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Chocolate and Chestnut Buche de Noel
PATISSERIE MAKES PERFECT40Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- simple syrup
- 225 mL water
- 190 grams caster sugar
- 1 1/2 lemon zest (Peels of)
- 1/2 vanilla pod (split lengthways)
- 100 mL dark rum
- mousse (***Chestnut)
- 5 grams gelatine (Leaf)
- 120 grams unsweetened chestnut puree
- 85 grams simple syrup
- 20 mL dark rum
- 200 mL double cream (semi whipped)
- chocolate sponge (***Alhambra)
- 100 grams eggs
- 25 grams egg yolks
- 40 grams caster sugar
- 13 grams plain flour
- 12 grams cornflour
- 15 grams cocoa powder
- 50 grams unsalted butter
- hazelnut
- almond
- 56 grams ground hazelnuts
- 38 grams ground almonds
- 150 grams caster sugar
- 19 grams cornflour
- 98 grams egg whites
- icing sugar (for dusting)
- chocolate mousse (***Dark)
- 300 grams dark chocolate
- 140 grams egg yolks
- 80 grams caster sugar
- 40 mL water
- 380 mL whipping cream
- chocolate glaze (***Dark)
- 18 grams gelatine (Leaf)
- 235 mL water
- 300 grams caster sugar
- 100 grams cocoa powder (sifted)
- 170 mL whipping cream
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