Granja Bûche

de Noel

The ingredients you will need

825

395

200

310

170

365

15

300

500

200

360

430

34

100

225

30

50

250

Made By

Made With

Made

By With

White chocolate and matcha tea soufflé biscuit

Directions

  • Mix the eggs yolk with the cream cheese, then add green tea and mix well. Pour the melted white chocolate. Beat the eggs white in robot and meringue them with the 25 gr of sugar. Mix gently the meringue to the cream cheese mix. Fill a mold of 50 cm / 7 cm,
  • Bake for 35 minutes at 165 ° .

Ingredients

200

100

170

200

25

15

Noche milk Chocolate mousse

Directions

  • Make a crème anglaise with the milk, sugar and egg yolk. Cook at 85 ° then pour into the milk chocolate, let cool to 35 ° then pour the whipped cream.

Ingredients

500

60

40

200

400

Chocolate Glaze

Directions

  • Combine water, glucose, sugar and bring to boil to 103 °, pour over the condensed milk, gelatin and chocolate , mix with hand blender . Keep in fridge all night then heat to 32 ° for glazing.

Ingredients

200

300

300

215

28

225

100

Milk Noche and Cinnamon ganache

Directions

  • In sauce pan ,heat the fresh cream and milk with the glucose ,add the cinnamon stick and allow to infuse for 3 minutes and strain . Pour in 3 times to the melted milk Chocolate and mix well . Finish with hand blender to obtain a smooth and perfect emulsion of the ganache.

Ingredients

100

100

60

225

2

Panela crème brulée creamy

Directions

  • Caramelize the Panela and brown sugar together with a blowtorch. After completely cooled, mix so as to obtain a powder. Blanch the egg yolks with the sugar; Boil the cream with powdered caramelized Panela /brown sugar, poach all at 85 ° C, add the gelatin previously softened in cold water.
  • Reserve. When the mixture is almost cold, add the whipped cream, Pour into molds of 50 cm / 7 cm and freeze.

Ingredients

150

30

50

250

6

100

Assembly Method

  • Pour a first layer of chocolate mousse 1/3 of the mold . place in the center the frozen insert Crème brulée Panela creamy . add some mousse then place the biscuit previously covered with chocolate milk / cinnamon ganache. After freezing, unmold and then glaze at 32 °
  • Example decor: For the theme of the Granja, the sides are realized in chocolate decor, then scraped and covered with chocolate pods made with paper bag and then colored.
© 2016 - CasaLuker Privacy Policy