Buche Rampberry

Recipe for 1 tray of 40x60 cm. 

• Whip the Cream Cake, eggs and honey for 1 min. at low speed, followed by 6 min. at high speed. 
• Incorporate the oil gradually during the last minute. 
• Spread on a tray with baking paper and sprinkle with frozen raspberry pieces. 
• Bake in a deck oven at 180°C for 15 to 17 min. closed damper.

• In a mixing bowl with a paddle attachment, mix the almond powder, flour, brown sugar, butter and salt to a homogeneous texture. 
• Laminate the paste between baking paper at 2,5 mm. 
• Pre-cut rectangle according to the length of the buche. 
• Bake in a deck oven at 170° C for 12 min. open damper.

• In a mixing bowl with a paddle attachment, mix all ingredients together. 
• Pipe 200 g per insert.

Recipe for 5 inserts. 

• Pre-soak the gelatin powder and water for 15 min. 
• Bring the fresh cream, Ambiante, honey and cacao butter to 80°C. 
• Pour over the chocolate and the chestnut paste. 
• Use an immersion blender for a good emulsion. 
• Cool down overnight. 
• Whip in low speed and pipe ± 700 g into the buche inserts.

Pre-soak the gelatin for 15 min. 

• Italian meringue: 
  • Cook the sugar and the water to 120°C and pour the sugar over the egg white and keep whipping until the meringue reaches 35-40°C.
•  Mousse: 
  • Add the Raspberry Puree in the Italian meringue. Add the melted gelatin. Check the temperature of the base, between 25 to 30°C. Incorporate lightly whipped cream and Ambiante Pipe ± 600 g per buche.

• Warm up the glaze to about 35 to 40°C. 
• Use an immersion blender to eliminate the air bubble. 
• Apply the glaze on the mousse at -18 to -20°C.

• For the insert: 
  • Pipe first 700 g of the chocolate and chestnut Chantilly, then 200 g of the creamy chestnut and top it off with a raspberry Cream cake. Cut at 49,5x5 cm and freeze. 
• For the buche: 
  • Pipe 600 g of raspberry mousse, press the insert and top off with raspberry cream cake. Cut at 50x7,5 cm and freeze. Glaze the buche with Miroir Glassage . Cut and place on the short crust.