Tonka Chocolate bûchettes
Milk chocolate mousse, tonka filling, hazelnut sponge and cocoa mirror glaze
Hello food lovers,
the festive season is approaching, and this year we are not making one large bûche but small bûchettes for every guest! Each one gets its own portion, and honestly, these little desserts are a real treat.
Under the glossy cocoa mirror glaze hides an airy milk chocolate mousse with tonka bean. In the centre you will find a creamy tonka filling, and at the bottom a moist hazelnut sponge with roasted hazelnut pieces adds some bite. The tonka bean pairs wonderfully with chocolate and hazelnut: it smells of vanilla, almond and a hint of caramel.
The best part: you can make the bûchettes up to 3 weeks in advance and freeze them. On the day, you only need to glaze them and let them thaw.
Ingredients
Tonka filling
Hazelnut sponge
Chocolate mousse
Cocoa mirror glaze
Decoration
Step by step
Tonka filling
Soak the gelatine, mix egg yolk and sugar
We start with the filling, because it needs time in the freezer. Put 1 sheet of Gelatine in cold water and let it soften. In the meantime, whisk 20 g egg yolk with 10 g sugar in a bowl.
RUF Gelatine sheets, 12 pieces
Stir in the Tonka liquid aroma
Add 1 g of natural Tonka bean flavor powder to the egg yolk and sugar mixture. With such small amounts, a spoon scale is worth its weight in gold, as it ensures the dosage is exactly right. Stir everything well with the whisk.
Natural flavor powder: Tonka bean
Digital spoon scale
Bring the cream and milk to a boil
Bring 107 g heavy cream and 42 g milk to a boil in a saucepan. Pour the hot mixture over the egg yolk mixture while stirring constantly. Stirring prevents the egg yolk from curdling.
Heat to 82 °C
Pour everything back into the saucepan and heat the cream to 82 °C while stirring. We love the whisk thermometer for this: you set the desired temperature, and it beeps as soon as it is reached. Then pour the cream into a bowl.
Whisk Thermometer 2 in 1
Add the gelatine and freeze
Squeeze out the soaked Gelatine well and stir it into the warm cream until it has completely dissolved. Place the My Snack silicone mold on a perforated baking sheet and fill 4 of the 8 cavities with the cream. Into the freezer for at least 3 hours.
Silicone mold "My Snack"
Perforated sheet aluminium 40 x 30 cm
Hazelnut sponge
Whip eggs and icing sugar
Set the adjustable baking frame to 30 × 20 cm and preheat the oven to 180 °C convection. Whip 3 eggs with 123 g icing sugar in the stand mixer until the mixture is light and airy.
Adjustable stainless steel baking frame
Add hazelnuts, flour and butter
Add 123 g ground hazelnuts and 30 g flour and mix everything for 30 seconds on speed 2. Melt 21 g butter in the microwave, add it and stir for another 30 seconds on speed 2.
Fold in the egg whites
Whip 90 g egg whites with 30 g sugar until stiff. Using a dough scraper, carefully fold the meringue into the hazelnut mixture so it stays nice and airy.
Chop the hazelnuts
Put 150 g whole hazelnuts into a bag and coarsely crush them with a large rolling pin. The pieces can be of different sizes, which gives a pleasant bite later on.
Bake
Place a Silicone mat on a perforated baking tray and set the baking frame on top. Pour in the sponge batter, smooth it out and sprinkle the crushed hazelnuts over it. Bake the sponge for 12 minutes at 180 °C convection.
Silicone mat 40 x 30 cm
Aluminium perforated baking tray 40 x 30 cm
Adjustable stainless steel baking frame
Cut out rectangles
Let the sponge cool and turn it out onto a cutting board. Cut out 8 rectangles measuring 6 × 4 cm. Some scraps will be left over: you can freeze them or enjoy them straight away.
Chocolate mousse
Soak the gelatine
Place 2 sheets of Gelatine in a mug with very cold water.
RUF Gelatine sheets, 12 pieces
Melt the chocolate, bring the milk to the boil
Melt 175 g Milk couverture in the microwave at 600 watts: heat for 30 seconds, stir and heat for another 30 seconds. At the same time, bring 120 g milk to the boil with 2 g natural Tonka bean flavor powder.
Milk couverture drops 500 g
Natural flavor powder - Tonka bean
Stir in the gelatine and make the ganache
As soon as the milk boils, squeeze out the Gelatine and stir it into the milk. Pour the milk over the melted chocolate in 3 portions, stirring well each time, so the mixture becomes smooth and glossy. Let it cool to about 27 °C.
Whip the cream
Meanwhile, whip 230 g double cream until light and airy.
Fold in the cream
Once the chocolate mixture is at about 27 °C, add the whipped cream and fold it in gently. If the chocolate is warmer, the cream will melt and the mousse will become runny. A Thermometer is worth using here!
Infrared thermometer
Fill the piping bag
Fill the mousse into a Piping bag. This makes it much easier to fill the small moulds neatly.
Assembly
Halve the inserts
Take the tonka inserts out of the freezer, release them from the mold and place them on a cutting board. Cut them in half, so you have exactly 8 inserts.
