Chocolate and Caramel Bûche
Dulcey, salted butter caramel and hazelnuts in a shell of dark chocolate
Hello foodies,
this year we had so many ideas that a third Bûche was born: our Chocolate and Caramel Bûche! On the outside a crisp shell of dark chocolate in wood look, on the inside a creamy Dulcey mousse, a chocolate cream and a liquid core of caramel with salted butter. At the very bottom lies a chocolate caramel sponge with roasted hazelnuts. Enough for 6 to 8 people.
The Bûche is cast in the «Forêt» mould from Silikomart, which shows every detail of the bark. Because the mould is quite rigid, we first pour a chocolate shell into it, as this is the only way to demould cleanly. Thanks to the dark chocolate, the Bûche is also a little less sweet, which we think is great.
Don't be put off by the many elements: you can comfortably spread them over two days. We'll tell you how in the tips!
Ingredients
Chocolate cream
Salted butter caramel
Chocolate caramel sponge
Chocolate shell
Decoration
Step by step
Chocolate cream
Soak the gelatine
We start with the cream, because it needs to freeze before the caramel goes on top. Soak 0.8 g fish gelatine in 4 g cold water. With the spoon scale you can be very precise, even with such small amounts.
Fish gelatine powder 200 Blooms
Digital spoon scale
Melt the chocolate
Stir the gelatine lightly with a spoon. Put 35 g dark chocolate into a glass bowl and melt it in the microwave at 600 watts for about 1 minute. Stir with the dough scraper and, if needed, give it another 30 seconds. Set the melted chocolate aside.
Warm the milk and cream
Put 35 g double cream and 35 g milk into a pot and warm the mixture. It does not need to boil, it is enough when it steams.
Whisk the egg yolk
In the meantime, whisk 18 g egg yolk with 13 g sugar until frothy.
Temper the egg yolk
Pour a third of the warm milk and cream mixture onto the egg yolk and stir everything well with the whisk. This way the egg will not set in the pot later.
Heat to 82 °C
Pour everything back into the pot and heat the cream to 82 °C while stirring constantly and gently. As soon as the temperature is reached, remove the pot from the heat.
Stir in the gelatine and chocolate
Add the gelatine and stir well until it has dissolved. Finally, add the melted chocolate. Stir again until the chocolate is evenly distributed.
Pour into the insert
Once the cream is smooth, pour it into the insert. We used the small side with 190 ml. Place the insert in the freezer for at least 1 to 2 hours. The surface of the cream must be completely frozen before the caramel goes on top.
Multi insert mould for Christmas log
Aluminium perforated tray 40 x 30 cm
Caramel with salted butter
Prepare the caramel
While the cream is freezing, cook the caramel following our recipe for Caramel beurre salé. Make the full quantity, as caramel rarely works in small amounts. You will end up with some left over, but trust us: the jar will be empty quickly with crêpes, on a slice of bread or simply with a spoon!
Pour over the cream
Let the caramel cool to 35 °C, as warmer caramel will melt the cream. Then pour 95 g of caramel over the frozen chocolate cream and place the insert in the freezer for at least 4 hours. You will need 100 g of caramel for the sponge, and the rest goes into a jar that you store in the fridge.
Multi-purpose mould for a Christmas Bûche
Chocolate caramel sponge
Beat the butter until creamy
Preheat the oven to 180 °C convection. Beat 30 g butter in a mixing bowl with the whisk until creamy.
Egg, milk and caramel
Add 1 egg, 25 g milk and 100 g caramel with salted butter and mix everything together with the whisk.
Stir in the dry ingredients
Add 100 g almond flour, 50 g flour and 1/2 tsp baking soda and stir for another 1 to 2 minutes with the whisk.
White almond flour extra fine
Swiss white flour, 1 kg
Baking soda 100g
Fold in the chocolate drops
Add 50 g dark chocolate drops and fold everything together with the dough scraper.
Baking-stable dark chocolate drops
Prepare the mat
Place the silicone mat with its rim on a baking sheet with holes. We love this mat for sponge bases, as it makes the thickness very easy to control. Spray it with non-stick spray so nothing sticks when you release the sponge.
Jelly sponge silicone mat - 33 cm
Aluminium baking sheet with holes 40 x 30 cm
250ml non-stick spray
Spread the batter
Pour the batter onto the mat and smooth it out with an angled spatula.
Sprinkle hazelnuts and bake
Put 100 g hazelnuts in a bag and crush them coarsely with a small rolling pin, so each nut breaks into only 2 or 3 pieces. Sprinkle them over the batter and bake the sponge for 15 minutes in the preheated oven at 180 °C convection.
