Modern Bûche de Noël

Methods and Directions

• Bring the water and tea to 80C and infuse for 10 minutes.
• Strain the tea.
• In a pot add the infused water, honey and agar.
• Bring to the boil, whisking the whole time.
• Pour into a tray to set.
• Once set, blitz the mix until it is a smooth gel.
• Pipe gel on as a garnish.

• Warm the purée, water, cream and glucose to 40C.
• Mix the sugar and Pectin NH together.
• While whisking, add the sugar and pectin to the liquid.
• Place on the heat and bring to a boil, whisking the whole time.
• Leave overnight to set.
• When using, bring the glaze back up to 40C then pour over cake.

• Once the milk has been infused with the tea, strain it and scale 1000ml.
• Heat to 80C then pour over chocolate and gelatin.
• Cool to 30C then fold the mix through the semi whipped cream.
• Add mousse to the 60 x 40cm tray on top of the sponge layer and spread evenly.

• In a mixer, whisk the eggs, sugar, honey and lemon juice until light and fluffy and pale in colour.
• Fold through the melted butter, then the dry ingredients.
• Spread mix evenly onto a 60 x 40cm tray.
• Bake for 11 minutes at 160C. Once baked and cooled, place sponge sheet on top of jelly layer of the cake.

• With a stick blender, combine the purée, sugar and corn flour.
• On the stove bring the mix to a boil.
• Remove from the heat and add the gelatin.
• Cool to 40 degrees Celsius then pour onto the Sable Breton base.
• Freeze.

• In a mixer combine egg yolks, sugar and butter with a paddle until it forms a smooth paste.
• Add dry ingredients until combined.
• Remove from bowl and roll the mix evenly to fit in a 60x40cm tray.
• Sprinkle almonds on top and lightly press into the mix.
• Bake for 22minutes at 160C.