Bûche Plénitude
A yule log cake composed of chocolate macarons, sea salt chocolate, dark chocolate mousse, caramel ganache, and crispy caramel.
Ingredients
Unsweetened condensed milk
140 g
Glucose
35 g
Syrup (30°B)
160 g
Dark chocolate glaze (Valrhona)
168 g
66% dark chocolate (Valrhona Caraïbe)
168 g
Almond flour
125 g
Powdered sugar
125 g
Almond powdered sugar (sifted)
250 g
Fresh egg whites
44 g
Cocoa paste (Valrhona)
50 g
Granulated sugar
125 g
Water
31 g
Aged egg whites
44 g
Egg white powder
0.5 g
Cochineal red coloring (adjust according to intensity)
0.5 g
Granulated sugar (coarse or crystal)
50 g
Invert sugar syrup
50 g
Semi-salted butter (La Viette)
20 g
Butter (La Viette)
30 g
Whole fresh milk
150 g
Guanaja dark chocolate (Valrhona)
83 g
Caraïbes dark chocolate (Valrhona)
138 g
Butter (La Viette)
68 g
Caramel pieces
70 g
Extra-bitter dark chocolate (Valrhona)
160 g
Instructions
1
Make the chocolate mirror glaze
Boil the unsweetened condensed milk, glucose, and 30°B syrup; pour over the chopped chocolate and glaze. Using a spatula, start stirring from the center, gradually enlarging the motion and slowly incorporating the liquid. Transfer to a container and refrigerate until needed.
2
Make the sifted almond powdered sugar
Sift the powdered sugar and almond flour together.
3
Make the chocolate macaron bases
Combine the sifted almond powdered sugar with the fresh egg whites. Chop the cocoa paste and melt it in a 45°C water bath. Prepare the Italian meringue: cook the sugar and water to 117°C. When the syrup reaches 108°C, begin whipping the aged egg whites and egg white powder. Once the whites reach soft peaks, reduce the mixer to second speed and slowly pour in the cooked syrup. Cool to about 50°C, remove the mixing bowl, and add the cocoa paste and coloring. Gradually fold the Italian meringue into the first mixture (almond powdered sugar and fresh egg whites); gently combine the batter and pipe. Using a #9 piping tip, pipe strips of macaron bases. The widths should be 4, 6, and 7 cm, with a length of 55 cm. Bake in a convection oven at 180°C for 18-20 minutes. Keep the steam function on at all times. After baking, do not spray water underneath the paper as in the traditional method. Flip the baking paper onto a stainless steel rack and quickly peel off the paper.
4
Make the caramel pieces
In a large saucepan, melt the granulated sugar and invert sugar syrup, cooking to maximum caramelization. Add the semi-salted butter, then add the butter pieces in stages while stirring constantly. Return to a boil to dissolve all caramel particles. Pour onto a baking sheet lined with a silicone mat, rotate the mat to spread the caramel, cover with a second silicone mat, and roll flat with a rolling pin. Once cooled, chop the caramel, first with the rolling pin then in a food processor, ensuring the pieces are not too large. Store in an airtight container in a dry place.
5
Make the caramel ganache
Bring the butter to room temperature. Boil the milk; chop the chocolate and pour one-third of the boiled milk over the chopped chocolate. Start stirring from the center, gradually enlarging the motion outward. Repeat this operation twice with the remaining milk, then add the butter. Pour into a stainless steel tray to cool. Use when the ganache just begins to set. Using a spatula, combine the ganache with the caramel pieces without overmixing.
6
Make the caramel ganache strips
Pour into a 5x55 cm frame; refrigerate to set, unmold, and freeze.
7
Make the dark chocolate square decorations
Spread 160 g of tempered chocolate onto a 30x40 cm plastic sheet. Once the chocolate begins to crystallize, cut into 8x8.5 cm rectangles with a knife. Cool between two boards. Refrigerate for at least one night before peeling off the plastic sheet.
