- 100 ml water
- 50 g caster sugar
- 1 tsp vanilla extract
For the Grey Goose Vodka Ganache
- 200 g dark chocolate
- 200 g double cream
- 50 g salted butter
- 10 ml GREY GOOSE® Vodka
For the chocolate mousse
- 150 g white chocolate
- 250 ml double cream
Instructions
Make the Genoise
- Separate the egg yolks and whites in two bowls. Add the sugar and warm water to the egg yolks and whisk energetically for a couple of minutes.
- Sift in the flour, corn flour, cacao and the salt and mix in with a spatula.
- Add a pinch of salt to the egg whites and mix with an electric mixer for 5 to 7 minutes until hard peaks form.
- Add half of the egg whites to the egg yolks mixture and whisk well. Add the rest gently, using a spatula to fold the egg whites in.
- Lay some baking paper onto a shallow rectangular baking tray and spread the genoise evenly on top with a spatula.
- Cook for 10 to 12 minutes at 180°C, until nice and softly brown.
- Prepare a damp clean cloth and cover the warm genoise with it.
- Flip the baking tray upside down onto a plate / board, remove the baking paper, and gently roll the genoise using the damp cloth. Put in the fridge until completely cooled.
Make the white chocolate mousse
- Break the white chocolate in a medium sized bowl.
- Bring the cream to a boil and spread on top of the white chocolate. Gently mix with a spatula until the white chocolate is fully melted.
- Keep in the fridge until it is time to assemble the Bûche De Noël.
Make the GREY GOOSE® Vodka Ganache
- Roughly shred the chocolate with a knife and pour into a large mixing bowl.
- Bring the cream to boil and pour over the dark chocolate and let sit for 30 seconds.
- Use a spatula to mix the cream and chocolate to create the ganache.
- Add the 10ml of GREY GOOSE® and let the mixture sit at room temperature.
Make the syrup
- In a pan, add the water, sugar and vanilla extract and bring to boil.
- Cook for 5 minutes until it gets slightly thicker.
Finish the white chocolate mousse
- Use an electric mixer to whisk the white chocolate ganache until light and soft.
- Fill a piping bag with the mix.
Assembling
- Gently remove the cloth inside the genoise and unfold it.
- Use a pastry brush to spread the syrup all around the genoise.
- Pipe the white chocolate mousse on top of the genoise and roll it tightly and keep in the fridge for 15 minutes to set.
- Finally, cover with the GREY GOOSE® Vodka Chocolate Ganache and use a spatula to create a wood-like effect. Decorate with Christmas decorations and sprinkle with icing sugar.
Latest posts:
- A new slow food café opens in Paris
- France triumphs at the 2025 Bocuse d’Or
- Orléans chefs smash the World Egg-Mayo Championship
- Alsace sets new record for the world’s longest tarte flambée
- A taste of Nice: À table!