Cool down and cut to size
After baking, the sponge is golden brown. Let it cool completely on a Cake rack, then cut out a rectangle measuring 19 × 6 cm. You only need a small piece, but don't worry: the rest tastes like a brownie!
Chocolate shell
Melt the chocolate
Why a shell? The «Forêt» mould consists of 3 parts and is stiffer than usual. Without a shell, the mousse broke off at the edges when unmoulding; with a shell, all the wooden details were intact. We therefore strongly recommend that you do it exactly this way. Put 250 g dark chocolate into a glass bowl, as this spreads the heat evenly, and melt it for 1 minute at 600 watts in the microwave.
Warm to 45 °C
Stir the chocolate with the dough scraper and return it to the microwave for another minute at 600 watts. Then keep stirring slowly until the rest has melted too, and do not overheat it! Check the temperature with the thermometer: it must be 45 °C. If it is too cold, give it another 10 to 20 seconds. However, it should not rise above 48 °C, because at 50 °C it burns and forms crystals, which cannot be rescued.
Infrared thermometer
Seed the chocolate
Once the chocolate has melted completely at 45 °C, add 80 g unmelted dark chocolate. Now be patient: the pieces melt slowly, which is perfectly normal. They introduce cocoa crystals into the chocolate, which give the shell its shine after unmoulding. So under no circumstances heat it again!
Assemble the mould
The chocolate cools to 31 to 32 °C, the ideal temperature for working. If it is warmer, the shell becomes too thin; below 29 °C it becomes too thick. Put the two silicone parts of the «Forêt» mould together and place them in the plastic part.
Forêt mould
Infrared thermometer
Pour the shell
Pour all the chocolate into the mould and tap it firmly on the work surface so that the chocolate flows into every corner. Swivel it over all four sides until every cavity is covered. Then turn the mould upside down on a cake rack, with baking paper or a tray underneath to catch the excess chocolate. Tap the cake rack lightly on the work surface and leave the mould to stand for about 10 minutes.
Clean the edge and chill
After 10 minutes, turn the mould back over and clean the edge, which makes unmoulding easier later. Place the mould in the freezer for at least 30 to 40 minutes; the shell must be quite firm before assembly. About 160 g of chocolate will be left over: spread it on baking paper, let it set and break it into pieces. You can melt and temper it again later.
Dulcey mousse
Soak the gelatine
Last element! Weigh 4 g gelatine powder with the spoon scale, add 20 g cold water, stir everything together with a spoon and set it aside.
Fish gelatine powder 200 Blooms
Digital spoon scale
Melt the Dulcey
Here comes our beloved Dulcey chocolate, just looking at it makes our mouths water! Melt 205 g Dulcey in the microwave at 600 watts for about 1 to 2 minutes and stir well with the dough scraper. Please do not overheat it: above 50 °C it becomes lumpy and can no longer be used.
Blonde Dulcey chocolate 35% 250gr - Valrhona
Heat the milk
Bring 110 g whole milk to the boil in a saucepan. Remove the pan from the heat, add the gelatine and stir with the whisk until it has dissolved.
Combine the milk and Dulcey
Pour the milk over the melted Dulcey and stir everything with the dough scraper until the mixture is smooth. Let it cool to 25 to 30 °C at room temperature.
Whip the cream
Check the temperature, an infrared thermometer is ideal for this. Once the mixture is at 25 to 30 °C, whip 210 g heavy cream. It should not be too stiff, but also not too runny.
Infrared thermometer
Fold in the cream
Fold the cream into the Dulcey mixture in three portions, never all at once, otherwise the mousse will become too runny. So go very gently: some cream, stir, then some more cream, and so on.
Assembly
Cut the insert to size
Have the mould, sponge, insert and mousse ready. Release the insert from the frame and trim 0.5 cm off each end so it is 18 cm long and fits well into the mould.
Fill with mousse and insert
Fill three quarters of the Dulcey mousse into the chocolate shell and place the insert neatly in the centre.
Place the sponge on top and freeze
Cover the insert with the remaining mousse. Place the sponge with the hazelnuts facing down on top and press it down lightly until the mousse rises at the edges. Clean the edges with a small angled spatula and put the bûche in the freezer for at least 6 to 8 hours.
Unmolding and decorating
Unmold the Bûche
6 to 8 hours before you enjoy it, take the Bûche out of the freezer and release it from the mould. Work carefully so the edges don't break. Because the mould is quite stiff, you will still need a bit of force.
