Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

AROUND THE CONTEST  
| Posted December 21, 2017
BÛCHE DE NOËL FROM MOROCCO
Around the contest

Recipe by Rachid Ouakkas

Crumble Bahla

  • 500 gr. Flour
  • 25 gr. Butter
  • 15 gr. Sugar
  • 1 gr. Vanilla sugar
  • 7.5 gr. Sesame
  • 1 Pinch of salt
  • 1 Pinch of cinnamon

In the bowl of a beater, put the butter and beat until soft.

Add the sugar and the vanilla sugar. Mix.
Add the flour gradually, then the salt and the cinnamon.
Add in the sesame at the end.
Spread the dough on a tray and bake at 160°C for about 13 minutes.

Dry Fruit Crémeux

  • 100 gr. Cream
  • 15 gr. Eggs yolks
  • 4 Pieces of star anise
  • 2 gr. Carob beans
  • 10 gr. Dried apricot
  • 1/2 gr. Gelatin

Boil the cream.

Pour the hot cream over the egg yolks, beat, add the rest.

Cook again over low heat to 85°C until it looks like a custard.

Add the softened gelatin in cold water then pour and let cool.

Tcharek Mousse

  • 100 gr. Cream
  • 100 gr. Milk
  • 40 gr. Egg yolks
  • 40 gr. Sugar
  • 2 Gelatin sheets
  • 1 gr. Arabic gum

Boil the milk. Beat the sugar and egg yolks in a bowl until blanching.

Pour the hot milk over the yolks and sugar and cook on a low heat (85°C) until custard-like. Remove from heat, add the gelatin sheets previously softened in cold water.

Add arabic gum. Beat the cream until the texture is soft. Once the mixture is at room temperature, gently add the whipped cream.

In a Bûche mold, pour the mousse, add the creamy insert in the center, cover with cream and finish with the biscuit. Freeze overnight in the freezer and unmould the next day.

Crumble Bahla

 

·         500 gr. Flour

·         25 gr. Butter

·         15 gr. Sugar

·         1 gr. Vanilla sugar

·         7.5 gr. Sesame

·         1 Pinch of salt

·         1 Pinch of cinnamon

 

In the bowl of a beater, put the butter and beat until soft.

Add the sugar and the vanilla sugar. Mix.
Add the flour gradually, then the salt and the cinnamon.
Add in the sesame at the end.
Spread the dough on a tray and bake at 160°C for about 13 minutes.

 

Dry Fruit Crémeux


·         100 gr. Cream

·         15 gr. Eggs yolks

·         4 Pieces of star anise

·         2 gr. Carob beans

·         10 gr. Dried apricot

·         1/2 gr. Gelatin

 

Boil the cream.

Pour the hot cream over the egg yolks, beat, add the rest.

Cook again over low heat to 85°C until it looks like a custard.

Add the softened gelatin in cold water then pour and let cool.

 

Tcharek Mousse

 

·         100 gr. Cream

·         100 gr. Milk

·         40 gr. Egg yolks

·         40 gr. Sugar

·         2 Gelatin sheets

·         1 gr. Arabic gum

 

Boil the milk. Beat the sugar and egg yolks in a bowl until blanching.

Pour the hot milk over the yolks and sugar and cook on a low heat (85°C) until custard-like. Remove from heat, add the gelatin sheets previously softened in cold water.

Add arabic gum. Beat the cream until the texture is soft. Once the mixture is at room temperature, gently add the whipped cream.


In a Bûche mold, pour the mousse, add the creamy insert in the center, cover with cream and finish with the biscuit. Freeze overnight in the freezer and unmould the next day.

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