Bûche Aztec (continued)
Bûche Aztec recipe featuring a flourless chocolate base, a balsamic-orange compote, sabayon mousse, and step-by-step assembly and decoration instructions.
Ingredients
Butter (La Viette)
80 g
Extra-bitter dark chocolate (67% Valrhona)
95 g
Powdered sugar
37 g
Cocoa powder
5 g
Aged egg whites
145 g
Granulated sugar
53 g
Egg yolks
45 g
Whole eggs
30 g
Balsamic vinegar
400 g
Orange marmalade
545 g
Balsamic vinegar reduction
180 g
Water
457 g
Gelatin sheets
18 g
Extra-bitter dark chocolate (Valrhona)
320 g
Guanaja dark chocolate (Valrhona)
320 g
Guérande sea salt (sifted)
6 g
Granulated sugar
120 g
Water
35 g
Whole eggs
78 g
Egg yolks
92 g
Manjari dark chocolate (Valrhona)
280 g
Heavy cream (32% fat, whipped)
390 g
Sea salt chocolate shaving pieces
50 g
Instructions
1
Make the flourless butter chocolate base
Bring the butter to room temperature. Melt the chocolate to 40°C. Using the paddle attachment of a mixer, cream the butter (paste-like) with the powdered sugar and cocoa powder, whipping gently. Add the chocolate in three additions, being careful not to melt the butter. Separately, whip the aged egg whites with the granulated sugar in two additions to medium peaks (not too stiff); in another bowl, fold the egg yolks and whole eggs into the butter, powdered sugar, cocoa, and chocolate mixture with a spatula; finally, gently fold in the meringue, taking care not to deflate. Spread 450 g of the flourless chocolate batter in a 30x40 cm frame. Bake in a convection oven at 170°C for 25 minutes; turn out onto a wire rack. Cut into strips 7, 6, 5, and 3 cm wide. Reserve.
2
Make the balsamic reduction
Reduce the balsamic vinegar over high heat to half (yielding 200 g). Cool.
3
Make the balsamic-orange marmalade strips
Warm the water and balsamic reduction, add the gelatin sheets (previously soaked in cold water); stir and add the orange marmalade. Set at room temperature. In a 30x40 cm frame on a silicone-lined baking sheet, pour 1.2 kg of the balsamic-orange marmalade. Let set at room temperature, then place in the freezer. Cut into strips 4 and 3 cm wide. Reserve.
4
Make the dark chocolate square decorations
Spread 320 g of tempered chocolate on a 40x60 cm Rhodoïd sheet. Once the chocolate begins to crystallize, cut out 8x8.5 cm shapes using a cutter. Cool between two boards. Refrigerate at least overnight before peeling off the Rhodoïd.
5
Make the sea salt dark chocolate shavings
Crush the sea salt with a rolling pin and sift through a medium-fine sieve; use only the finest crystals. Temper the chocolate. Spread on a 40x60 cm PVC sheet. Place a sheet of parchment, a perfectly flat board, and a weight on top to prevent distortion as the chocolate crystallizes. Refrigerate for several hours. Roughly chop the chocolate shavings.
6
Make the sea salt chocolate shaving zabaglione mousse
Cook the sugar and water to 128°C. Pour the cooked sugar over the whole eggs and egg yolks, mixing on high speed to cool for 3 minutes, then on medium speed until fully cooled. Fold a quarter of the whipped cream into the melted chocolate, stir, add the remaining cream, stir again, then add the cooled zabaglione and chopped sea salt chocolate shavings; fold gently. Use immediately.
7
Assemble
In order: sea salt chocolate shaving zabaglione mousse, 3 cm wide flourless chocolate base, 3 cm wide balsamic-orange marmalade, 5 cm wide flourless chocolate base, 4 cm wide balsamic-orange marmalade, 6 cm wide flourless chocolate base, 7 cm wide flourless chocolate base, dacquoise base. Line a log mold with the zabaglione chocolate mousse, then stack all of the above elements in order, piping chocolate mousse between each layer to assemble. Smooth the top of the mold, place the dacquoise base on top, then freeze the log cake. Once fully frozen, unmold, wrap in plastic wrap, and store in the freezer.
8
Finish and decorate
Melt the chocolate mirror glaze to 45°C. Place a stainless steel rack on a sheet pan with edges and set the log cake on top. Glaze with the tempered chocolate mirror glaze; tap the rack so that the excess drips off. Then place the log cake on a cutting board and cut into 12.5 cm lengths. Place on a gold cake board. Thaw completely for 2 hours. Attach log cake end pieces at both ends, and place macarons along both sides at the base. On top, place a "Joyeuses Fêtes" chocolate plaque, 2 printed green dark chocolate holly leaves, and a few gold points.
