Bûche Aztec

Name: Bûche Aztec
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Ingredients: 410 g Condensed milk (unsweetened); 100 g Glucose; 480 g Syrup (30°B); 500 g 66% dark chocolate (Valrhona Caraïbe); 500 g Dark chocolate glaze (Valrhona); 250 g Almond flour; 250 g Powdered sugar; 100 g Cocoa paste (Valrhona); 500 g Almond powdered sugar (sifted); 93 g Fresh egg white; 1 g Carmine red coloring (adjust according to intensity); 250 g Granulated sugar; 62 g Water; 93 g Aged egg white; 1 g Egg white powder; to taste Gold powder (Candurin Corngold); 170 g Butter (La Vielle); 130 g Flour (French traditional flour (T55)); 6 g Baking powder; 95 g Brown sugar (dark); 10 g Milk powder (26% fat); 25 g Honey (acacia or flower honey); 3 g Sea salt; 60 g Egg; 96 g Rolled oats; 85 g Raisins (Corinth raisins)

A Bûche (yule log) cake composed of a chocolate mirror glaze, chocolate macarons, a Muxibi crisp base, a flourless butter chocolate cake base, a sea salt chocolate sabayon mousse, and a balsamic orange sauce.

2h 10m

Easy

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Ingredients

Condensed milk (unsweetened) 410 g

Glucose 100 g

Syrup (30°B) 480 g

66% dark chocolate (Valrhona Caraïbe) 500 g

Dark chocolate glaze (Valrhona) 500 g

Almond flour 250 g

Powdered sugar 250 g

Cocoa paste (Valrhona) 100 g

Almond powdered sugar (sifted) 500 g

Fresh egg white 93 g

Carmine red coloring (adjust according to intensity) 1 g

Granulated sugar 250 g

Water 62 g

Aged egg white 93 g

Egg white powder 1 g

Gold powder (Candurin Corngold) to taste

Butter (La Vielle) 170 g

Flour (French traditional flour (T55)) 130 g

Baking powder 6 g

Brown sugar (dark) 95 g

Milk powder (26% fat) 10 g

Honey (acacia or flower honey) 25 g

Sea salt 3 g

Egg 60 g

Rolled oats 96 g

Raisins (Corinth raisins) 85 g

Instructions

Make the chocolate mirror glaze

Boil the condensed milk, glucose, and 30°B syrup; pour over the chopped chocolate and glaze. Using a spatula, start stirring from the center, gradually widening the motion and slowly adding the liquid. Pour into a container and refrigerate.

Make the sifted almond powdered sugar

Sift together the powdered sugar and almond flour.

Make the chocolate macaron shells

Chop the cocoa paste and melt in a 45°C water bath or microwave. Combine the almond powdered sugar with the fresh egg whites, melted cocoa paste, and coloring. Cook the sugar and water to 117°C. When the sugar reaches 108°C, whip the aged egg whites, egg white powder, and granulated sugar. Once the egg whites reach soft peaks, set the mixer to second speed and slowly pour in the cooked syrup. Cool to about 50°C, remove the bowl, and gradually fold the Italian meringue into the first mixture (almond powdered sugar, fresh egg whites, melted cocoa paste, and coloring); gently fold the batter and pipe.

Pipe and bake the macarons

On a baking sheet lined with parchment paper, pipe manually using an #11 tip (or an automatic depositor). Lightly dust with gold powder using a brush. Bake in a convection oven at 170°C for 10-11 minutes, keeping the steam on at all times. After baking, place the macarons with the paper directly on a wire rack. Once cooled, invert the parchment paper onto a stainless steel rack and quickly peel off the paper. Store.

Make the musli shortbread dough

Bring the butter to room temperature the day before. Sift the flour with the baking powder. Place the butter in the mixer bowl and beat with the paddle; add in order the brown sugar, milk powder, salt, honey, egg, flour-baking powder mixture, then add the rolled oats and raisins. Place on a baking sheet lined with plastic wrap and refrigerate. The dough is softer than a standard shortbread dough.

Bake the musli shortbread

Roll out the musli shortbread dough between two plastic sheets. Chill thoroughly and refrigerate for 30 minutes. Cut out 52 cm long strips and place on a baking sheet lined with parchment paper. Place in a convection oven preheated to 165°C and bake for 15 minutes. After removing from the oven, while still hot, cut into 7.5 cm wide strips; cutting will be cleaner at this point.