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.
- 150 grams purified water
- 325 grams sugar
- 300 grams corn syrup
- 120 grams water cold
- 20 grams gelatin powder
- 200 grams heavy cream
- 325 grams white chocolate
- Food coloring as needed
Bloom the gelatin in the cold water and set aside until gelled firm.
Separately, boil together the water, sugar, and corn syrup.
Remove from heat and add the cream, stir to dissolve completely.
Add the gelatin mass and allow to melt thoroughly.
Pour hot mixture over chocolate and emulsify completely.
Strain into new container and chill before use.
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