Scribd Logo
Upload

Welcome to Scribd!

  • 13 views

    01 04 Christmas Buche Cry For Christmas

    Uploaded by

    alhilovictoria
    The document provides recipes for a Christmas buche, including recipes for sweet paste, milk chocolate glazing, saffron cream, and chocolate mousse. It lists the ingredients and preparation instructions for each component of the buche dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    01 04 Christmas Buche Cry For Christmas

    Uploaded by

    alhilovictoria
    13 views2 pages
    The document provides recipes for a Christmas buche, including recipes for sweet paste, milk chocolate glazing, saffron cream, and chocolate mousse. It lists the ingredients and preparation instructions for each component of the buche dessert.

    Original Description:

    bombon chocolate azafran

    Original Title

    01_04_Christmas_Buche_Cry_for_Christmas

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides recipes for a Christmas buche, including recipes for sweet paste, milk chocolate glazing, saffron cream, and chocolate mousse. It lists the ingredients and preparation instructions for each component of the buche dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views2 pages

    01 04 Christmas Buche Cry For Christmas

    Uploaded by

    alhilovictoria
    The document provides recipes for a Christmas buche, including recipes for sweet paste, milk chocolate glazing, saffron cream, and chocolate mousse. It lists the ingredients and preparation instructions for each component of the buche dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CREATION CHRISTA MUYLDERMANS

    CHEF AT CALLEBAUT® CHOCOLATE ACADEMY CENTRE™ WIEZE


    1 TO 5 PIECES

    CHRISTMAS - BUCHE

    CHOCOLATE &
    SAFFRON FOR
    XMAS
    SWEETPASTE MILK CHOCOLATE GLAZING
    Ingredients Preparation Ingredients Preparation
    95 g softened butter Mix. 150 g water Heat to 110°C.
    90 g icing sugar 300 g sugar
    300 g glucose
    53 g eggs Add.
    198 g non sweetened Add.
    181 g flour Sieve and add. condensed milk
    28 g almond powder
    52 g potato starch 20 g gelatin powder Dissolve gelatin in
    2 g salt 120 g water water. Pour previous
    300 g Callebaut ® Finest mixture over gelatin
    Leave to rest in fridge. Roll out to 3 mm. Cut out Belgian Milk Chocolate and chocolate. Blend.
    desired shape. Bake at 155°C for 12-15 mins. 823-CA-U76 Divide in 2 parts.

    Mix one part with a gold metallic powder. Store in


    SAFFRON CREAM fridge. Heat and mix before using.
    Ingredients Preparation
    250 g cream 35% Boil together.
    saffron

    60 g egg yolks Add. Heat to 85°C. “SLEEK, STYLISH AND ABOVE


    45 g sugar
    ALL: MOUTHWATERINGLY
    12 g gelatin mass Sieve previous mixture
    over gelatin mass.
    DELICIOUS.”
    Pour into small sphere moulds. - CHRISTA MUYLDERMANS -

    CHOCOLATE MOUSSE
    Ingredients Preparation
    5 g gelatin powder Dissolve gelatin
    23 g water in water.

    54 g water Heat to 85°C. Sieve


    77 g sugar onto gelatin mass.
    93 g egg yolks Make a pâte à bombe.

    186 g cream 35% Heat.

    277 g Callebaut ® Finest Mix with cream and


    Belgian Dark Chocolate make ganache. Mix DISCOVER RECIPES AND MORE AT
    70-30-38-2B-U76 with the pâte à bombe. WWW.CALLEBAUT.COM

    393 g cream 35% Whip. Fold in.

    Fill moulds with chocolate mousse and saffron cream.


    Freeze.

    You might also like