Modern Bûche de Noël

Modern Bûche de Noël

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Jade Heynsbergh

  • Sub Category Name
  • Recipe Source Name
    Tea Inspired Christmas Challenge


Dilmah Chamomile Tea & Honey Gel
  • 400ml Water
  • 4g Chamomile Tea
  • 62g Honey
  • 4.6g Agar Agar
Blood Orange Glaze
  • 1400g Blood Orange Purée
  • 440ml Water
  • 200g Cream
  • 440g Glucose
  • 40g Pectin NH 
  • 440g Sugar
Dilmah Chamomile Tea Mousse
  • Infuse 35g Dilmah Chamomile Tea in 1300ml milk for 30 minutes at 80C then strain to get 1000ml infused Chamomile Milk.
  • 60g Gelatin
  • 667g White Chocolate
  • 2334g Semi Whipped Cream
Honey Sponge
  • 435g Eggs
  • 227g Sugar
  • 114g Honey
  • 5g Lemon juice
  • 152g Melted Butter
  • 227g Flour
  • 10g Baking Powder
Blood Orange Jelly
  • 2066g Blood Orange Purée
  • 204g Sugar
  • 104g Corn Flour
  • 47g Gelatin
Almond Sable Breton Base
  • 267g Egg Yolks
  • 534g Sugar
  • 600g Butter
  • 14g Salt
  • 800g Flour
  • 40g Baking Powder
  • 200g Slivered Almonds

Methods and Directions

Dilmah Chamomile Tea & Honey Gel
  • 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.
Blood Orange Glaze
  • 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.
Dilmah Chamomile Tea Mousse
  • 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.
Honey Sponge
  • 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.
Blood Orange Jelly
  • 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.
Almond Sable Breton Base
  • 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.

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