You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
Biskélia croquante
Recipe scaled for 3 Grand U bûches molds
5 stepsRecipe Step by Step
01
Vanilla Syrup
400g water
200g caster sugar
1 vanilla bean
Bring the water and sugar to a boil with the split and scraped vanilla bean. Set aside in the refrigerator.
02
Biskelia Beurre Noisette Caramel Crémeux
350g caster sugar
120g beurre noisette
680g whipping cream 35% fat
50g glucose
230g BISKELIA 34%
Make a beurre noisette. Meanwhile, make a dry caramel with the sugar and stop the cooking with the hot cream and glucose. Finish by adding the beurre noisette. Pour a little of this mixture onto the melted couverture, mixing in the center until glossy and elastic, signifying that the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion. Set aside in the refrigerator to set overnight.
03
Whipped Biskelia Ganache
765g whipping cream 35% fat
70g glucose DE 38/40
2 vanilla beans
95g caster sugar
520g BISKELIA 34%
1145g whipping cream 35% fat
Bring the cream and glucose to a boil and infuse with the vanilla. Make a dry caramel with the sugar, add the liquid butter and stop the cooking with the hot infused cream. Allow the temperature to cool to around 60°C (140°F), and pour a little of this mixture onto the melted couverture, mixing in the center until glossy and elastic, signifying that the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion. Add the chilled cream and blend again. Set aside in the refrigerator to set overnight or for a minimum of three hours. Whisk until smooth before use.
04
Soft Biskélia Glaze
1000g BISKELIA 34%
320g chopped roasted almonds
120g grape seed oil
Melt the Biskélia couverture and add the grape seed oil and chopped roasted almonds. Use at 40°C (104°F).
05
Viennois Cake
240g egg yolks
640g whole eggs
500g brown sugar
400g egg whites
160g caster sugar
320g flour
Beat the egg yolks with the brown sugar in a freestanding mixer. Whip the egg whites with the smaller quantity of sugar until stiff. Combine the two mixtures and then add the sifted flour. Make three 725g cakes in 40x60cm frames. Bake in a convection oven at 240°C (465°F) for 6-7 minutes.
Assembly and finishing
Assembly : Feed each cooked and cooled Viennois Cake with 200g Vanilla Syrup. Spread 450g Biskélia Caramel Crémeux evenly on each cake. Whip the Biskélia Ganache and spread 650g evenly on each cake. Tightly and evenly roll up each bûche and place in a large U mold. Blast freeze. Coat the bûches with the remaining Biskélia Ganache and smooth over. Blast freeze.
Finishing : Spray the bûches with the Soft Biskélia Glaze at 40°C (104°F). Temper some dark chocolate couverture. Use a little oil to stick some acetate sheets onto some flat baking sheets. Pour on a small quantity of couverture and immediately cover with a second acetate sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out 8.5x8.5cm squares to make the ends. Leave to set for a few hours. Add a house logo and the chocolate end pieces.