Bûche framboise et chocolat blanc – Bûche de Noël par Chef Sylvain


Learn how to make a white chocolate and raspberry Yule log with Chef Sylvain … For the white chocolate mousse, start by melting the chocolate in a bain-marie at around 30°C. To make the inner part of the log, we use a 28 cm long silicon mold. Whisk the liquid cream. Make sure to use cold tools. Start at average speed then progressively increase the speed. When the cream forms a stiff peak, stop the whisk then put the cream in a bowl. Whisk a third of the cream with the melted white chocolate. Mix softly the white chocolate cream with the rest of the cream. Then, fill the silicon mold, smoothen the top and put it in the freezer. For the dacquoise, whisk the egg whites. At the beginning add some sugar, then when they are 3/4 ready, add the rest of the sugar progressively. When the whites become stiff, stop whisking. In a container, mix the powdered sugar with the almond powder and the pistachios. On top, add the whites and mix softly with a spatula while turning the container. Spread the dacquoise on a tray covered with greaseproof paper to obtain a 30 cm long and 8 cm large minimum strip. Bake at 160°C during 15 to 20 minutes. After complete freezing, unmold the inner part of the log and put it again in the freezer. We will use a 30 cm long, 9,5 cm large and 6,5 cm high gutter-like baking pan dedicated to logs. For the raspberry mousse, start by softening the gelatine in cold water. Bring sugar syrup to the boil. Add a third of mashed fruits by taking the syrup out from the heat. Incorporate the softened and wringed, using a whisk, gelatine. Pour the mixture on the rest of mashed raspberries, add the liquor, mix and leave it aside. Next is the whisked cream. Follow the same steps as for the white chocolate mousse. When the cream becomes stiff, put it in a container and leave it to rest in the refrigerator. Make the meringue by whisking the egg whites. Add a little of sugar at the beginning, then put the rest of sugar progressively when they are 3/4 ready. Add carefully the meringue to whisked cream. Mix a third of this meringue in the gelified mashed raspberries with a whisk. Pour the whole in the rest of whipped cream, and mix softly to keep the mixture nice and bulky. Fill 2/3 of the gutter-like log baking pan with the raspberry mousse. Put the white chocolate mousse inner part in the raspberry mousse and make sure to center it. Cover it with raspberry mousse while leaving some room for the biscuit to come. Remove the baking paper from the dacquoise, powder it with powdered sugar and cut a 30 cm long and 8 cm large strip that you place on the mousse in the gutter-like log baking pan. Apply a slight pressure on the dacquoise to level the surface. Place the log in the freezer. You have leftovers from everything but it is normal. Indeed, it is quite difficult to obtain a nice result with small quantities especially for the meringue and whipped cream. Therefore, I prefer to show you the minimum necessary to obtain a result that will satisfy you. Your relatives should be able to help you eat the leftovers ! After complete freezing, heat the log baking pan with a blowtorch and remove the baking pan. Cut the extremities of the log with a knife dipped in hot water then wiped. Put the log back into the freezer. For the decoration, cut two 28 cm x 8 cm rhodoïd strips. Cut the edges of each rhodoïd strip in a wave form. Melt some white chocolate in a 30°C bain-marie, then cover each rhodoïd with a layer of chocolate. Put it on a tray and leave it in the refrigerator. Put the raspberry and white chocolate log on a display tray. Place the chocolate strips on each side of the log for them to stick to the mousse. After a short period in the freezer, remove softly the rhodoïd. Finish the decoration by putting redcurrants and physalis on top. The log is finally finished. Allow 6 to 8 hours of unfreezing in the refrigerator before tasting it.

Leave a Reply

Your email address will not be published. Required fields are marked *