Bûche 2 chocolats noisette

Serves 1
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Directions

  1. 1Toast the hazelnuts on a baking sheet.
  2. 2Toast the hazelnuts on a baking sheet.
  3. 3Toast the hazelnuts on a baking sheet.
  4. 4Make caramel with sugar.
  5. 5Make caramel with sugar.
  6. 6Make caramel with sugar.
  7. 7Pour the caramel onto a silicone mat and let it cool.
  8. 8Pour the caramel onto a silicone mat and let it cool.
  9. 9Pour the caramel onto a silicone mat and let it cool.
  10. 10Break the cooled caramel into pieces.
  11. 11Break the cooled caramel into pieces.
  12. 12Break the cooled caramel into pieces.
  13. 13Add the caramel pieces to a food processor.
  14. 14Add the caramel pieces to a food processor.
  15. 15Add the caramel pieces to a food processor.
  16. 16Rub the toasted hazelnuts together to remove skins.
  17. 17Rub the toasted hazelnuts together to remove skins.
  18. 18Rub the toasted hazelnuts together to remove skins.
  19. 19Add the peeled hazelnuts to the food processor.
  20. 20Add the peeled hazelnuts to the food processor.
  21. 21Add the peeled hazelnuts to the food processor.
  22. 22Process the hazelnuts and caramel until it forms a smooth praline paste.
  23. 23Process the hazelnuts and caramel until it forms a smooth praline paste.
  24. 24Process the hazelnuts and caramel until it forms a smooth praline paste.
  25. 25Pipe the hazelnut praline into the silicone mold.
  26. 26Pipe the hazelnut praline into the silicone mold.
  27. 27Pipe the hazelnut praline into the silicone mold.
  28. 28Place chocolate chips in a bowl.
  29. 29Place chocolate chips in a bowl.
  30. 30Place chocolate chips in a bowl.
  31. 31Add the two-chocolate cream mixture to the chocolate chips.
  32. 32Add the two-chocolate cream mixture to the chocolate chips.
  33. 33Add the two-chocolate cream mixture to the chocolate chips.
  34. 34Mix until smooth.
  35. 35Mix until smooth.
  36. 36Mix until smooth.
  37. 37Pipe the two-chocolate cream into the silicone mold over the praline.
  38. 38Pipe the two-chocolate cream into the silicone mold over the praline.
  39. 39Pipe the two-chocolate cream into the silicone mold over the praline.
  40. 40Pour heavy cream into a bowl.
  41. 41Pour heavy cream into a bowl.
  42. 42Pour heavy cream into a bowl.
  43. 43Add hazelnut praline to the heavy cream.
  44. 44Add hazelnut praline to the heavy cream.
  45. 45Add hazelnut praline to the heavy cream.
  46. 46Mix the heavy cream and praline.
  47. 47Mix the heavy cream and praline.
  48. 48Mix the heavy cream and praline.
  49. 49Whip heavy cream with an electric mixer until firm.
  50. 50Whip heavy cream with an electric mixer until firm.
  51. 51Whip heavy cream with an electric mixer until firm.
  52. 52Fold the whipped cream into the hazelnut praline mixture to create a hazelnut mousse.
  53. 53Fold the whipped cream into the hazelnut praline mixture to create a hazelnut mousse.
  54. 54Fold the whipped cream into the hazelnut praline mixture to create a hazelnut mousse.
  55. 55Pipe the hazelnut mousse into the silicone mold.
  56. 56Pipe the hazelnut mousse into the silicone mold.
  57. 57Pipe the hazelnut mousse into the silicone mold.
  58. 58Place a soft cocoa biscuit on top of the mousse in the mold.
  59. 59Place a soft cocoa biscuit on top of the mousse in the mold.
  60. 60Place a soft cocoa biscuit on top of the mousse in the mold.
  61. 61Pipe more hazelnut mousse into the mold.
  62. 62Pipe more hazelnut mousse into the mold.
  63. 63Pipe more hazelnut mousse into the mold.
  64. 64Make a crunchy chocolate hazelnut layer using the remaining caramel and chopped hazelnuts.
  65. 65Make a crunchy chocolate hazelnut layer using the remaining caramel and chopped hazelnuts.
  66. 66Make a crunchy chocolate hazelnut layer using the remaining caramel and chopped hazelnuts.
  67. 67Add more praline to the crunchy mixture.
  68. 68Add more praline to the crunchy mixture.
  69. 69Add more praline to the crunchy mixture.
  70. 70Spread the chocolate hazelnut crunch on top of the soft cocoa biscuit.
  71. 71Spread the chocolate hazelnut crunch on top of the soft cocoa biscuit.
  72. 72Spread the chocolate hazelnut crunch on top of the soft cocoa biscuit.
  73. 73Place the chocolate hazelnut crunch biscuit layer into the mold, on top of the hazelnut mousse.
  74. 74Place the chocolate hazelnut crunch biscuit layer into the mold, on top of the hazelnut mousse.
  75. 75Place the chocolate hazelnut crunch biscuit layer into the mold, on top of the hazelnut mousse.
  76. 76Press the layers down gently.
  77. 77Press the layers down gently.
  78. 78Press the layers down gently.
  79. 79Demold the log from the silicone mold.
  80. 80Demold the log from the silicone mold.
  81. 81Demold the log from the silicone mold.
  82. 82Pour chocolate hazelnut rock icing over the log.
  83. 83Pour chocolate hazelnut rock icing over the log.
  84. 84Pour chocolate hazelnut rock icing over the log.
  85. 85Decorate the log with chocolate pieces and halved hazelnuts.
  86. 86Decorate the log with chocolate pieces and halved hazelnuts.
  87. 87Decorate the log with chocolate pieces and halved hazelnuts.

Ingredients

  • hazelnuts
  • hazelnuts
  • hazelnuts
  • sugar
  • sugar
  • sugar
  • chocolate chips
  • chocolate chips
  • chocolate chips
  • two-chocolate cream
  • two-chocolate cream
  • two-chocolate cream
  • heavy cream
  • heavy cream
  • heavy cream
  • hazelnut praline
  • hazelnut praline
  • hazelnut praline
  • hazelnut mousse
  • hazelnut mousse
  • hazelnut mousse
  • soft cocoa biscuit
  • soft cocoa biscuit
  • soft cocoa biscuit
  • chocolate hazelnut crunch
  • chocolate hazelnut crunch
  • chocolate hazelnut crunch
  • chocolate hazelnut rock icing
  • chocolate hazelnut rock icing
  • chocolate hazelnut rock icing

Equipment

silicone moldbaking sheetfood processorpiping bagbowlwhiskelectric mixerspatularolling pin