Go Back
Print

Bûche de Noël chocolat, vanille, noisette et croustillant

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 650
A festive and decadent yule log combining rich chocolate, vanilla, and crunchy textures for a memorable holiday dessert.

Ingredients

Vanilla Infusion

  • 3 gousses de vanille
  • 20 g Maïzena
  • 70 g sucre en poudre
  • 1 feuille 3 quarts de gélatine ou agar agar (gelatin or agar agar)
  • 100 g beurre froid
  • 5 jaunes d’œufs d’œufs
  • 30 cl de lait entier
  • 175 g chocolat noir
  • 15 cl de lait
  • 15 cl de crème entière liquide
  • 50 g sucre en poudre
  • 4 jaunes d’œufs d’œufs
  • 30 g crêpes dentelles
  • 50 g chocolat blanc
  • 40 g duja amande
  • 1 c. à café de beurre

Pralinoise substitution

  • 100 g prâlinoise (alternative to duja and white chocolate)
  • 130 g poudre d'amande
  • 130 g sucre glace
  • 35 g farine
  • 3 blancs d’œufs d’œufs
  • 30 g sucre

Instructions 

  • Infuse milk with vanilla beans, then prepare pastry cream with eggs, sugar, Maïzena, and gelatin. Cool and set aside.
  • Make vanilla and chocolate creams by combining infused milk, egg yolks, and chocolate; chill for 3 hours.
  • Prepare crunchy croustillant by melting white chocolate and butter, mixing with crumbled crepes, and chilling until firm.
  • Make dacquoise by whipping egg whites with sugar, folding in almond powder, flour, and sugar, then baking for 14 minutes at 180°C. Cool and cut to fit.
  • Assemble the bûche by layering dacquoise, vanilla and chocolate creams, croustillant, then refrigerate or freeze. Decorate with hazelnuts before serving.

Notes

Chill the assembled bûche at least 2 hours before serving for best texture.
Calories: 650kcal
Cost: $20
Course: Dessert
Cuisine: French
Keyword: chocolate, noisette, vanilla