Name: Bûche crème fraîche cut chocolates
Ingredients: 250 g butter; 250 g fondant sugar; 1 vanilla pod; 125 g hazelnut praline paste; 125 g gianduja; 75 g chocolate (milk); 60 hazelnuts (caramelised); 500 g chocolate (tempered (type according to personal preference)); 50 g chocolate (white)

Equipment

spacer strips

Method

Get cooking

Base

Place the paper and the 2 strips, 5mm thick, on a board, 7 cm apart.
Melt the gianduja in the microwave. Add the praline paste and chocolate. Mix well.
Spread the mixture between the 2 strips.
Chill in the fridge for 15 min to set.
Spread a thin layer of dark chocolate over the set mixture. Let it set briefly and turn over.
Chill in the fridge for 10 min to set.

Crème fraîche layer

Use a stand mixer to beat the butter and fondant into a cream. Add the vanilla at the appropriate time.
Pipe a few dots of chocolate onto the 2 strips of 5mm and place the other strips on top.
Spread the cream between the 2 strips.
Use a cutting roller to mark a line every 22mm. Do not cut through!
Place 3 hazelnuts on each piece.
Chill in the fridge for about 15 min to set.
Cut the pieces with a large knife, using the marked lines as guides.
Chill the separate pieces in the fridge for about 15 min to set.

Finishing

Prepare a large bowl of tempered chocolate of your choice.
Dip the pieces into the chocolate, first with the crisp chocolate layer facing up, then turn over, tap off the excess and place on paper.
Leave to set, then decorate with a few lines of white chocolate.

Background

Source and inspiration – CVO Gent – Pralines course