Bûche de Noël
By eating pastry at Copenhagens famous Conditori La Glace, customers discover new flavours and experiences from around the world. Chef Andreas Overgaard's Bûche de Noël is an example of a dessert that makes you want to travel, combining marzipan, roasted hazelnut, Grand Marnier and orange zest.
- Level:
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Medium
Fragile base
Ingredients: Fragile base
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250 gmarzipan
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250 gcaster sugar
Preparation: Fragile base
Mix together.
Ingredients: Fragile base
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125 gWhole milk
Preparation: Fragile base
Add.
Ingredients: Fragile base
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32 gall-purpose flour
Preparation: Fragile base
Mix in.
Ingredients: Fragile base
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375 gegg white
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125 gsugar
Preparation: Fragile base
Whip together, gently fold into previous mixture and pour into a 40 x 60-cm frame.
Ingredients: Fragile base
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Q.S.NUN-PI-HA213
Preparation: Fragile base
Strew on top and bake at 170°C for 25 minutes.
Orange ganache
Ingredients: Orange ganache
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330 g35% cream
Preparation: Orange ganache
Bring to a boil.
Ingredients: Orange ganache
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150 g2815NV
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1 piece(s)orange zest
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30 gGrand Marnier
Preparation: Orange ganache
Mix into boiling cream and leave to cool in refrigerator overnight.
Hazelnut butter cream
Ingredients: Hazelnut butter cream
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100 gNCD
Preparation: Hazelnut butter cream
Melt together.
Ingredients: Hazelnut butter cream
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300 gButtercream
Preparation: Hazelnut butter cream
Add and whip up.
Finishing and assembly
Spread out the hazelnut butter cream on the fragile base, and pipe a strip of orange ganache on one side of it, spanning the entire length of the fragile base. Then gently roll up the fragile base, starting at the side with the orange ganache strip to keep it in the middle. Freeze the cake for four hours, cut it into three equal pieces and cover all sides of the pieces with the remaining hazelnut butter cream. Use a spatula to create a wood grain motif in the hazelnut butter cream and cut the ends of the three cakes. Then decorate them with holly leaves, amarena cherries and little bits of gold leaf.
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