Coconut and Cocoa Buche de Noel

artisans-and-chefs manufacturing

manufacturing

Part 1: Cocoa Sponge

Ingredients

60ml Whole Fat Milk
25g deZaan Crimson Red Cocoa Powder
20g Granulated Sugar (quantity 1)
45g Cake Flour
1g Baking Soda
2g Cream of Tartar (quantity 1)
1g Sea Salt
60g Egg Yolks
40ml Canola Oil
2g Vanilla Extract
120g Egg Whites
50g Granulated Sugar (quantity 2)
1g Cream of Tartar (quantity 2)

Method

Line a half sheet tray with parchment paper. 
In a small saucepan, heat the milk and deZaan Crimson Red cocoa powder on medium heat until the powder is fully dissolved. Turn off the heat and let cool.
In a large mixing bowl, add in half of the sugar, baking soda, first cream of tartar and salt. Sift in cake flour and stir to combine. Add egg yolks, oil, vanilla extract and chocolate milk mixture. Stir to combine until fully incorporated. Set aside. 
Make a french meringue with the egg whites, second cream of tartar and second half of sugar.
Gently fold 1/3 of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Use batter immediately. 
Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Bake for 14-16 minutes at 325°F.
Flip cake over onto a rack and gently remove the paper. Place a piece of new parchment paper on the top. 
Flip the cake over. Gently add one even layer of the coconut pastry cream onto the unrolled cake. Roll the cake very gently using the parchment paper to help push the cake onto itself.

Part 2: Coconut and Cocoa Whipped Panna Cotta

Ingredients

5g Silver Gelatin Sheet
100g Coconut Puree
25g Inverted Sugar
25g deZaan Crimson Red Cocoa Powder
200g Heavy Cream
2 tbsp Malibu Rum

Method

Soak gelatin in ice water until softened. Squeeze out excess water and set aside.
Bring coconut puree and inverted sugar to a simmer.
Add deZaan Crimson Red cocoa powder and stir to dissolve followed by the gelatin. Turn off heat and transfer to a container.
Add cream and Malibu rum and process with a hand blender to emulsify.
Let set in the refrigerator for 8 hours.
Whip before use.

Part 3: Coconut Pastry Cream

Ingredients

198g Coconut Milk
75g Sugar
½ ea Vanilla bean
A pinch of Kosher Salt
30g Egg Yolks
10g Cornstarch
3g Butter
50g Heavy Cream (whipped)
2.5g Gelatin

Method

Bring coconut milk, vanilla bean, and salt to a simmer.
In a separate bowl, whisk sugar, egg yolks and cornstarch together, temper with coconut milk and cook until thickened. Add butter and bloomed gelatin. Stir to dissolve.
Let cool and fold with whipped cream.

Part 4: Chocolate Paste

Ingredients

250g White Chocolate
50g Cocoa Butter
75g Glucose Syrup
25g Water
5g Titanium dioxide

Method

Semi-melt the white chocolate.
Place all ingredients in a food processor until they form a paste.
Add titanium dioxide and let set at room temperature overnight.
Put some cornstarch on the table and roll the paste to 2mm and cut with snowflake cutters. Let dry for 3 hours at room temperature.

Part 5: Assembly

Method

Once your cake is rolled, decorate with whipped ganache and snowflakes.

MORE RECIPES FOR Crimson Red

Devil’s Food Cake

Rollup Image Of DeZaan Red Velvet Truffles

Red Velvet Petit Gateaux

Rustic Crimson Red Cocoa Flan

See all recipes

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