Buche Blanche

Mix all the ingredients for 4 min. at medium speed with a paddle.
Spread 1600 g out on a full baking tray covered with baking paper. Bake at 330 for 15 minutes and freeze.
Cut Strips of approximately 2 ¼ inches by 18 inches

Heat 375g of cream to a boil. Whip egg yolk and sugar till yolks lighten in color.
Add egg mixture to hot cream and cook to 185°F.
Add Delli Cheesecake and bring back to 185°F.
Add Lemon Classic and disolve gelatin in cheesecake mixture.
While cooling mixture to 85°F whip remaining cream and fold into cheesecake mixture.
Combine and scale 1050 g in a buche mold and place the insert in it.
Freeze.
Tip: Place a plastick sheet (18-48.5cm) in the mold to remove easy.

Heat the sugar, glucose and water to 215°F.
Using a hand blender emulsify all ingredients.
Cut the buche in two and apply the glaze on the frozen (-18/-20°C) buche at 85°F.
Place on the shorctust base.

Search