Bûche 2 chocolats noisette
Serves 1
Directions
- 1Toast the hazelnuts on a baking sheet.
- 2Make caramel with sugar.
- 3Pour the caramel onto a silicone mat and let it cool.
- 4Break the cooled caramel into pieces.
- 5Add the caramel pieces to a food processor.
- 6Rub the toasted hazelnuts together to remove skins.
- 7Add the peeled hazelnuts to the food processor.
- 8Process the hazelnuts and caramel until it forms a smooth praline paste.
- 9Pipe the hazelnut praline into the silicone mold.
- 10Place chocolate chips in a bowl.
- 11Add the two-chocolate cream mixture to the chocolate chips.
- 12Mix until smooth.
- 13Pipe the two-chocolate cream into the silicone mold over the praline.
- 14Pour heavy cream into a bowl.
- 15Add hazelnut praline to the heavy cream.
- 16Mix the heavy cream and praline.
- 17Whip heavy cream with an electric mixer until firm.
- 18Fold the whipped cream into the hazelnut praline mixture to create a hazelnut mousse.
- 19Pipe the hazelnut mousse into the silicone mold.
- 20Place a soft cocoa biscuit on top of the mousse in the mold.
- 21Pipe more hazelnut mousse into the mold.
- 22Make a crunchy chocolate hazelnut layer using the remaining caramel and chopped hazelnuts.
- 23Add more praline to the crunchy mixture.
- 24Spread the chocolate hazelnut crunch on top of the soft cocoa biscuit.
- 25Place the chocolate hazelnut crunch biscuit layer into the mold, on top of the hazelnut mousse.
- 26Press the layers down gently.
- 27Demold the log from the silicone mold.
- 28Pour chocolate hazelnut rock icing over the log.
- 29Decorate the log with chocolate pieces and halved hazelnuts.
Ingredients
- hazelnuts
- sugar
- chocolate chips
- two-chocolate cream
- heavy cream
- hazelnut praline
- hazelnut mousse
- soft cocoa biscuit
- chocolate hazelnut crunch
- chocolate hazelnut rock icing
Equipment
silicone moldbaking sheetfood processorpiping bagbowlwhiskelectric mixerspatularolling pin
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