Bûche Chocolate Praline

Swiss stone pine cranberry tree trunk

RECIPE QUANTITY 3 frames of 2 pieces RECIPE NUMBER TO30015

Ganache dark with Swiss pine
900 g heavy cream 35%
60 g pine needles
100 g invert sugar
50 g butter
1000 g Bolivia 68%-60h, Dark
chocolate couverture,
Rondo
Bring the cream to the boil, add the pine
needles and leave to infuse for 2 hours,
sieve. Bring the arrowcream, sorbitol,
invert sugar and butter to the boil. Pour
over the couverture in three to four lots.
Make an emulsion at 33 - 35°C / 91.4-
95°F.
Cranberry jelly
300 g water
90 g granulated sugar
20 g yellow pectin *
240 g glucose syrup 44/45
800 g granulated sugar
12 g tartaric acid 1:1
600 g cranberries fresh
Boil the cranberries with water, mix and
sieve the purée and reweigh 600 g / 21.16
oz. Mix the first sugar amount and the
pectin and gradually add to the purée.
Boil for 1 minute until the pectin binds.
Add the glucose and the second sugar
amount and boil to 103°C / 217.4°F. Add
the tartaric acid.
Marshmallow mixture with lemon Spraying dark couverture tempered
31.75oz 245 g granulated sugar 8.64oz 390 g Maracaibo Clasificado 65%, 13.76oz
2.12oz 80 g water 2.82oz Dark chocolate couverture,
3.53oz 150 g invert sugar 5.29oz Rondo
1.76oz 110 g invert sugar 3.88oz 210 g Cacaobutter Bio, Cacao 7.41oz
butter, Grated
35.27oz 125 g Gelatine mix solution 4.41oz
2 g lemon juice fresh 0.07oz Temper the couverture and cacao butter,
blend well. When necessary, sieve
Cook the sugar, water and the first invert
through a fine sieve or a new nylon
sugar amount to 110°C / 230°F. Beat the
stocking. The application temperature is
second invert sugar amount, the dissolved
32 - 34°C / 89.6 - 93.2°F, depending upon
gelatine mix and the lemon juice in the
the type of compressor and the
machine at medium speed. Pour in the
environmental conditions.
hot liquid and leave to cool down until it
is approx. 32°C / 89.6°F.
Gelatine mix solution
10.58oz 100 g gelatine powder (200 3.53oz
3.17oz Bloom)
0.71oz
Structure
600 g water 21.16oz
8.47oz
Bloom the gelatine approx. 10 mins.
28.22oz
in cold water. Afterwards heat up and
0.42oz
leave to cool. Use for further processing
21.16oz
or refrigerate.
Gianduja Milk Hazelnut
750 g Fina Noble Piemontese 26.46oz
60%, Praline Paste Hazelnut Bûche Chocolate Praline
600 g Bolivia Lait de terroir 45%- 21.16oz 2250 g Ganache dark with Swiss 79.37oz
60h, Milk chocolate pine
couverture with mountain
1500 g Cranberry jelly 52.91oz
milk, Rondo
750 g Marshmallow mixture 26.46oz
Mix the tempered ingredients and stir with lemon
until smooth. 1350 g Gianduja Milk Hazelnut 47.62oz
600 g Spraying dark couverture 21.16oz
tempered
 Bûche Chocolate Praline
Swiss stone pine cranberry tree trunk
Felchlin Marketing Material
Quadro frame green, 5
mm
Quadro frame yellow, 2.5
mm
Quadro plate, 305 x 305
mm
Quadro foils bundle of 100
foils, 350 x 350 mm
Backflon foil, single (re-
usable), 365 x 365 mm

Ganache
Place baking paper on the base plate.
Place a 7.5 mm / 0.295 inches square
frame on top and pour ganache into
frame, smoothing over. Leave to
crystallise overnight at 16°C / 60.8°F.

Jelly
Pour into a 5 mm / 0.197 inch square
frame on baking foil. Leave to cool.

Finishing
Place another 5 mm / 0.197 inch square
frame on the cooled jelly and spread the
marshmallow mixture on top. Place
marshmallow side first, on top of the
ganache. Place another 5 mm / 0.197 inch
square frame on top and spread gianduja
over evenly. Once it starts to set a little,
cut once in the middle. Roll into a log.
Spray with the spraying couverture and
decorate as desired.

FELCHLIN PRODUCTS
CS76 Cacaobutter Bio, Cacao butter,
Grated
CS90 Bolivia Lait de terroir 45%-60h,
Milk chocolate couverture with
mountain milk, Rondo
CS93 Bolivia 68%-60h, Dark chocolate
couverture, Rondo
CU08 Maracaibo Clasificado 65%, Dark
chocolate couverture, Rondo
DC74 Fina Noble Piemontese 60%,
Praline Paste Hazelnut
VO07 Quadro plate, 305 x 305 mm
VO08 Quadro frame green, 5 mm
VO09 Quadro frame yellow, 2.5 mm
WB91 Quadro foils bundle of 100 foils,
350 x 350 mm
WR58 Backflon foil, single (re-usable),
365 x 365 mm

Please note: Some products are not available

in all markets
 Bûche Chocolate Praline
Swiss stone pine cranberry tree trunk

Felchlin Marketing Material

Frames Quadro

VO07 Quadro plate Format 305 x 305 mm / 12.01 x 12.01 inches

VO08 Quadro frame green
Format 305 x 305 x 5 mm / 12.01 x 12.01 x 0.197 inches
VO09 Quadro frame yellow Format 305 x 305 x 2.5 mm / 12.01 x 12.01 x 0.098 inches
VO30 Silicon frame white
Format 305 x 305 x 5 mm / 12.01 x 12.01 x 0.197 inches
WB91 Quadro foils bundle of 100 foils Format 350 x 350 mm / 12.01 x 12.01 inches
WR58 Backflon foil, single (re-usable) Format 365 x 365 mm / 14.37 x 14.37 inches
 Bûche Chocolate Praline
Swiss stone pine cranberry tree trunk

Recipe number : TO30015

Description : Bûche with dark pine ganache, fruity cranberry jelly, refreshing marshmallow and hazelnut
gianduja

Sales data : Nutritional values per 100 g :

Kilocalorie (kcal) 431

Shelf life 14 days Kilojoule (kJ) 1803
Lipids 28.09 g
Selling days 7 days
saturated fatty acids 14.87 g
Selling price Carbohydrates 34.23 g
of which sugars 36.06 g
Selling unit 1 piece Proteins 3.7 g
Salt 0.04 g

Declaration :
Sugar, cream, cacao kernel, cacaobutter, hazelnuts, cranberries 7%, water, invert sugar, glucose syrup (wheat
glucose), whole milk powder, arrow needles 1.0%, butter, edible gelatine, gelling agent (pectin), acidifying agent
(tartaric acid (L+)), lemon juice, vanilla

State 21.08.2023
Information relating to shelf life and sales days are for reference value only
Allergen information is compliant with current Swiss legislation