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Modern buche de noel

Description Edit

Modern Buche De Noel is a delightful delicacy that can make your loved ones joyful especially during Christmas. It incorporates the goodness of Chamomile Tea with a rich variety of delectable ingredients like lemon juice, honey, white chocolate and whipped cream. Read on and find out how you can create this marvellous concoction at home.

Ingredients Edit

Almond Sable Breton Base Edit

Blood Orange Jelly Edit

Honey Sponge Edit

Chamomile Tea Mousse Edit

Blood Orange Glaze Edit

Chamomile Tea & Honey Gel Edit

Directions and Methods Edit

Almond Sable Breton Base Edit

Combine egg yolks, sugar and butter in a mixer with a paddle and make a smooth paste. Add the dry ingredients listed and mix well. Roll this mix onto a 60x40 cm tray, sprinkle almonds on top and bake for 22 minutes at 160C.

Blood Orange Jelly Edit

Combine the puree, sugar and corn flour with a stick blender, and bring it to boil on a stove. Remove from the heat, add the gelatine and cool to 40C. Pour this mix on top of the Almond Sable Breton Base and freeze.

Honey Sponge Edit

Whisk the eggs, sugar, honey and lemon juice in a mixer until light and fluffy. The mixture should turn pale in colour after the whisking. Fold the mixture through melted butter and the dry ingredients. Then spread the mix onto a 60x40 cm tray and bake for 11 minutes at 160C. Cool it down and place sponge sheet on top of the jelly layer.

Chamomile Tea Mousse Edit

Infuse the milk with tea, strain it and scale 1000ml. Heat the milk to 80C and pour it over the chocolate and gelatine. Cool to 30C, fold the mix through semi whipped cream and then add mousse to the 60x40 cm tray on top of the sponge layer.

Blood Orange Glaze Edit

Combine the puree, water, cream and glucose and heat it to 40C. Mix sugar and Pectin NH and add it to the liquid while whisking. Bring it to boil while whisking continuously. This mix should be left overnight to set. Warm the glaze back to 40C and pour over the cake.

Chamomile Tea & Honey Gel Edit

Heat the water and Chamomile tea to 80C. Infuse it for 10 minutes and strain the tea. Add the tea infused water, honey and agar to a pot and bring to boil, while whisking continuously. Pour the mix to a tray and let it cool and set. Blitz the mix once set to make a smooth gel. Pipe this gel on as a garnish.

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