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Recipe Step by Step
01
Almond Streuzel
125g caster sugar
50g water
250g chopped roasted almonds
300g dry butter 84% fat
300g all-purpose flour
300g ground almonds
300g soft brown sugar
Heat the sugar with the water to 115°C (239°F). Add the almonds to the cooked sugar and coat until the almonds are completely caramelized. Leave to cool on a baking sheet. Sift together the dry ingredients, add the diced butter and then place in a freestanding mixer with the paddle attachment until it forms a dough. Place the dough in the fridge for a minimum of 30 minutes. Pass the chilled dough through a 4mm grille or a candissoire grille to obtain regular-sized pieces. Set aside in the refrigerator or freezer until ready to bake.
02
Caramel Crémeux Bahibe Cake
760g whipping cream 35% fat
150g BEURRE LIQUIDE CLARIFIE
620g caster sugar
480g whole eggs
480g all-purpose flour
9g baking powder
4g salt
Heat the cream and melt the liquid butter. Cook the sugar dry to make a caramel and then stop the cooking with the liquid butter and hot cream. Leave to cool to 35°C (95°F). Add the whole eggs. Sift the flour with the baking powder and salt and then add to the mixture.
03
Basic Custard
845g whipping cream 35% fat
845g whole milk
340g egg yolks
170g sugar
Mix the egg yolks with the sugar without whitening. Bring the cream and milk to the boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183.2-185°F). Strain and use immediately.
04
Bahibe 46% Crémeux
2030g custard
975g BAHIBE LACTEE 46%
Make an emulsion by gradually pouring the basic custard onto the partially melted couverture to obtain a smooth, glossy and elastic texture. Blend to perfect the emulsion, taking care not to incorporate any air and working at a temperature over 35°C (95°F).
05
Crème Brûlée-Style Vanilla Crémeux
1340g whipping cream 35% fat
15 Tahitian vanilla beans
275g whole milk
275g egg yolks
180g caster sugar
20g powdered gelatin
110g water
Warm the cream and then infuse with the split and scraped vanilla beans for around 20 minutes. Once infused, strain and then make up the weight of the cream and add the milk. Bring to the boil and pour onto the egg yolks mixed with the sugar (without whitening). with the sugar. Soften the gelatin in five times its weight in water and then add to the pan. Heat to 84°C (183.2°F). Remove from the heat, strain, blend for a moment or two and then chill rapidly. Pour into molds while still liquid, or pipe when it has a creamy texture.
06
Light Bahibe 46% Mousse
750g whole milk
15g powdered gelatin
985g BAHIBE LACTEE 46%
1500g whipping cream 35% fat
Soften the gelatin (in five times its own weight in water). Add to the milk and bring to the boil. Pour around one third of the hot liquid onto the melted couverture. Whisk to obtain a smooth, glossy and elastic texture, signifying the emulsion process is underway. Add the remaining milk, taking care to preserve the texture. When the mixture reaches 30-35°C (86-95°F), fold in the well-chilled whipped cream. Pour immediately. Blast freeze.
07
Absolu Bahibe Spray Glaze
600g ABSOLU CRISTAL NAPPAGE NEUTRE
60g water
90g BAHIBE LACTEE 46%
Bring the Absolu Cristal to the boil with the water and emulsify with the melted couverture. Blend and add the sparkling bronze powder. Use immediately, spraying at around 80°C (176°F).
08
Milk Chocolate Spray Mixture
120g JIVARA LACTEE 40%
80g BEURRE DE CACAO
Melt together the ingredients and use at 40-45°C (104-113°F).
Assembly and finishing
Mix the prepared streuzel with the caramelized almonds. Process to make crumbs and sprinkle 1200 g in a 60 x 40 cm frame. Bake at 160°C (320°F) for 15-18 minutes. When baked and cooled, spread 1500 g of Caramel Cake on top and then bake again at 180°C (356°F) for 10 minutes. Spread the remaining 1000 g of Caramel Cake into a 60 x 40 cm frame and bake at 180°C (356°F) for 10 minutes. When cool, cut the Almond Streuzel / Caramel Cake into five 7 x 52 cm strips, and the Cake Caramel into five 5 x 52 cm strips (remaining quantity). Take a medium-sized U bûche mold and using a 12 mm nozzle, pipe 250 g of set Bahibe Crémeux in irregular balls, and then top with 250 g of Vanilla Crémeux. Lay a 5 x 52 cm strip of Caramel Cake on top. Pipe a further 350 g of Bahibe Crémeux in irregular ball shapes on the Caramel Cake and the cover with a further 200 g of Vanilla Crémeux. Immediately arrange a 7 x 52 cm strip of Almond Streuzel Caramel Cake on top to complete the insert. Blast freeze. Pour 650g Light Mousse into each undulating bûche mold and then add the inserts to finish. Blast freeze. Unmold the bûches. Use the Absolu Bahibe Spray Glaze to spray the bûches, covering them completely. Use the Milk Chocolate Spray Mixture to gently spray the bûches lengthways, positioning yourself at the same height as the bûche to ensure a velvety effect to accentuate the undulations of the mold. Temper some milk chocolate couverture. Use some oil to stick some acetate sheets to some very flat baking sheets. Place some couverture in the center of the sheets and cover with a second acetate sheet. Use a rolling pin to smooth out the couverture towards the edges. Check the thickness is even. As soon as the couverture begins to set, use the back of a knife to mark out 8.5 cm squares, to form the ends of the bûche. Leave to set at 17°C (62.6°F) set. Use a piping bag and some tempered chocolate to draw curved lines on them and then sprinkle lightly with vanilla powder. Leave to set. Add the end pieces and add a house logo.