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:
Medium

Fragile base

Ingredients: Fragile base

  • 250 g
    marzipan
  • 250 g
    caster sugar

Preparation: Fragile base

Mix together.

Ingredients: Fragile base

  • 125 g
    Whole milk

Preparation: Fragile base

Add.

Ingredients: Fragile base

  • 32 g
    all-purpose flour

Preparation: Fragile base

Mix in.

Ingredients: Fragile base

  • 375 g
    egg white
  • 125 g
    sugar

Preparation: Fragile base

Whip together, gently fold into previous mixture and pour into a 40 x 60-cm frame. 

Ingredients: Fragile base

  • Q.S.
    NUN-PI-HA213

Preparation: Fragile base

Strew on top and bake at 170°C for 25 minutes.

Orange ganache

Ingredients: Orange ganache

  • 330 g
    35% cream

Preparation: Orange ganache

Bring to a boil.

Ingredients: Orange ganache

Preparation: Orange ganache

Mix into boiling cream and leave to cool in refrigerator overnight.

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.