Bûche Crème Fraîche

Stukgoed buché crème fraiche

Pieces of Bûche Crème Fraîche

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  • 2 latten 5mm
  • 2 latten 10 mm


Crème Fraîche

  • 250 Gr butter
  • 250 Gr fondant sugar
  • 1 vanilla pod



  • 60 St hazelnuts caramelized
  • 500 Gr chocolate tempered (kind to personal taste)
  • 50 Gr chocolate white



  • On a board, place the paper and 2 slats 5mm thick 7 cm apart.
  • Melt the gianduja in the microwave. Add the praline and chocolate. Mix well.
  • Spread the mixture between the 2 slats.
    mengsel uitspreiden tussen 2 latten
  • Let stiffen in the refrigerator for 15 min.
  • Spread a thin strip of (fondant) chocolate over the risen mixture. Allow to set briefly and turn over.
  • Let stiffen in the refrigerator for 10 min.

Crème Fraîche layer

  • Use a kitchen robot to beat the butter and fondant into a cream. Add the vanilla at appropriate times.
    crème maken
  • Spray a few dots of chocolate on the 2 5mm slats and place the other slats on top.
    2 extra latten leggen
  • Spread the cream between the 2 slats.
    crème uitspreiden tussen 2 latten
  • Use a cutting roller to make a “dash” every 22mm. (So definitely don’t cut it!!)
    streepje zetten
  • Place 3 hazelnuts on each piece
  • Let set for 15 min in the refrigerator.
  • Cut the pieces with a large knife. Use the “dashes” as a guide.
    stukgoed versneden
  • Let the loose pieces stiffen in the refrigerator for 15 min.

The finishing touch