{"id":2277,"date":"2024-01-31T10:15:42","date_gmt":"2024-01-31T10:15:42","guid":{"rendered":"https:\/\/gfattouh.com\/?p=2277"},"modified":"2024-03-21T10:46:46","modified_gmt":"2024-03-21T10:46:46","slug":"tiramisu-buche-de-noel","status":"publish","type":"post","link":"https:\/\/www.gfattouh.com\/tiramisu-buche-de-noel","title":{"rendered":"Tiramisu Buche de Noel"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel.jpg\" alt=\"\" class=\"wp-image-2278\" srcset=\"https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel.jpg 1000w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-300x300.jpg 300w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-150x150.jpg 150w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-768x768.jpg 768w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-100x100.jpg 100w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-140x140.jpg 140w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-500x500.jpg 500w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-350x350.jpg 350w, https:\/\/www.gfattouh.com\/wp-content\/uploads\/2024\/01\/Image_of_deZaan_Tiramisu_Buche_de_Noel-800x800.jpg 800w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>By chef Nina M\u00e9tayer<\/p>\n\n\n\n<p>Tiramisu Buche de Noel filled with cr\u00e9meux and mousse, decorated with chocolate, and dusted with deZaan Rich Terracotta cocoa powder<\/p>\n\n\n\n<p>Part 1: Soaking Syrup<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>240g Water<\/li>\n\n\n\n<li>24g Coffee Grains (finely ground)<\/li>\n\n\n\n<li>4 Sheet of Gelatin (hydrated)<\/li>\n\n\n\n<li>11g Bitter Almond Syrup<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Warm the water to 80\u00b0C\/176\u00b0F.<\/li>\n\n\n\n<li>Infuse the coffee in the water for 30 minutes and strain.<\/li>\n\n\n\n<li>Warm up the infused water. Take off the heat, add gelatin, and mix.<\/li>\n\n\n\n<li>Add the butter almond syrup and reserve.<\/li>\n<\/ol>\n\n\n\n<p>Part 2: Lady Finger Sponge<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>80g Egg Yolk<\/li>\n\n\n\n<li>54g Granulated Sugar (1)<\/li>\n\n\n\n<li>160g Egg Whites<\/li>\n\n\n\n<li>40g Granulated Sugar (2)<\/li>\n\n\n\n<li>46g Flour<\/li>\n\n\n\n<li>14g Corn Flour<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Whip the egg yolks with sugar (1) to a ribbon stage.<\/li>\n\n\n\n<li>Whip the egg whites with sugar (2) simultaneously to a very soft peak.<\/li>\n\n\n\n<li>Combine the mixtures above into one bowl. Fold in the dry ingredients.<\/li>\n\n\n\n<li>Transfer to a sheet tray lined with parchment. Spread it to approx. 2cm thickness. Bake for 8 minutes at 180\u00b0C\/356\u00b0F.<\/li>\n\n\n\n<li>Cool and cut into a strip of 4.4 x 3.2cm.<\/li>\n\n\n\n<li>Soak and freeze the strips.<\/li>\n<\/ol>\n\n\n\n<p>Part 3: Enrobing Chocolate<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>100g deZaan Stellar Cocoa Butter Drops<\/li>\n\n\n\n<li>100g Chocolate 72%<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Melt the cocoa butter and chocolate together.<\/li>\n\n\n\n<li>Dip the pre-cut strips into the enrobing chocolate.<\/li>\n<\/ol>\n\n\n\n<p>Part 4: Coffee Cremeux<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>90g Milk<\/li>\n\n\n\n<li>90g Cream 35%<\/li>\n\n\n\n<li>35g Coffee Grains (roughly chopped)<\/li>\n\n\n\n<li>42g Egg Yolks<\/li>\n\n\n\n<li>71g Milk Chocolate<\/li>\n\n\n\n<li>53g Butter<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Bring the milk and cream to a simmer.<\/li>\n\n\n\n<li>Add the coffee and infuse for 1 hour.<\/li>\n\n\n\n<li>Warm the infused cream mixture and make a cr\u00e8me anglaise (82\u00b0C\/179\u00b0F) with the egg yolks.<\/li>\n\n\n\n<li>Pour over the chocolate (in 3 stages) and emulsify.<\/li>\n\n\n\n<li>Add the butter and emulsify.<\/li>\n\n\n\n<li>Fill the molds with 190g of cremeux.