GINGER BUCHE DE NOEL
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GINGER BUCHE DE NOEL
MARZIPAN BOTTOM CAKE (60x40cm)
Ingredients:
360g Marzipan 50% Barima Artisanal (code 6160)
160g Egg whites
80g Plain flour
40g Butter
360g Egg whites
120g Sugar
Red colorant Barima Artisanal Color (code AP0006RO)
Preparation:

Mix the marzipan with the 160g of egg whites and the red colorant. Gently blend with the flour and melted butter. Whisk 360g of egg whites with the sugar and add to the first mixture. Spread the dough onto the tray with baking paper and bake at 180°C for 15 minutes. Once cooled, cut out rectangles to use as bases for the buche.

CHOCOLATE SPONGE CAKE (60x20cm)
Ingredients:
200g Dark chocolate 56% Barima Artisanal (code CHN56XX3)
200g Butter
250g Eggs
250g Sugar
160g Plain flour
30g Cocoa Extra Dark Barima Artisanal (code 22/24GT781)
Preparation:

Melt the chocolate with the butter. Separately whisk the egg whites with the sugar, then gently blend with the first mixture, adding the sieved flour and cocoa at the same time. Pour the dough onto the tray with baking paper and bake at 180°C for about 20 minutes. Once cooled, cut out rectangles 20x8cm to use as a layer between two mousses.

CRUNCHY FILLING
Ingredients:
35g Milk chocolate 34% - Barima Artisanal (code CHL35XXC3)
40g Hazelnut paste 100% - Barima Artisanal (code 3310)
25g Royal Crispy Flakes – Barima Artisanal (code 332451)
Preparation:

Melt the chocolate at 45°C and blend it with the Hazelnut paste. Add the crispy flakes and lemon zest at the end and mix gently. Put thin layer of the mixture on the marzipan bottom cake and cool it down.

GINGER MOUSSE
Ingredients:
120g White chocolate 29% Barima Artisanal (code CHB28XXB3)
120g Cream 30%
14g Gelatine
50g Fresh ginger
400g Whipped cream 30%
Preparation:

Boil the cream with grated ginger and leave it for minimum 15 minutes. Sieve, dissolve the gelatine in it and pour the mixture onto the chocolate. At the end gently blend with the whipped cream. Pour the first layer of the mousse into the buche mould and cover with chocolate sponge cake.

DARK CHOCOLATE MOUSSE
Ingredients:
100g Dark chocolate 56% Barima Artisanal (code CHN56XX3)
100g Dark chocolate 72% Barima Artisanal (code CHN72XXA3)
100g Cream 30%
6g Gelatine
400g Whipped cream 30%
Preparation:

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate. Gently blend with the whipped cream. Pour the second layer of the mousse into the buche mould – onto the chocolate sponge cake and cover with marzipan bottom cake.

Coat the frozen buche with white velvet spray - Barima Artisanal Color (code AP0379NE) and finish with chocolate decorations – Barbara Decor:
- Reindeer set (code 33928)
- Filigranes set (code 336406)
- Balls: Moon (code 331035)