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Bûche Orphéo
- Dito Sama
- ...
- Culinary Inspirations
- Bûche Orphéo
Pierre Hermé
Social
Person Number : For 6 people
Cooking preparation
Click to discover the ingredients
Ingredients
Machine
Planetary Mixers
PREPARATION
01.
Viennese chocolate biscuit
Sift together the flour and cocoa powder. In the bowl of the robot with the whisk, beat the egg yolks and whole eggs as much as possible with the first 290gr of sugar. In a second bowl of robot with the whisk, whip the whites while gradually adding the second 300gr of sugar until a firm meringue is obtained. Using a spatula, add to the first mixture the mounted egg whites and then the flour / cacao powder while stirring gently. Use immediately. Preheat your forced-air oven to 230°C. On a baking sheet covered with a sheet of silicone paper, spread the biscuit evenly on a surface of about 51x17 cm using a bent pallet. Bake and cook for about 8 minutes. Out of the oven, remove the cookies sheet and leave them on a rack. Without removing the sheet of silicone paper, cut a strip of 51x17 cm which you will keep for assembly.
02.
Soft chocolate biscuit
Melt the chocolate at 40°C in a bain-marie, then add the butter. In the bowl of the robot with the whisk, beat the egg yolks with the first sugar weighing. In a second bowl of the robot with the whisk, first whip the whites with one-third of the second weighing of sugar, then, while continuing to whisk, add the remaining two-thirds of sugar. Pour the beated egg yolks over the melted chocolate/butter mixture and mix with a whisk. Replace the whisk with the spatula, add the mounted egg whites and stir gently so as to obtain a light preparation. Use immediately . Preheat your forced-air oven to 160°C. On a baking sheet covered with a sheet of silicone paper, spread the biscuit evenly over a surface of 50x15 cm sing a bent pallet. Bake and cook for about 15 minutes. Out of the oven, remove the cookie sheet directly on a rack. Once the biscuit has cooled, cut a strip of 50x6.5 cm and a strip of 50x6 cm and set them aside.
03.
Praline Cream
Soak the gelatin in a large amount of very cold water for at least 20 minutes. Melt the chocolate at 45°C in a bain-marie and mix it with hazelnut paste and praline. Heat and hold this mixture at 45°C in a water bath. Then add the drained and melted gelatin and let cool slightly before use.
04.
Araguani chocolate ganache
Melt the chocolate in a bain-marie. In a saucepan, bring the 115g of cream to a boil; pour it in three times over the melted chocolate and mix in the center to create an elastic and shiny core. Mix to obtain a homogeneous ganache and then drizzle the remaining cold cream. Mix again and move it in a gratin dish with cling film in contact with the ganache. Let cool and freeze in the fridge for about 12 hours.
05.
Ganache infinitely chocolate Araguani
Melt the chocolate in a bain-marie. Bring the cream to a boil; pour it in three times over the melted chocolate and mix. Stir in the room temperature butter and mix to obtain a homogeneous ganache. Use immediately.
06.
Dark chocolate and almond icing
Preheat your forced-air oven to 165°C. Spread the almonds on a baking sheet covered with a sheet of silicone paper; bake and roast for 10 minutes. Melt the icing dough and chocolate at 45°C in a bain-marie. Add the grape seed oil and roasted chopped almonds. Place in an airtight box and preserve in the refrigerator. The operating temperature should be between 40°C and 45°C.
07.
White marshmallow
Soak the gelatin in a large quantity of very cold water for at least 20 minutes. In a saucepan, cook the water with the sugar up to 121°C. When the sugar reaches 110°C, in the bowl of the robot equipped with the whisk, whip the egg whites. Once the whites are mounted, not too firm, engage the mixer in 2nd gear and pour the cooked sugar. Keep whipping. Once this preparation is warm, add the drained and melted gelatin. power until it thickens and use immediately. Pass a thin layer of grease bomb on a plastic sheet of 40 x 30 cm; spread the marshmallow to a thickness of about 5 mm and sprinkle with icing sugar snow décor. Dry for several hours at a temperature of about 25°C and low humidity. The next day, using a knife, cut the marshmallow according to the drawing in the photo.
08.
Assembly
Line 1 log mold U 51 cm long with the Viennese chocolate biscuit strip, baking sheet side against the sheet of silicone paper. Garnish with 400 g of Araguani chocolate ganache that you have previously whipped with a leaf in the bowl of the robot. Squeeze the praline cream, place the 6 cm fluffy cookie strip and press. Garnish with 200 g of Araguani Infiniment Chocolat ganache and place the 6.5 cm fluffy cookie strip. Place the mold first in the refrigerator for 30 minutes to let the ganache reset, then in the freezer for about 4 hours.
09.
Finishing
Heat the dark chocolate and almond icing to 40/45 ° C in a bain-marie. Unmold and remove the sheet of paper. On a cutting board, cut three logs 16.5 cm long. Place the logs still frozen on a stainless steel rack, placed on a plate, and glaze them with the dark chocolate and almond icing, taking care to cover the entire log (including the sides and ends). Then place each log on a serving dish. Place the logs in the fridge and let them thaw for about 8 hours. Then, on the top of each log, place a marshmallow and place Christmas decorations. Store the logs in the fridge and take them out 30 minutes before consumption.
DITO SAMA'S RECOMMENDATIONS
In order to facilitate the preparation of the chocolate biscuits, get a second bowl for DMIX, BE5 or BE8. Unnecessary transferring of the mixture will be avoided and a smooth workflow will be guaranteed.
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