Bûche Envie

Name: Bûche Envie
Prep time: 1 h 40 min
Cook time: 1 h 15 min
Total time: 2 h 55 min
Cuisine: Chinese
Ingredients: 320 g White chocolate (Valrhona); 5 g Sea salt (crushed and sifted); 100 g Almond flour; 270 g Granulated sugar; 30 g Flour (T55, sifted); 175 g Aged egg whites; Egg white powder, to taste; 100 g Granulated sugar; Toasted almond slivers, to taste; 120 g Almond flour; 10 g Invert syrup; 100 g Powdered sugar (with starch); 150 g Eggs; 20 g Butter; 100 g Aged egg whites; 15 g Granulated sugar; 30 g Flour (T45); 540 g Joconde batter; 2 dl Syrup (30°B); 100 g Egg yolks; Refined powdered sugar, to taste

A bûche cake composed of almond dacquoise, blackcurrant jam, violet vanilla cream, mixed red fruit garnish, and a sea salt white chocolate finish.

2h 55m

Medium

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Ingredients

White chocolate (Valrhona) 320 g

Sea salt (crushed and sifted) 5 g

Almond flour 100 g

Granulated sugar 270 g

Flour (T55, sifted) 30 g

Aged egg whites 175 g

Egg white powder to taste

Granulated sugar 100 g

Toasted almond slivers to taste

Almond flour 120 g

Invert syrup 10 g

Powdered sugar (with starch) 100 g

Eggs 150 g

Butter 20 g

Aged egg whites 100 g

Granulated sugar 15 g

Flour (T45) 30 g

Joconde batter 540 g

Syrup (30°B) 2 dl

Egg yolks 100 g

Refined powdered sugar to taste

Instructions

Make sea salt white chocolate

Crush sea salt with a rolling pin and sift through a medium-fine sieve; use only the finest crystals. Temper the chocolate.

Make white chocolate ends

Mix and temper to 30°C as usual. Spread 320g of chocolate on a 40x60 cm Rhodoïd sheet. Once the chocolate starts to crystallize, cut out 8x8.5 cm shapes with a cutter. Cool between two boards. Refrigerate overnight before peeling off the Rhodoïd sheet.

Make almond dacquoise

Mix almond flour, the first measured granulated sugar, and flour, and set aside in the freezer. Add a pinch of egg white powder, gradually add the second measured granulated sugar in batches, and whip the egg whites to stiff peaks. Remove the mixing bowl; manually fold in the first mixture gently.

Pipe and bake almond crumb dacquoise

Bake the almond slivers in an oven at 170°C for 12 minutes. Fill a mold that is 1.5 cm high, 5 cm wide, and 7 cm wide with almond dacquoise batter, smooth the surface and unmold. Sprinkle with toasted almond slivers. Bake in a preheated convection oven at 165°C for approximately 30 minutes. After taking out of the oven, turn out onto a wire rack. Set aside.

Make joconde batter

Put almond flour, invert syrup, and powdered sugar in a mixing bowl. Add half the eggs, and whip with a whisk for 8 minutes. Add the remaining eggs in two batches, and whip for 10-12 minutes. Pour a small amount of the mixture into the butter and mix. Whip egg whites with granulated sugar, pour over the first mixture. Sift in the flour like rain, stir gently, then add the butter.

Make joconde biscuit sheets

Place a 2 mm thick joconde frame on a silicone mat. Spread 540g of batter with a spatula. Bake at 230°C for 7-8 minutes. Invert onto parchment paper, peel off the silicone mat; let cool.

Make bomb batter

Mix with a whisk; heat over a water bath over medium heat. When the mixture thickens, remove from heat, pour into a mixing bowl, and cool at medium speed.

Make caramelized joconde biscuits

Peel the joconde biscuit sheets off the silicone mat, apply cold bomb batter to the perforated side, and use a crank spatula to soak it through. Evenly sprinkle with refined powdered sugar; caramelize with a preheated blowtorch, moving precisely and gently, and applying more heat in some areas to create layers. Mark diagonal lines with the blowtorch every 3 cm. Spray a very thin layer of cocoa butter. Set aside.