By chef Nina Métayer
Tiramisu Buche de Noel filled with crémeux and mousse, decorated with chocolate, and dusted with deZaan Rich Terracotta cocoa powder
Part 1: Soaking Syrup
Ingredients
- 240g Water
- 24g Coffee Grains (finely ground)
- 4 Sheet of Gelatin (hydrated)
- 11g Bitter Almond Syrup
Method
- Warm the water to 80°C/176°F.
- Infuse the coffee in the water for 30 minutes and strain.
- Warm up the infused water. Take off the heat, add gelatin, and mix.
- Add the butter almond syrup and reserve.
Part 2: Lady Finger Sponge
Ingredients
- 80g Egg Yolk
- 54g Granulated Sugar (1)
- 160g Egg Whites
- 40g Granulated Sugar (2)
- 46g Flour
- 14g Corn Flour
Method
- Whip the egg yolks with sugar (1) to a ribbon stage.
- Whip the egg whites with sugar (2) simultaneously to a very soft peak.
- Combine the mixtures above into one bowl. Fold in the dry ingredients.
- Transfer to a sheet tray lined with parchment. Spread it to approx. 2cm thickness. Bake for 8 minutes at 180°C/356°F.
- Cool and cut into a strip of 4.4 x 3.2cm.
- Soak and freeze the strips.
Part 3: Enrobing Chocolate
Ingredients
- 100g deZaan Stellar Cocoa Butter Drops
- 100g Chocolate 72%
Method
- Melt the cocoa butter and chocolate together.
- Dip the pre-cut strips into the enrobing chocolate.
Part 4: Coffee Cremeux
Ingredients
- 90g Milk
- 90g Cream 35%
- 35g Coffee Grains (roughly chopped)
- 42g Egg Yolks
- 71g Milk Chocolate
- 53g Butter
Method
- Bring the milk and cream to a simmer.
- Add the coffee and infuse for 1 hour.
- Warm the infused cream mixture and make a crème anglaise (82°C/179°F) with the egg yolks.
- Pour over the chocolate (in 3 stages) and emulsify.
- Add the butter and emulsify.
- Fill the molds with 190g of cremeux.
Part 5: Coffee Mousse
Ingredients
- 32g Granulated Sugar
- 32g Water
- 25g Egg Yolks
- 2 Sheets of Gelatin (hydrated)
- 90g Mascarpone
- 190g Cream 35% (whipped soft peaks)
Method
- Cook a syrup with the water and sugar to 100°C/212°F.
- Add the gelatin and combine.
- Add the syrup and egg yolks to a mixing bowl. Whip until pale in color and mousse-like in texture.
- Fold in the mascarpone and whipped cream.
- Pour into the prepared mold and freeze.
Part 6: Coffee Whipped Ganache
Ingredients
- 160g Cream 35% (1)
- 5g Coffee Grains (roughly ground)
- 1 Sheet of Gelatin (hydrated)
- 40g White Chocolate
- 105g Cream 35% (2)
- 0.25g Fine Salt
Method
- Bring the cream (1) to a simmer.
- Add the coffee and infuse for 1 hour. Strain and re-scale to have 160g infused cream.
- Reheat the cream and add gelatin. Pour over the chocolate and mix.
- Add the cream (2) and salt and mix.
- Set in the refrigerator overnight. Whip to soft/medium peaks.
- Transfer to a piping bag with a round tip of 12mm.
- Pipe dollops of ganache (see image for reference).
Part 7: Cocoa Spray
Ingredients
- 25g deZaan Stellar Cocoa Butter Drops
- 15g deZaan Rich Terracotta Cocoa Powder
Method
- Melt the cocoa butter.
- Add the cocoa powder and mix until combined.
- Spray the Buche.
Part 8: White Chocolate Spray
Ingredients
- 25g White Chocolate
- 25g deZaan Stellar Cocoa Butter Drops
Method
- Melt the ingredients together.
- Mix and spray over the whipped ganache.
Part 9: Chocolate Decor
Ingredients
- 200g Dark Chocolate
Method
- Temper the chocolate and spread it onto an acetate sheet.
- Cut an 8cm round disc for the end of the Buche.
- Cut a rectangular base the size of the length of the Buche.
- Cut out different sizes of stars and reserve.
Part 10: Assembly
Ingredients
- deZaan Rich Terracotta Cocoa Powder
Method
- Once all the components have been made, start assembling the Buche by starting with filling the mold with the 260g mousse.
- Insert the cremeux in the center, filling the rest of the mold with the remaining mousse.
- Seal off the mold with the enrobed sponge and freeze.
- Unmold and spray with a cocoa spray.
- Place the whipped ganache at the top center of the Buche.
- Decorate with chocolate décor.
- Finish with deZaan Rich Terracotta dusting.