Buche Rampberry


1. Raspberry Cream Cake
2. Shortcrust
3. Chestnut cremeux
4. Chantilly chocolate chestnut
5. Raspberry mousse
6. Red glaze

Cream Cake

Recipe for 1 tray of 40x60 cm. 

  • Whip the Cream Cake, eggs and honey for 1 min. at low speed, followed by 6 min. at high speed. 
  • Incorporate the oil gradually during the last minute. 
  • Spread on a tray with baking paper and sprinkle with frozen raspberry pieces. 
  • Bake in a deck oven at 180°C for 15 to 17 min. closed damper.

Short Crust Method
  • In a mixing bowl with a paddle attachment, mix the almond powder, flour, brown sugar, butter and salt to a homogeneous texture. 
  • Laminate the paste between baking paper at 2,5 mm. 
  • Pre-cut rectangle according to the length of the buche. 
  • Bake in a deck oven at 170° C for 12 min. open damper.

Chestnut Cremeux Method
  • In a mixing bowl with a paddle attachment, mix all ingredients together. 
  • Pipe 200 g per insert.

Chestnut and Chocolate Chantilly Method

Recipe for 5 inserts. 

  • Pre-soak the gelatin powder and water for 15 min. 
  • Bring the fresh cream, Ambiante, honey and cacao butter to 80°C. 
  • Pour over the chocolate and the chestnut paste. 
  • Use an immersion blender for a good emulsion. 
  • Cool down overnight. 
  • Whip in low speed and pipe ± 700 g into the buche inserts.

Italian Meringue and Raspberry Mousse Method

Pre-soak the gelatin for 15 min. 

  • Italian meringue: 
    • Cook the sugar and the water to 120°C and pour the sugar over the egg white and keep whipping until the meringue reaches 35-40°C.
  •  Mousse: 
    • Add the Raspberry Puree in the Italian meringue. Add the melted gelatin. Check the temperature of the base, between 25 to 30°C. Incorporate lightly whipped cream and Ambiante Pipe ± 600 g per buche.

Glaze Method
  • Warm up the glaze to about 35 to 40°C. 
  • Use an immersion blender to eliminate the air bubble. 
  • Apply the glaze on the mousse at -18 to -20°C.

Assembly Method
  • For the insert: 
    • Pipe first 700 g of the chocolate and chestnut Chantilly, then 200 g of the creamy chestnut and top it off with a raspberry Cream cake. Cut at 49,5x5 cm and freeze. 
  • For the buche: 
    • Pipe 600 g of raspberry mousse, press the insert and top off with raspberry cream cake. Cut at 50x7,5 cm and freeze. Glaze the buche with Miroir Glassage . Cut and place on the short crust.

About this recipe:

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