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Professional
Tropical Praliné Hazelnut Iced Bûche
Made with Noisette 55% - 11309
An original recipe from the École Valrhona
7 stepsFor five Fragrance bûche molds
Recipe Step by Step
Step01
Hazelnut Praliné Ice-Cream
3245g whole milk
120g fat-free powdered milk
245g atomized glucose
20g caster sugar
295g combined stabilizer
50g whipping cream 35% fat
930g PRALINE NOISETTE 55% FRUITE
Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar. Be careful to add the ingredients to the saucepan or pasteurizer in the correct order and at the right temperatures. At 25°C, (77°F) add the powdered milk. At 30°C, (86°F) add the invert sugar and the atomized glucose mixed with the caster sugar. At 40°C, (104°F) add the cream. At 45°C, (113°C) add the remaining ingredients. Pour a little of the hot liquid (around half the weight of the praliné) onto the praliné, mixing in the center to create a glossy and elastic texture, indicating that the mixture has begun to emulsify. Continue gradually adding the liquid. Blend to perfect the emulsion. Put everything back in the pan and pasteurize at 85°C (185°F) for two minutes and then chill rapidly to 4°C (39.2°F). Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours at 4°C (39.2°F). Blend and churn at between - 6°C and -10°C (-42.8°F and -50°F). Store in the freezer at -18°C (-64.4°F).
Step02
Tropical Vanilla Sorbet
890g water
640g caster sugar
270g atomized glucose
14g 64S stabilizer
5 Tahitian vanilla beans
1160g passion fruit pulp
760g coconut pulp
760g pineapple pulp
Heat the water to 40°C (104°F) and add the sugars and stabilizer. Then add the split and scraped vanilla beans and bring to the boil. Cool to 4°C (39.2°F). Add the pulps and blend. Leave to rest for a minimum of four hours. Strain to remove the vanilla beans, blend and churn. Store at -18°C (-64.4°F).
Step03
Hazelnut Sweet Shortcrust
680g dry butter 84%
15g salt
510g icing sugar
170g ground hazelnuts
340g cake flour
285g whole eggs
990g cake flour
Combine the softened butter with the salt, icing sugar, ground hazelnuts, eggs and the smaller quantity of flour. Take care not to over-process. As soon as the mixture is combined, quickly fold in the remaining flour. Set aside in the refrigerator. Roll out the pastry to a thickness of 2 mm. Bake at 150-160°C (302-320°F) for 10-12 minutes.
Step04
Coconut Crisp
2155g hazelnut sweet shortcrust
645g soft brown sugar
430g roasted grated coconut
270g BEURRE LIQUIDE CLARIFIE
Finely crush the Hazelnut Sweet Shortcrust in a food processor. Mix with the sugar, coconut and melted butter until combined.
Step05
Sweet And Salty Candied Hazelnuts
60g sugar
25g water
115g roasted hazelnuts
4g fleur de sel
Roast and peel the hazelnuts. Cook the sugar and water to 115°C (239°F). Add the hazelnuts and salt to the cooked sugar. Candy the nuts and leave to cool on a baking sheet.
Step06
Milk Chocolate Spray Mixture
240g JIVARA LACTEE 40%
160g BEURRE DE CACAO
Melt together the ingredients and use at 40-45°C (104-113°F).
Step07
Absolu Cristal Spray Glaze
750g ABSOLU CRISTAL NAPPAGE NEUTRE
75g water
Bring the Absolu Cristal to the boil with the water and blend. Spray immediately using a spray gun at around 80°C (176°F).
Assembly and finishing
Use a spatula to spread 2160 g of Coconut Crisp into a 40 x 60 cm frame, without pressing down too much, and set aside in the refrigerator. Sprinkle the remaining Coconut Crisp like a streuzel on a baking sheet and set aside in the refrigerator. Cut the first amount of Coconut Crisp into 7 x 52 cm strips and blast freeze. Churn the Tropical Vanilla Sorbet and place 900 g into each small U mold and freeze. When unmolded, place the sorbet on the strip of Coconut Crisp. Cover with 320 g of Coconut Crisp Crumbs. Freeze. Line each bûche mold with 980 g Praliné Ice-Cream, add the insert and smooth over. Blast freeze. Temper some milk chocolate couverture. Roll out thinly between two acetate sheets. 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 and 4cm diameter circles for decoration. Leave to set at 17°C (62.6°F). Use some milk chocolate couverture to stick a few Candied Hazelnuts on the circles of milk chocolate couverture. Unmold the bûches and spray with the Milk Chocolate Spray mixture. Stick the ends to the logs and then spray the bûches again with the hot Absolu Cristal Spray Glaze for an orange peel effect.