Fill with mousse and insert
Place the Bûchette140 silicone mold on a perforated baking sheet and fill the cavities halfway with mousse. Place one insert in each, press it gently and tap the baking sheet lightly on the table to release any air bubbles.
Silicone mold "Bûchette140"
Perforated sheet aluminium 40 x 30 cm
Place the sponge and freeze
Place the sponge rectangles with the hazelnuts facing down onto the mousse and press them in until the mousse rises at the edge. Smooth everything with a small Angled spatula. Into the freezer for at least 12 hours.
Cocoa mirror glaze
Let the gelatine bloom
Stir 14 g Gelatine powder into 70 g cold water and let it bloom while you prepare the rest. For the glaze we use powdered gelatine, as it gives a smoother texture than sheets.
Gelatine powder 200 Bloom, 50 g
Bring water, cream and sugar to the boil
Bring 180 g water, 150 g double cream and 330 g sugar to the boil in a saucepan.
Stir in the cocoa and gelatine
Remove the pan from the heat, add 120 g cocoa powder and whisk it in. Then add the bloomed gelatine and stir until it has dissolved.
Unsweetened cocoa powder, 250 g
Add the glitter
Pour the glaze into a measuring cup. For an extra touch of shine, add a pinch of golden glitter powder.
Golden glitter surface colour
Blend and let cool
Blend the glaze with an immersion blender, which removes the air bubbles. Let the glaze cool to about 30 °C.
If it has become too cold, warm it briefly in the microwave. You can also make the glaze in advance: let it set in the fridge, later warm it in the microwave to 30 °C and blend again.
Infrared thermometer
Glaze the bûchettes
Line a baking tray with cling film and place a cake rack on top. This catches the excess glaze so it doesn't run everywhere. Take the bûchettes out of the freezer, release them from the mould, set them on the rack and pour the glaze over them with the measuring cup. Make sure they are covered all over.
Let drip and decorate
Tap the rack gently so the excess glaze drips off. Lift the bûchettes onto their base with a small angled spatula. We keep the decoration simple: a row of hazelnut brittle on top, and that's it! Let the bûchettes thaw in the fridge for at least 4 hours before serving.
Roasted hazelnut brittle, 200 g
Tonka chocolate Bûchettes
Ingredients
Tonka filling
Hazelnut sponge
Chocolate mousse
Cocoa mirror glaze
Decoration
Preparation
- Filling: Mix egg yolk, sugar and Tonka, heat with boiled cream and milk to 82 °C, add gelatine, fill 4 cavities of the My-Snack mould, freeze for 3 hrs.
- Sponge: Whip eggs with icing sugar, add hazelnuts, flour and butter, fold in whipped egg white, bake in a 30 × 20 cm frame with chopped hazelnuts for 12 min. at 180 °C convection, cut 8 rectangles 6 × 4 cm.
- Mousse: Boil milk with Tonka, add gelatine, pour in 3 portions over the melted milk couverture, cool to 27 °C, fold in whipped cream.
- Assembly: Fill the moulds half full with mousse, add the halved filling, sponge with the nuts facing down, smooth the surface, freeze for 12 hrs.
- Glaze: Boil water, cream and sugar, stir in cocoa and gelatine, add glitter, blend, pour over the frozen Bûchettes at 30 °C.
- Finish: Decorate with hazelnut brittle, thaw in the refrigerator for at least 4 hrs.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Natural flavor powder, tonka bean
RUF Gelatine leaves, 12 pieces
Milk couverture drops 500 g
Cocoa powder, unsweetened, 250 g
Gelatine powder 200 Bloom, 50 g
Golden glitter surface colour
Roasted hazelnut brittle, 200 g
Accessories
Silicone mold "Bûchette140"
Silicone mold "My Snack"
Digital spoon scale
Whisk thermometer 2 in 1
Infrared thermometer
Adjustable stainless steel baking frame
Perforated aluminium sheet 40 x 30 cm
Silicone mat 40 x 30 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it works every time
Without icing, the Bûchettes keep for up to 3 weeks in the freezer. On the day of the celebration, ice them straight from frozen and let them thaw in the fridge for at least 4 hours. Remember: the filling needs 3 hours, and the finished Bûchettes need another 12 hours in the freezer.
If someone in the family has a nut allergy, you can replace the ground hazelnuts with almond flour and the whole hazelnuts with coarsely chopped almonds. The result is just as good.
You'll find everything about moulds, fillings and unmoulding in our Christmas bûche tips & tricks.
Frequently asked questions
We recommend the powder, because sheets make the icing more elastic and give it a chewier mouthfeel. If you still want to use sheets: 14 g of powder corresponds to about 8.5 sheets (at 1.66 g per sheet). By the way, don't reduce the sugar, otherwise the flowability and texture will be off.
You can grate a whole Tonka bean: start with half a bean per preparation (filling and mousse) and taste as you go, because Tonka is very intense. Liquid Tonka aroma also works, but it is stronger, so dose it carefully. Using vanilla makes the dessert milder.
Yes, the quantities suit a bûche mould of 1000 to 1100 ml. For a 400 ml filling mould, simply make the filling 3 times. Fill any leftover cream into small glasses.
