The Christmas Buche - Step by Step Tutorial, and the Winner of the Giveaway !





Here is my Bûche de Noël! ( Yule Log), that I had planned to post in the final PFB Challenge. It is not the traditional bûche made with a Swiss roll, like here..that is completely "demodé" (out of fashion) Now, Yule logs come with "inserts"...that is structured layers of mousses! 
My original idea for the post was to make a "Masterclass", making a video for each of the stages of this bûche...and so, by Friday night in France, when I learnt I was out of the competition, my bûche was half-way, with half of the videos...I must confess that until Monday, I did not find the energy or the enthusiasm to continue with this bûche, but then yes, I regained my "joie de vivre" , and I decided to finish it...but in the meanwhile, my Nikon ViewNX program collapsed...and during all this week, my husband and I have been trying to "rescue" the videos..to no avail!! Witchcraft!! So I decided to post this recipe as it is..Luckily I had taken some photos of the process...but only a few! I relied on the videos..Who knows? My "Masterclass" was destined not to see the light....


What's in it? Well, I had decided to simplify matters by not having too many layers...in fact, my idea was to give you "tools", to show you techniques that would allow you to make not only this bûche, but whatever you want to make...if you learn the fundamentals of cooking, then you are free...That was always my philosophy as a teacher: to give my students wings..to fly on their own!


The base is an almond dacquoise, that holds the chestnut mousse...The insert has again a dacquoise base, then cherry jam, spiced with piment d'Espelette, Amarena cherries, Philadelphia cheese mousse, and chestnut cream...! Finally, the bûche is covered in milk chocolate ganache...Result? Heaven made pastry! The acidity of cherries balances the sweet chestnut..the cheese sends a neutral statement...It is so airy you almost you don't feel you are eating (except for the calories!), it is refined...that's the word...subtle!

Already in the Christmas mood ?
Enjoy!!

Ah, yes!! And with number 207, the winner of my winner is Luluto !! Please, get in touch with me for shipping details!!



For the recipe and step by step process photos, see below...









To make a dacquoise, you need:




* icing sugar, 110gr * almond flour, 110gr * egg whites, 4 (120gr) * granulated sugar, 20gr
Combine the icing sugar and almond flour. Sift. Start beating the egg whites, then gradually add the granulated sugar, until stiff. Pour the almond/sugar mix, graduallly, on the whites, combining gently with your spatula.  Put some parchment paper on your baking tray. Spread the batter on the paper. Bake 170°C during approx 10'. Once you take it out of the oven, remove it from baking tray to stop the baking process.

For the Chestnut Cream, you will need:
*chestnut cream, 140gr *chestnut paste, 35gr *armagnac or cognac, 1 tbsp *vanille extract,  1teasp *cream, 20ml
Heat the cream. Dissolve the chestnut paste with it. Add the vanilla extract and the armagnac. Combine with the chestnut cream. Refrigerate till ready to use.

For the Chestnut Mousse, you will need:
*milk, 240gr *vanilla pods, 2 * chestnut cream, 240gr *chestnut paste, 40gr *egg yolks, 3 *flour, 1tblsp *Maizena, 1tbsp *powedered gelatin, 6gr dissolved in 35gr of water * cream, 400gr
In a saucepan, boil the milk, together with the vanilla pods, scraped, let infuse at least 45'. Remove the pods. In a bowl, whisk the egg yolks, with the flour and Maizena, then add half the milk. Combine well. Then pour everything back in the saucepan (with the rest of the milk) Cook, whisking vigorously (medium heat) until it thickens. Turn off the heat. Add the gelatin, hydrated in water, and heated in microwave 10 SECONDS! the chestnut paste and cream. Then combine with the cream, previously whipped in a soft Chantilly. Combine everything softly with your spatula. 

For the Milk Chocolate Ganache, you will need:
*milk chocolate, 300gr *cream, 250gr
Take the cream to a boil. Pour it on the chocolate (chopped coarsely previously) Combien well

For the Cheese Cream, you will need:
*Philadelphia or St Moret cheese, 250gr *Mascarpone cheese, 250gr *powdered gelatin, 6gr (hydrated in 35gr of water) *icing sugar, 2tbsp
Make sure your cheeses are at room temperature. With a whisk, decontract both cheeses so that they have a creamier texture. Combine the Philadelphia cheese with the sugar. Then add the hydrated gelatin, previously warmed in microwave 10''. Then combine the mascarpone gently, using your spatula.

You will also need: Cherry jam (to which I added a pinch od piment d'Espelette-optional), amarena cherries.

Process: Cut the dacquoise into a rectangle of the size of the base of your mold (if you don't get a mold "bûche, you can get any "cake" mold) Put it on parchement paper, cover with plastic film, and reserve for later use. For the insert, ideally we would need a pastry mold the size of the insert...since this is almost impossible to get, use any ring mold you have (square of rectangular) and then, we'll cut it to adapt it to shape) Put aluminum at the base of your ring mold, then cut the dacquoise to shape, spread a layer of cherry jam and accomodate the amarena cherries. Take it to the freezer. Once frozen, spread the cheese cream on top till desired hight (1,5 cm) Back to the freezer. Put the chestnut cream in a pastry bag, with a thick tip. Make one thick cylinder alongside the insert. Freeze.




Then, cover the bûche (or "cake" mold) with parchment paper. Fill with chestnut mousse to the half. 



