Bûche de Noël, Festive Flavours

Macaroon muffin

• 300 grams of almond meal
• 300 grams Powdered Sugar
• 110 grams Egg white
• 600 grams granulated sugar
• 150 grams of Water
• 220 grams Egg white

1. Make a fine powder from the almond and powdered sugar
2. Mix this broth with the first egg white (add color if necessary)
3. Boil the sugar with the water to 118ºCelsius
4. Meanwhile, beat the second egg white until fluffy and add the sugar water to it
5. In the case of a standing meringue, add it to the broyage in two steps
6. Pipe the batter into shells and bake at 115ºCelsius for 35 minutes

Pâte à bombe

• 175 gram egg yolks
• 350 grams Crystal sugar
• 115 gram water

1. Beat the egg yolks at high speed
2. Boil the sugar with the water to 115º Celsius
3. Set the planet mixer to half speed and pour in the sugar water
4. Turn cold to approximately 40º Celsius.

Parfait

• 120 grams of whipped cream, 35% MV
• 2 pieces Star anise
• 4 grams Gelatin, 205 Bloom
• 300 grams Pâte à bombe
• 460 grams of whipped cream, 35% MV

1. Heat the 120 grams of whipped cream to 20º Celsius.
2. Infuse the star anise in it, strain it out later
3. Melt the pre-soaked gelatin. Whip the cream until lumpy
4. Add the gelatin to the lukewarm cream
5. Mix this mixture with the pâte à bombe in two steps, then fold in the whipped cream.

Crumble

• 150 grams Butter, 82% MV
• 150 grams of granulated sugar
• 3 grams of fine salt
• 100 grams Wheat flour, T45
• 10 grams Oudewijven cake spices

1. Put the butter together with the sugar, spices and salt in the bowl and mix gently for a few minutes
2. Then add the flour as well and knead or mix well
3. Bake for about 15 minutes at 170 degrees.

Syrup

• 1000 grams Apple juice
• 100 grams brown caster sugar
• 50 grams of lemon juice

1. Put juice and sugar in saucepan and bring to a boil
2. Let it reduce to a syrup for about 2 hours
3. When the syrup is dark colored and you see fine bubbles forming the syrup is ready

Other

• Paztizz Tops

Chef: Hidde de Brabander