Chocolate buche de noel
Makes: 2 Buche de noel
  • High profit
  • Good for freezing
  • Comfort Foods
Use Callebaut Gold Chocolate for your Christmas and impress with this dessert.
Use Callebaut Gold Chocolate for your Christmas and impress with this dessert.
Shelf life:
2 weeks
Containing: 4 Components

Hazelnut and Walnut cake

Ingredients: Hazelnut and Walnut cake

  • 141 g
    brown sugar
  • 46 g
    Egg whites #1
  • 56 g
    egg yolks
  • 1 g
    fine salt
  • 3 g
    vanilla paste
  • 38 g
    icing sugar
  • 160 g
    melted butter
  • 80 g
    cake flour
  • 5 g
    baking powder
  • 190 g
    Egg whites #2
  • 28 g
    Castor Sugar
  • 85 g
  • 85 g

Preparation: Hazelnut and Walnut cake

  1. Blend hazelnuts, brown sugar, egg whites, yolks, salt, vanilla, and icing sugar until smooth.
  2. Add the melted butter and blend until combined.
  3. Remove the hazelnut mixture from the blender and place it in a clean bowl.
  4. Combine the cake flour and baking powder, then fold them into the hazelnut mixture.
  5. Whip egg whites and sugar together until you have a meringue with stiff peaks.
  6. Gently fold this meringue into the hazelnut mixture.
  7. Bake at 160°C for 20 minutes.


  • Hand blender
  • Scale
  • Silpain® perforated silicone mats
  • Spatula(s)
  • Whisk Attachment
  • Baking Tray
  • Mixing bowls
  • Kitchen Aid

Spiced Apple compote'

Ingredients: Spiced Apple compote'

  • 3 g
    lemon juice
  • 5 g
    ground cinnamon
  • 75 g
    Castor Sugar
  • 10 g
    Honeycomb pieces
  • 366 g
    Granny Smith apple(s)
  • 2 g
    Ground Ginger
  • 2 g
    star anise

Preparation: Spiced Apple compote'

  1. Cut all the apples into small pieces and add 216g of them to a saucepan.
  2. Heat the sugar and lemon juice together with these apples.
  3. Add all the spices and cook until the apples start to soften.
  4. Add honeycomb pieces and cook until they caramelize.
  5. Once the mixture is golden in color, add the rest of the apples and cook for 2 minutes.
  6. Allow the mixture to cool, then freeze it in your desired mold.


  • Saucepan
  • Knife
  • Bowl(s)
  • Scale
  • Spatula(s)
  • Chopping board

Alunga Ganache

Ingredients: Alunga Ganache

  • 100 g
    fresh cream
  • 100 g
  • 70 g
    glucose syrup
  • 225 g
    Alunga 41% chocolate cream

Preparation: Alunga Ganache

  1. Heat the cream, milk, and glucose together.
  2. Once the mixture is boiling, pour it over the chocolate and blend until smooth.
  3. After the mixture has set, pipe it into the desired shape.


  • Saucepan
  • Scale
  • Spatula(s)

Zephyr Caramel Mousse

Ingredients: Zephyr Caramel Mousse

Preparation: Zephyr Caramel Mousse

  1. Boil the milk and cream together.
  2. Bloom the gelatine leaves and add them to the hot liquid.
  3. Pour the hot liquid over the chocolate and stir until combined.
  4. Whip the cream to soft peaks and add the chocolate mixture to the whipped cream.
  5. The chocolate mixture needs to be at room temperature before being folded into the cream.


  • Knife
  • Palette knife
  • Spatula(s)
  • Pot
  • Whisk Attachment
  • Mixing bowls
  • Kitchen Aid

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