Buche Blanche

Cake Method
  • Mix all the ingredients for 4 min. at medium speed with a paddle. 
  • Spread 1600 g out on a full baking tray covered with baking paper. Bake at 330 for 15 minutes and freeze. 
  • Cut Strips of approximately 2 ¼ inches by 18 inches

Caramel Layer Method
  • Pipe 100 g on each small cake strips and freeze.

Apple Filling Method
  • Add the grated ginger to the Topfil Apple. 
  • Pipe 330 g on the large cake strips and place the small cake strips on top.

Deli Cheesecake Mousse Method
  • Heat 375g of cream to a boil. Whip egg yolk and sugar till yolks lighten in color. 
  • Add egg mixture to hot cream and cook to 185°F. 
  • Add Delli Cheesecake and bring back to 185°F. 
  • Add Lemon Classic and disolve gelatin in cheesecake mixture. 
  • While cooling mixture to 85°F whip remaining cream and fold into cheesecake mixture. 
  • Combine and scale 1050 g in a buche mold and place the insert in it. 
  • Freeze. 
  • Tip: Place a plastick sheet (18-48.5cm) in the mold to remove easy.

Shortcrust Method
  • Mix all ingredients to a dough. 
  • Roll out till 3 mm and cut pieces of 9.5 - 26.5 cm. 
  • Using a perforated silicone mat bake for 14 min. 
  • In a Rack type oven at 325°F.

Glaze Method
  • Heat the sugar, glucose and water to 215°F. 
  • Using a hand blender emulsify all ingredients. 
  • Cut the buche in two and apply the glaze on the frozen (-18/-20°C) buche at 85°F. 
  • Place on the shorctust base.

Decoration Method
  • Create some Christmas decorations to place on the buche.

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