Form Forêt
Dust with icing sugar
Place the Bûche on a Cake board. Don't worry if it looks slightly frosted at first, that is normal. Dust it through a Sieve with Schneezucker. It looks like icing sugar but doesn't absorb moisture, so it stays nice and white. Then let the Bûche thaw in the fridge for 6 to 8 hours, ideally in a box so it doesn't pick up any odours. Your chocolate caramel Bûche is ready!
Schneezucker
Chocolate Caramel Bûche
Ingredients
Chocolate cream
Caramel with salted butter
Chocolate caramel sponge
Chocolate shell
Dulcey mousse
Decoration
Preparation
- Chocolate cream: Warm the milk and cream, pour over egg yolk and sugar, heat to 82 °C, stir in gelatine and melted chocolate, pour into the small side of the insert (190 ml), freeze for 1 to 2 hrs.
- Caramel: Cook the caramel beurre salé, cool to 35 °C, pour 95 g onto the frozen cream, freeze for 4 hrs.
- Sponge: Mix butter, egg, milk and 100 g caramel, add almond powder, flour, baking soda and chocolate drops, spread onto the mat, sprinkle hazelnuts on top, bake for 15 min. at 180 °C convection, cut to 19 × 6 cm.
- Shell: Melt 250 g chocolate to 45 °C, mix in 80 g chocolate, pour into the "Forêt" mould at 31 to 32 °C, swirl out, drain for 10 min., freeze for 30 to 40 min.
- Dulcey mousse: Pour hot milk with gelatine over the melted Dulcey, cool to 25 to 30 °C, fold in 210 g whipped cream in three portions.
- Assembly: Spread three quarters of the mousse into the shell, place the filling (shortened to 18 cm) inside, add the remaining mousse, place the sponge with the hazelnuts facing down, freeze for 6 to 8 hrs.
- Decoration: Unmould, dust with icing sugar, thaw in the refrigerator for 6 to 8 hrs.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
250ml Non-stick spray
Fish gelatine powder 200 Blooms
Blonde Dulcey chocolate 35% 250gr - Valrhona
Baking-stable dark chocolate drops
White almond flour extra fine
Swiss white flour, 1 kg
Baking soda 100g
Icing sugar
Accessories
Form Forêt
Multi-use mould for Christmas bûche
Jelly sponge silicone mat - 33 cm
Perforated aluminium tray 40 x 30 cm
Digital measuring spoon scale
Infrared thermometer
Delivery within 1 to 2 working days · Free shipping from CHF 100
This way it's guaranteed to work
Day 1: chocolate cream, caramel and sponge. Day 2: chocolate shell, Dulcey mousse and assembly. Unmould 6 to 8 hours before serving. You'll find even more Bûche know-how in our Christmas Bûche tips & tricks.
If the shell is hard to cut, it was too thick. Pour the chocolate at exactly 31 to 32 °C and let it drain well. If you don't have a microwave, simply melt the chocolate in a water bath.
Don't have a mat with a rim? Then bake the sponge on a baking tray and frame the batter with aluminium foil so it doesn't spread too thin.
Frequently asked questions
Yes, with white chocolate, in the same quantity. Praline chocolate also works, but you will need to adjust the amount. Use our 4 Chocolate Bûche.
In rigid moulds such as «Forêt» or «Winter Village», yes, that is the only way to unmould cleanly. In a softer mould such as «Lana» or a classic Bûche mould, you can leave it out, though it will unmould just as well with it.
Yes. Our fish gelatine has 200 Bloom; with beef gelatine at 200 Bloom, use the same amount. For leaf gelatine the same gram weight applies: one sheet weighs about 1.66 g, so for the mousse that is 2.5 sheets.
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Comments
Question de Christelle
By: Christelle M. On 2024-11-26Bonjour, par quel sorte de chocolat est-il possible de remplacer le chocolat Dulcey ? Du chocolat blanc ? Du chocolat praliné ? Merci d'avance.
Replied by: Karin On 2024-11-27
Question de Ghislaine
By: Ghislaine S. On 2024-11-26Bonjour
Est-ce possible de la faire dans le moule winter village et sans coque en chocolat avec un spray velours merci
Replied by: Karin On 2024-11-27
Réponse
By: Laura On 2021-11-30Le grammage est le même pour les feuilles de gélatine. Les feuilles de gélatine des commerces Suisses pèse 1,66 gr, vous pouvez donc mettre 2,5 feuilles.
