Bûche bon baiser

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Sweet speculoos pastry
    Almond cream and apricot halves
    Hazelnut and lemon Dacquoise
    Passion fruit and apricot cream
    Apricot glaze
  2. SWEET SPECULOOS PASTRY (470G / LOG) 7 CM X 28CM X 1.5CM TIN

    Ingredients

    • Softened butter - 260 g
    • Brown sugar - 210 g
    • Almond powder - 110 g
    • Salt - 1 pincée
    • Egg yolk - 120 g
    • Cinnamon (powder) - 7 g
    • Vanilla (powder) - 3 g
    • Flour - 220 g
    • Yeast - 15 g

    Soften the butter, add the sugar, ground almonds, cinnamon, salt and gradually add the tempered egg yolks. Add the sifted flour. Do not over mix. Spread into the tin and leave to rest for 3 hours in the refrigerator then bake for 20 minutes.

  3. ALMOND CREAM (200G / LOG)

    Ingredients

    • Frozen fruits IQF : Apricot halves - 250 g
    • Almond powder - 100 g
    • Butter - 100 g
    • Caster sugar - 100 g
    • Egg - 100 g
    • Flour - 10 g
    • Dark rum - 10 g

    Soften the butter, add the ground almonds with the sugar then the eggs, one by one. Scrape the sides of the bowl then add the flour and the rum. Pour over the speculoos shortbread, add frozen apricot halves then sprinkle with ground almonds. Bake at 180°C for 12 to 15 minutes. Cool on a rack before assembly.

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  4. HAZELNUT DACQUOISE

    Ingredients

    • Egg white - 400 g
    • Caster sugar - 120 g
    • Icing sugar - 240 g
    • Hazel (powder) - 320 g
    • candied lemon (zest) - 160 g

    Sift the ground hazelnuts and icing sugar. Whisk the egg whites and stiffen with the caster sugar. Add the semi-candied lemon into the stiffened whites then delicately add the dry ingredients with a spatula. Pour into log moulds. Bake at 180°C for 20 minutes, set aside for assembly then imbibe lightly with lime puree.

  5. PASSION FRUIT AND APRICOT CREAM

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 350 g
    • Frozen fruit purée, sugar added : Apricot - 150 g
    • Egg - 250 g
    • Egg yolk - 250 g
    • Sugar - 300 g
    • Gelatine (sheet) - 16 g
    • Whipped cream - 900 g

    Soak the gelatine in cold water. Place a stainless steel bowl in a bain-marie, mix in all the ingredients except the gelatine and the cream and cook at 82°C. When hot, add the gelatine and mix well. Sieve through a chinois and cool rapidly. Once at 30°C, gently add the whipped cream and fill the mould. Insert the lemon Dacquoise biscuit then the speculoos shortbread base. Allow to harden in the freezer.

    In this step

  6. APRICOT JELLY DECORATION

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 250 g
    • Glucose - 80 g
    • Gelatine (sheet) - 7 g
    • White couverture - 600 g
    • Cocoa butter - 50 g

    Heat the fruit puree with the glucose and the gelatine. Pour over the cocoa butter and chopped chocolate. Mix and set aside.

    In this step

  7. DECORATION

    Glaze the log and decorate with fresh fruit. 

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