Buche Rampberry Holiday Recipe

1. Raspberry castella
2. Shortcrust
3. Chestnut cremeux
4. Chantilly chocolate chestnut
5. Raspberry mousse
6. Red glaze

1. Recipe for 1 tray of 40x60 cm. Whip the Tegral Castella, eggs and honey for 1 min. at low speed, followed by 6 min. at high speed. 
2. Incorporate the oil gradually during the last minute. 
3. Spread on a tray with baking paper and sprinkle with frozen raspberry pieces. 
4. Bake in a deck oven at 180°C for 15 to 17 min. closed damper.

1. In a mixing bowl with a paddle attachment, mix the almond powder, flour, brown sugar, butter and salt to a homogeneous texture. 
2. Laminate the paste between baking paper at 2,5 mm. 
3. Pre-cut rectangle according to the length of the buche. 
4. Bake in a deck oven at 170° C for 12 min. open damper.

1. In a mixing bowl with a paddle attachment, mix all ingredients together. Pipe 200 g per insert.

1. Recipe for 5 inserts. Pre-soak the gelatin powder and water for 15 min. 
2. Bring the fresh cream, Chantypak, honey and cacao butter to 80°C. 
3. Pour over the chocolate and the chestnut paste (pate de marron). 
4. Use an immersion blender for a good emulsion. 
5. Cool down overnight. 
6. Whip in low speed and pipe ± 700 g into the buche inserts.

1. Pre-soak the gelatin for 15 min. 
2. Italian meringue: Cook the sugar and the water to 120°C and pour the sugar over the egg white and keep whipping until the meringue reaches 35-40°C.
3. Mousse: Add the Starfruit Raspberry in the Italian meringue. Add the melted gelatin. Check the temperature of the base, between 25 to 30°C. Incorporate lightly whipped cream and Chantypak. Pipe ± 600 g per buche.
4. Optional: replace 25% of the Startfruit Raspberry by Sarfruit Red Fruits.

1. Warm up the glaze to about 35 to 40°C. 
2. Use an immersion blender to eliminate the air bubble. 
3. Apply the glaze on the mousse at -18 to -20°C.

For the insert: pipe first 700 g of the chocolate and chestnut Chantilly, then 200 g of the creamy chestnut and top it off with a raspberry Castella cake. Cut at 49,5x5 cm and freeze. 

For the buche: pipe 600 g of raspberry mousse, press the insert and top off with raspberry castella cake. Cut at 50x7,5 cm and freeze.

Glaze the buche with Miroir Glassage Fruit Rouges.

Cut and place on the short crust.