Christmas Bûche
Christmas Bûche — a Dawn Foods recipe in 5 components. Uses Dawn Foods Flavouring Compounds, Cherry – 1 kg.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 12 min
- dough thickness (base)
- 2 mm
- whipping time (sponge)
- 8 min
- specific gravity (sponge batter)
- 300-340 g/l
- baking temperature (sponge, deck oven, bottom)
- 215 °C
- baking temperature (sponge, deck oven, top)
- 240 °C
- baking temperature (sponge, rotary oven)
- 210 °C
- baking time (sponge)
- 6-8 min
- heating temperature (Souplesse Neutral)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Royal Steensma Kompleet Croûtepoeder 4351209Z20 | 550 g |
| Butter | 165 g |
| Water, cold | 70 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 250 g |
| Whole egg | 250 g |
Yoghurt-Cherry Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Yoghurt | 250 g |
| Water, 25°C | 400 g |
| Unsweetened cream, lightly whipped | 1000 g |
| Dawn Foods Flavouring Compounds, Cherry – 1 kgDawn Cherry Compound | 100 g |
| Dawn Amarena Cherries | 250 g |
Yoghurt Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Yoghurt | 500 g |
| Water, 25°C | 800 g |
| Unsweetened cream, lightly whipped | 2000 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Neutral | 500 g |
| Royal Steensma Almond Marzipan 1:3 KM 4301040D11 | |
| Royal Steensma Colour Pistachio Green |
Method
- Base
Briefly mix all ingredients into a short dough, then chill. Roll the dough out to a thickness of 2 mm, dock it and cut slices of 9 x 22 cm. Bake for 12 minutes at 180°C in a deck oven (rotary oven 160°C).
- Sponge
Whisk all ingredients for 8 minutes with a whisk at the highest speed to a specific gravity of 300 - 340 g/l. Spread thin slices of approx. 500 g.
- Sponge
Bake for 6-8 minutes. Deck oven 215°C bottom / 240°C top: load - close the damper - steam. Rotary oven 210°C: load - close the damper - steam - open the damper after 1 minute.
- Yoghurt-Cherry Bavarois
Mix the Fond Yoghurt with the Cherry Compound and water. Fold in the lightly whipped cream in 2 stages. Fill a small bûche mould of 50 x 5 cm with the bavarois. Press the Amarena Cherries into it and freeze.
- Yoghurt Bavarois
Mix the Fond Yoghurt with water. Fold in the lightly whipped cream in 2 stages. Fill a bûche mould of 50 x 8 cm with the bavarois. Place the yoghurt-cherry bûche in it and smooth the top. Cover with a sponge slice of 50 x 8 cm and freeze.
- Finishing
Heat the Souplesse Neutral to 40°C. Cut the bûches to 22 cm and pipe over with a chocolate piping bag. Place the bûche on the base. Colour the marzipan to the desired colour. Cut thin strips from it and form a Christmas tree. Finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.