White Chocolate Glaze

I love modern and elegant Buche de Noel displays that capture the imagination.  These little cakes are among my favorite things to see at the holidays.  Their colors and assembly evoke my true passion for pastry.  Sweetsmiths around the world are currently flexing their Buche might, which inspires me to share my latest version.  This tender sponge cake was soaked in orange liqueur and rolled with pistachio mouse, vanilla bean cheesecake, graham cracker crunch, and raspberry gelee.  The final product is then glazed with white chocolate to create a stunning winter wonderland.  

Buche de Noel

Pistachio mousse, vanilla bean cheesecake, graham cracker crunch, raspberry gelee, orange liqueur soaked sponge cake and white chocolate glaze.


White Chocolate Glaze
Yields 5
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  1. 150 grams purified water
  2. 325 grams sugar
  3. 300 grams corn syrup
  4. 120 grams water, cold
  5. 20 grams gelatin powder
  6. 200 grams heavy cream
  7. 325 grams white chocolate
  8. Food coloring, as needed
  1. Bloom the gelatin in the cold water and set aside until gelled firm.
  2. Separately, boil together the water, sugar, and corn syrup.
  3. Remove from heat and add the cream, stir to dissolve completely.
  4. Add the gelatin mass and allow to melt thoroughly.
  5. Pour hot mixture over chocolate and emulsify completely.
  6. Strain into new container and chill before use.
  1. Pour a slightly warm glaze over a completely frozen mousse assembly and let it run until set. Then decorate as desired.
Adapted from Guillaume Mabilleau
Adapted from Guillaume Mabilleau
Joe the Baker http://www.joe-the-baker.com/

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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