Then place the insert, dacquoise up, and press until the mousse comes up and begins to cover the insert.


Then cover with the rest of the mousse...!




Cut the dacquoise the exact size of the base of your mold, and to the freezer! 
Wrap it in aluminum paper!


Once frozen, if your bûche is too long (like mine) you can cut it in two (you will have two buches!!!) For that, heat your knife with very hot water, then wipe it!!



To get ready for the ganache glazing, cut some cardboard to the exact shape of your bûche. This will enable you to lift it, afterwards!







Pour all the ganache at a time. Tip the cake rack to remove the excess! Now refrigerate!
Decorate with caramelized almond flakes, and chocolate shavings! (if you want to make chocolate ribbons, you have to temper chocolate! Use the method here!

NB: parts of this recipe are adapted from "Buche de Noël" by Chef Conticini

Comments

Philadelphia cheese mousse--is that what we would call whipped cream cheese in the U.S.? Is that what is on the package?

(Forgive my questions--as a food marketer I'm fascinated by the way American brands are described and branded internationally.)

Dorkiness aside...wow. ¡Que bello! ¡Que rico! Your baking/pastry prowess is so impressive.
fromBAtoParis said…
@elizabeth

To think I thought Philadelphia would be clear for everybody!! I mean some cream cheese but quite compact in consistence !!!If not, use all mascarpone...Thanks for your comment!!
Cherine said…
It is definitely "Heaven made pastry". A gorgeous bûche de Noêl!!!
A splendid bûche! It could be sold at Lenôtre.

Congrats to the winner!

Cheers,

Rosa
fromBAtoParis said…
@ Cherine
@Rosa

Thank you girls!!
Unknown said…
That looks like a real labour of love. It is absolutely beautiful, and I love the look of it when it is sliced. Sooo pretty!
*Kisses* HH
Miriam said…
Esto es un pastel de lujo y lo demás son tonterías... mira que me tientas a hacer algo así para este año...
tasteofbeirut said…
I am speechless by the glamour and taste of your bûche! I love amarena cherries even though they are not easy to find (only in a can ) and the chestnut mousse to pair with it, what an amazing treat!!!!
Ester said…
Wow, precioso, de pastelería profesional...¡Ya tengo el postre para la comida de Navidad! Gracias.
fromBAtoParis said…
@Miriam
@Ester

Vamos chicas !!! Animense!!
FOODalogue said…
Beautiful execution (no surprise there) - and it looks so light.
Gaby said…
Oh Cristina I am hiperventilating! this is beautiful..I am embarrassed to admit that honestly I have never thought of other than the swiss roll one..that is why I asked you for a recipe..cos they looked a bit boring but now ....you have opened the door to a new buche de noel experience!
I must try this! thank you for transporting us to a wanderful world of sweet loveliness..Pierre Herme watch out!
bunkycooks said…
I would be delighted to have this for my holiday table! I do think a pastry shop is next on your list!
Cristina~ THAT was a winning post! You have such incredible technique and obviously great patience! I love the idea of chestnut mousse--that is a concept I will play with, even if I don't get to make the whole buche! Gorgeous!
fromBAtoParis said…
@Gaby

You made me laugh Gaby! Thanks!!
Unknown said…
Cristina, I would be so proud to have a holiday buche like this on my table! This is just a beautiful cake and I loved seeing all the photos. I'm sorry about the video not seeing the light of day, so strange that it collapsed. I hope you're enjoying the holiday season, best wishes, Patty
fromBAtoParis said…
@Patty

Thank you Patty!! Happy Christmas to you, too!!!
Wow, this looks amazing. I still didn't quite follow the whole thing, but the pictures of the finished product might just have to be enough for me this year =) Are you going to post the half of the videos you managed to film if you somehow fix the camera?
fromBAtoParis said…
@veggietestkitchen

Something very strange happens...when I click on the video, the whole system collapses!!
Thanks for your comment!
Ken Leung said…
Stunning piece of art!
Cristina - This is absolutely gorgeous and a great tutorial. I'm glad you recovered and your joie de vivre is back. Joyeux Noel!
Jean said…
This is beautiful. Cristina! Happy Holidays to you and your family! :-)
fromBAtoParis said…
@ Food lover Kathy

Thank you Kathy !!! Yes, after the storm, the sun always shines!!!
Anonymous said…
Formidable!! Not only is this exquisite- it's gluten-free! We visited Galerie Lafayette today- we are in the mood for Christmas!!
Claudia said…
I shall stalk this page as I figure it out. My daughter and I are making a traditional Buche on Christmas Day. I step gingerly into baking. The chestnut mousse is just a beauty. I'm glad you've recovered your joie de vivre. There's an old Italian saying... but I suppose I won't write it out literally but don't let anything get you down. Talent is talent and joy is joy and you have both.
fromBAtoParis said…
@ Claudia

Oh, thank you Claudia...so sweet of you!!
Stella said…
Yum, Cristina! This looks so good, and would be a very welcome dessert here in South Florida (smile). It's going between being hot and cold here now...
Oh, and I hope you guys are doing well and having a relaxed week. I know you've been through a lot of work lately.
XO,
Stella
p.s. Ooh, Happy Holidays too. I almost forgot about those.
fromBAtoParis said…
@Stella

Lucky you, my Stellita in warm weather...It's freezing here!
Happy Holidays to you too!!

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