William Curley’s Chestnut and Maple Buche

Equipment:

• 2x (26 x 8 x 7.5cm) U-shaped buche moulds
• 2x (30cm x 40cm) baking trays
• Kitchen thermometer

For the hazelnut and almond dacquoise:

• 100g egg whites
• 75g maple sugar
• 50g ground almonds
• 45g ground hazelnuts
• 20g corn flour
• 75g maple sugar
• 30g unsalted butter

For the chocolate sponge:

• 100g whole eggs
• 25g egg yolks
• 50g unsalted butter
• 40g maple sugar
• 12g flour
• 12g cornflour
• 15g cocoa powder

For the praline feuilletine:

• 200g milk chocolate
• 150g praline paste
• 180g feuilletine wafer

For the maple and rum syrup:

• 100g pure Canadian maple syrup (preferably golden colour for its delicate flavour)
• 50g dark rum

For the chestnut and maple mousse:

• 180g double cream
• 125g pure Canadian maple syrup (preferably dark syrup for its robust taste)
• 180g Marron puree (unsweetened)
• 7.5g gelatine leaves
• 30ml dark rum

For the dark chocolate mousse:

• 300g 66% dark couverture chocolate
• 60g maple sugar
• 30g water
• 135g egg yolks
• 400g whipping cream

For the chocolate glaze:

• 350g water
• 450g maple sugar
• 150g cocoa powder
• 250g whipping cream
• 27.5g gelatine

Additional ingredients:

• 300g confit chestnuts
• Optional chocolate decorations

To make the hazelnut and almond dacquoise:

1. Melt the unsalted butter
2. Whisk the egg whites and maple sugar to a stiff meringue
3. Sift the almonds, hazelnuts, maple sugar and cornflour into a bowl
4. Fold the dry ingredients into the meringue, then add the melted butter. Spread onto a baking sheet ensuring the nuts are distributed evenly
5. Bake at 170°C for 18-20 minutes
6. Remove from the oven and place the dacquoise on a cooling wire

To make the chocolate sponge:

1. Sift the flour, cornflour and cocoa powder into a bowl
2. Mix together the egg, egg yolks and maple sugar, then whisk in a bowl over a saucepan of hot water until it reaches 40°C
3. Whisk until thick enough to form ribbons
4. Fold the flour, cornflour and cocoa powder into the mixture
5. In a separate bowl, melt the butter and combine with a small amount of the egg mixture then fold into the rest of the mixture
6. Pour the sponge mixture onto a tray and spread out evenly with a palette knife
7. Bake at 180°C for 10 minutes
8. Remove from the oven and allow to cool on a wire rack

To make the praline feuillantine:

1. Melt the chocolate to 40°C in a bowl over hot water and then add the praline paste
2. Mix together with the feuillantine wafer
3. Spread 3mm thick and allow to set

To make the maple and rum syrup:

1. Mix together the two ingredients

To make the chestnut and maple mousse:

1. Soak the gelatine in cold water and then strain
2. Boil the maple syrup and marron puree together
3. Add the pre-soaked gelatine and use a hand-blender to blend until smooth
4. Allow to cool then add the dark rum
5. Whip the double cream until thick enough to form ribbons, then fold into chestnut mixture and cream together
6. Store in an airtight container in the fridge for 30 minutes

To make the dark chocolate mousse:

1. Finely chop the dark chocolate
2. Melt the chocolate in a bowl over a sauce pan of hot water until it reaches 45°C
3. Whisk the cream until thick enough to form ribbons
4. Whisk the egg yolks
5. Simultaneously boil the maple sugar and water. Cook to 121°C, slowly pour the syrup over the egg yolks and whisk until smooth
6. Leave to cool and then fold in the cream
7. Fold 1/3 of the mixture into the chocolate, mix well then gently fold in the remaining mixture until fully combined

To make and assemble:

1. Cut the dacquoise into 7.5cm width rectangles to fit the base of the buche de noel mould
2. Cut the chocolate sponge into strips of 5cm width by the length of the buche de noel mould
3. Place several large spoonfuls of the dark chocolate mousse into the base of each buche de noel mould and spread the mousse up the sides of the mould
4. Place the chestnut mousse into a piping bag and cut the top to a 4cm width, pipe a tube of the chestnut mousse on top of the chocolate mousse
5. Top the chestnut mousse with pieces of broken confit chestnuts
6. Place the chocolate sponge on top of the chestnuts and gently push the sponge so it sits evenly. Soak liberally with the maple and rum syrup
7. Place another spoonful of mousse into each mould and spread out evenly, top with a generous amount of broken praline feuillantine pieces
8. Place a piece of dacquoise onto the top and flatten
9. Place into the freezer to set

To make the chocolate glaze:

1. Soak the gelatine in iced water
2. Boil together the water and maple sugar for 2 minutes
3. Add the cocoa powder and the whipping cream. Bring back to the boil and simmer for 4 minutes
4. Remove from the heat then add the pre-soaked gelatines and mix well
5. Pass through a fine sieve and cool the glaze rapidly

To finish and decorate:

1. With warm water, demould the buche de noel and place back into the freezer to re-set
2. Gently melt the chocolate glaze in a pan over a low heat and allow to cool slightly before use
3. Place the buche de noel on a glazing rack and pour the glaze over it. Allow to set for a few minutes
4. Place the buche de noel onto the board or serving plate and decorate with confit chestnut and chocolate decorations
5. Place the finished buche in the fridge to set for two hours before serving