Recipe Buche Rampberry

Recipe for 1 tray of 40x60 cm. Whip the Tegral Castella, eggs and honey for 1 min. at low speed, followed by 6 min. at high speed. Incorporate the oil gradually during the last minute. Spread on a tray with baking paper and sprinkle with frozen raspberry pieces. Bake in a deck oven at 180°C for 15 to 17 min. closed damper.

In a mixing bowl with a paddle attachment, mix the almond powder, flour, brown sugar, butter and salt to a homogeneous texture. Laminate the paste between baking paper at 2,5 mm. Pre-cut rectangle according to the length of the buche. Bake in a deck oven at 170° C for 12 min. open damper.

In a mixing bowl with a paddle attachment, mix all ingredients together. Pipe 200 g per insert.

Recipe for 5 inserts. Pre-soak the gelatin powder and water for 15 min. Bring the fresh cream, Chantypak, honey and cacao butter to 80°C. Pour over the chocolate and the chestnut paste (pate de marron). Use an immersion blender for a good emulsion. Cool down overnight. Whip in low speed and pipe ± 700 g into the buche inserts.

Pre-soak the gelatin for 15 min. 

Italian meringue: Cook the sugar and the water to 120°C and pour the sugar over the egg white and keep whipping until the meringue reaches 35-40°C.

Mousse: Add the Starfruit Raspberry in the Italian meringue. Add the melted gelatin. Check the temperature of the base, between 25 to 30°C. Incorporate lightly whipped cream and Chantypak. Pipe ± 600 g per buche.

Optional: replace 25% of the Startfruit Raspberry by Sarfruit Red Fruits.

Warm up the glaze to about 35 to 40°C. Use an immersion blender to eliminate the air bubble. Apply the glaze on the mousse at -18 to -20°C.