Belle journée! :)
Replied by: Bernadette Z. On 2021-11-30
Question de Bernadette
By: Bernadette Z. On 2021-11-29bonjour, j'ai commencé à faire cette buche. Il me reste la mousse au dulcey. Je n'ai plus de gélatine en poudre et j'ai vu qu'il n'y en a plus en stock chez vous. PUis-je mettre des feuilles de gélatine? et si oui, combien? Merci pour votre réponse
Question de Noémie
By: Noémie T. On 2021-11-14Bonjour, merci pour la recette qui à l'air super, j'ai 2 questions, comment on peut faire si on n'a pas de tapis à insert ? et peut-on faire cette buche en avance, si oui maximum combien de temps? Bon dimanche
Replied by: Karin On 2021-11-14
Replied by: Noémie T. On 2021-11-14
Question de Jacqueline
By: Jacqueline S. On 2020-12-26Bonjour
J'ai fait cette bûche, avec un intérieur différent...apres démoulage,je l'ai laisser 10h au frigo...mais la coque en chocolat était impossible à couper...j'ai utilisé du chocolat de couverture à 52%...que changer...amicales salutations..
Replied by: Karin On 2020-12-27
Question de Sylvie
By: Sylvie G. On 2020-12-21Bonjour!
Si j'ai de la gélatine bovine à la place de celle de poisson, est-ce que j'utilise les mêmes grammages? Je n'ai pas tout compris aux Bloom et j'ai peur de faire le calcul à l'envers?!
Merci d'avance pour votre réponse!
Bonnes fêtes!
Replied by: Karin On 2020-12-21
Replied by: Sylvie G. On 2020-12-21
Question de Jessica
By: Jessica B. On 2020-12-20Bonjour,
Cette buche me fait de l'oeil! J aimerais savoir si je peux fondre le chocolat au bain marie si je n ai pas de micro onde? Et a peut pres de temps il faut compter pour faire la buche. Merci beaucoup!
Replied by: Karin On 2020-12-20
Replied by: Jessica B. On 2020-12-21
Question de Magalie
By: Magalie O. On 2020-12-19Bonjour pour le crémeux chocolat est ce que l’on peut utiliser du chocolat au lait ? Merci et belle journée
Replied by: Karin On 2020-12-19
Replied by: Magalie O. On 2020-12-19
Replied by: Karin On 2020-12-20
Question de Nadine
By: Nadine B. On 2020-12-17Je l ai démoulée ce matin et elle est parfaite! Merci beaucoup pour la recette et les étapes si bien détaillées
Replied by: Karin On 2020-12-17
Question de Mélanie
By: Mélanie M. On 2020-12-17Bonjour ! Pour la coque en chocolat, dans les ingrédients il est noté 330gr de chocolat noir mais dans la recette vous dites 375gr et ensuite encore 85gr de plus. Pouvez-vous me dire quelles sont les quantités exactes ? Merci beaucoup et bonne journée ! :)
Replied by: Karin On 2020-12-17
Question de Emilie
By: Emilie M. On 2020-12-14Bonjour merci infiniment pour votre recette ;)
J’ai le moule bois et noeud silikomart, je voulais faire aussi une coque en chocolat comment faire pour qu elle soi bien ? Avant de mettre la mousse ( si oui comment faire ? ou après le coulez dessus ?
Merci beaucoup
Replied by: Karin On 2020-12-16
Replied by: Karin On 2020-12-16
Replied by: Emilie M. On 2020-12-16
Question de Nadine
By: Nadine D. On 2020-12-07Bonjour! Cette bûche a l'air délicieuse, merci pour la recette! Je désire la faire pour Noël mais je dois faire quelques changements pour contenter chacun. Puis-je remplacer la gélatine en poudre, par de l'agar agar? Et si je ne met pas les amandes et les noisettes dans le biscuit dois-je les remplacer par quelque chose? Merci pour votre aide !
Replied by: Karin On 2020-12-07
Réponse à Cloé
By: Karin On 2020-11-16Oui si vous prenez un moule différent comme le Lana ou le moule traditionnel la coque se démoulera également.
Vous n'êtes pas obligée de faire une coque en chocolat pour les autres moules. ;o)
Belle journée.
Karin
Question de A
By: A K. On 2020-11-15Bonjour !
Est-ce « posssible » le démoulage de la coque en chocolat avec le moule Lana?
Merci
Replied by: Karin On 2020-11-16
Replied by: A K. On 2020-11-20