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.
Tip: Place a plastick sheet (18-48.5cm) in the mold to remove easy.
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.
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.
Create some Christmas decorations to place on the buche.
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