<\/li>\n<\/ol>\n\n\n\n<p>Part 5: Coffee Mousse<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>32g Granulated Sugar<\/li>\n\n\n\n<li>32g Water<\/li>\n\n\n\n<li>25g Egg Yolks<\/li>\n\n\n\n<li>2 Sheets of Gelatin (hydrated)<\/li>\n\n\n\n<li>90g Mascarpone<\/li>\n\n\n\n<li>190g Cream 35% (whipped soft peaks)<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Cook a syrup with the water and sugar to 100\u00b0C\/212\u00b0F.<\/li>\n\n\n\n<li>Add the gelatin and combine.<\/li>\n\n\n\n<li>Add the syrup and egg yolks to a mixing bowl. Whip until pale in color and mousse-like in texture.<\/li>\n\n\n\n<li>Fold in the mascarpone and whipped cream.<\/li>\n\n\n\n<li>Pour into the prepared mold and freeze.<\/li>\n<\/ol>\n\n\n\n<p>Part 6: Coffee Whipped Ganache<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>160g Cream 35% (1)<\/li>\n\n\n\n<li>5g Coffee Grains (roughly ground)<\/li>\n\n\n\n<li>1 Sheet of Gelatin (hydrated)<\/li>\n\n\n\n<li>40g White Chocolate<\/li>\n\n\n\n<li>105g Cream 35% (2)<\/li>\n\n\n\n<li>0.25g Fine Salt<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Bring the cream (1) to a simmer.<\/li>\n\n\n\n<li>Add the coffee and infuse for 1 hour. Strain and re-scale to have 160g infused cream.<\/li>\n\n\n\n<li>Reheat the cream and add gelatin. Pour over the chocolate and mix.<\/li>\n\n\n\n<li>Add the cream (2) and salt and mix.<\/li>\n\n\n\n<li>Set in the refrigerator overnight. Whip to soft\/medium peaks.<\/li>\n\n\n\n<li>Transfer to a piping bag with a round tip of 12mm.<\/li>\n\n\n\n<li>Pipe dollops of ganache (see image for reference).<\/li>\n<\/ol>\n\n\n\n<p>Part 7: Cocoa Spray<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>25g deZaan Stellar Cocoa Butter Drops<\/li>\n\n\n\n<li>15g deZaan Rich Terracotta Cocoa Powder<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Melt the cocoa butter.<\/li>\n\n\n\n<li>Add the cocoa powder and mix until combined.<\/li>\n\n\n\n<li>Spray the Buche.<\/li>\n<\/ol>\n\n\n\n<p>Part 8: White Chocolate Spray<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>25g White Chocolate<\/li>\n\n\n\n<li>25g deZaan Stellar Cocoa Butter Drops<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Melt the ingredients together.<\/li>\n\n\n\n<li>Mix and spray over the whipped ganache.<\/li>\n<\/ol>\n\n\n\n<p>Part 9: Chocolate Decor<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>200g Dark Chocolate<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Temper the chocolate and spread it onto an acetate sheet.<\/li>\n\n\n\n<li>Cut an 8cm round disc for the end of the Buche.<\/li>\n\n\n\n<li>Cut a rectangular base the size of the length of the Buche.<\/li>\n\n\n\n<li>Cut out different sizes of stars and reserve.<\/li>\n<\/ol>\n\n\n\n<p>Part 10: Assembly<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul>\n<li>deZaan Rich Terracotta Cocoa Powder<\/li>\n<\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol start=\"1\">\n<li>Once all the components have been made, start assembling the Buche by starting with filling the mold with the 260g mousse.<\/li>\n\n\n\n<li>Insert the cremeux in the center, filling the rest of the mold with the remaining mousse.<\/li>\n\n\n\n<li>Seal off the mold with the enrobed sponge and freeze.<\/li>\n\n\n\n<li>Unmold and spray with a cocoa spray.<\/li>\n\n\n\n<li>Place the whipped ganache at the top center of the Buche.<\/li>\n\n\n\n<li>Decorate with chocolate d\u00e9cor.<\/li>\n\n\n\n<li>Finish with deZaan Rich Terracotta dusting.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>By chef Nina M\u00e9tayer Tiramisu Buche de Noel filled with cr\u00e9meux and mousse, decorated with chocolate, and dusted with deZaan Rich Terracotta cocoa powder Part 1: Soaking Syrup Ingredients Method&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2278,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[113],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tiramisu Buche de Noel - George R. 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