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Comments
Question de Ivana
By: Ivana S. On 2024-12-14Bonjour, pour le glaçage, puis-je remplacer la gélatine en poudre par des feuilles de gélatine? Si oui, combien de feuilles? Merci d'avance.
Replied by: Karin On 2024-12-16
Question de Pascale
By: Pascale D. On 2023-12-15bonjour
j’ai très envie de faire cette recette, mais je suis surprise par la quantité de sucre dans la couverture, est-il possible d’en mettre moins?
et est-ce que je peux remplacer la gélatine en poudre par de la gélatine en feuille?
Replied by: Laura On 2023-12-18
Question de Monika
By: Monika T. On 2022-12-25Hello à tous,
Un vrai régale cette recette. Par contre pour changer un peu, j’ai utiliser du chocolat tobloronne pour la mousse ;)
Un vrai délice.
J’avais juste peur de me tromper dans les feuilles de gélatine pour la mousse, car c’est indiqué 2 et il y en a 3 sur la photo… mais j’ai mis que 2 et c’était top!
Replied by: Karin On 2022-12-27
Question de Sophie
By: Sophie P. On 2022-12-23Bonjour,
Merci beaucoup pour votre recette. Je vais la tenter cette année ?! Est-il possible de la réaliser la veille et de laisser les bûchettes au frigo?
Merci beaucoup! Belles fêtes!
Replied by: Laura On 2022-12-23
Question de Joëlle
By: Joëlle S. On 2022-12-09Bonjour,
Pensez-vous qu'il est possible de réaliser ces bûchettes dans le moule mini-bûche que vous utilisez pour vos inserts de la bûche Starlight ? Si oui, avec quelles proportions ?
Merci d'avance pour votre réponse.
Belle journée!
Replied by: Karin On 2022-12-09
Question de Christelle
By: Christelle C. On 2022-12-08Bonjour, je souhaite réaliser cette recette . Pouvez vous me dire par quel autre insert je pourrais remplacer la fève tonka?
Merci pour votre réponse
Replied by: Karin On 2022-12-09
Question de Tanya
By: Tanya S. On 2022-12-06Bonjour, Cette recette me tente bien pour ces fêtes de fin d'année. Quelque chose de différent. Par contre, mon homme étant allergique à la noisettes je recherche donc avec quoi je pourrais remplacer le biscuits. Es qu'un biscuits aux amandes irait ? Ou autre conseil ?
Replied by: Karin On 2022-12-07
Question de Christelle
By: Christelle F. On 2022-12-04Bonjour! que pensez-vous de faire la mousse des buchettes avec du chocolat noir ou du chocolat blond? Est-ce que cela risque de prendre trop le dessus sur la fève? merci pour votre retour :-)
Replied by: Laura On 2022-12-04
Réponse
By: Karin On 2022-11-21Merci pour votre message. :-)
Pour la recette de la mousse, vous pouvez faire chaque ingrédient x 1,2. Concernant l'insert, vous pouvez faire chaque ingrédient x3. Si vous ne souhaitez pas faire vous-même le glaçage, vous pouvez soit le remplacer par un spray velours ou alors utiliser un glaçage miroir déjà prêt.
Belle journée et bonne pâtisserie ;-)
Replied by: Laetitia B. On 2022-11-24
Replied by: Laura On 2022-11-25
Question de Laetitia
By: Laetitia B. On 2022-11-20Bonjour,
J'aurais aimé savoir si je peux faire cette recette avec le COFFRET MOULE SILICONE BÛCHE? C'est ussi la recette normal et l insert x3? Et peux on remplacer le glaçage miroir par autre chose?
D'avance merci pour votre réponse et pour cette belle recette..
Question de Sophie
By: Sophie M. On 2022-11-17Bonjour,
Ne trouvant pas d'arôme fève tonka, je vais utiliser des fèves de tonka, puis-je mettre les mêmes proportions ?
Merci !
Replied by: Laura On 2022-11-17
Question de Marie
By: Marie B. On 2022-11-13Bonjour,
J'aimerai faire cette recette dans mon moule Corallo.
Si j'ai bien compris, je dois faire 3x les quantité pour l'insert. Par contre pour le biscuit, la mousse et le glaçage, je dois faire quelles quantités ?
Merci pour votre retour et vos excellentes recettes.
Cordiales salutations
Marie
Replied by: Marie B. On 2022-12-04
Question de Jeanique
By: Jeanique B. On 2022-01-04Bonjour
Tout d'abord merci pour cette belle recette j'ai trop hâte de la faire ... par contre j'ai une question vous mettez les bûchettes 12 au congélateur et après le glaçage elles retournent au congélateur...donc c'est une buche
Glacées ? C'est juste ?
Replied by: Laura On 2022-01-05
Question de Katia
By: Katia R. On 2021-12-20Bonjour,
Merci infiniment pour votre recette. Pensez-vous qu'il serait possible de la réaliser dans un moule à bûche ? Est-ce que les quantités fonctionnent ou je devrais adapter ? Je vous remercie pour votre réponse et j'ai hâte de la tester.
Replied by: Karin On 2021-12-20