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Bûche vanille caramel et noix de pécan
Une bûche de Noël élégante et gourmande, composée d'une ganache à la vanille, d'un insert crémeux à la vanille et mascarpone, de pépites de caramel, de noix de pécan toastées et d'un biscuit sablé aux pépites, le tout recouvert d'un glaçage au chocolat blanc et décoré d'un effet « neige » à la poudre blanche.
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Cost Breakdown
Critical Success Points
- • Infusion du lait à la vanille (ganache)
- • Mélange de la ganache avec le chocolat blanc
- • Cuisson du crémeux à 82°C
- • Incorporation de la gélatine sans sur‑chauffer
- • Congélation finale d’au moins 12 heures
Safety Warnings
- • Faire attention aux éclaboussures lors de l’ébullition du lait
- • Manipuler la gélatine chaude avec précaution
- • Utiliser le thermomètre pour ne pas dépasser 82 °C
- • Utiliser des couteaux bien aiguisés pour le découpage du chocolat
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