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