{"id":30040,"date":"2025-12-14T08:25:35","date_gmt":"2025-12-14T07:25:35","guid":{"rendered":"https:\/\/www.unipatis.fr\/recette\/black-forest-log\/"},"modified":"2025-12-14T08:25:42","modified_gmt":"2025-12-14T07:25:42","slug":"black-forest-log","status":"publish","type":"recette","link":"https:\/\/www.unipatis.fr\/en\/recette\/black-forest-log\/","title":{"rendered":"Black Forest log"},"content":{"rendered":"

\t\t

\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Accueil<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t
\n\"\"
\n\"\"<\/p>\n

THE PRODUCTS WE USE<\/h3>\n

B\u00fbche For\u00eat Noire (Black Forest log), a rectangular dessert<\/strong> that revisits a great classic. Its cocoa spoon cookie<\/g> is accompanied by a dark crunchy bean slice<\/g>, an intense cherry confit<\/g>, a creamy chocolate mousse<\/g> and a light chantilly<\/g>. The whole is enhanced by a Rocher-style dark chocolate glaze<\/g> and a vanilla-chocolate ganache<\/g>. A refined creation combining sweetness, crunch and indulgence. <\/p>\n

ASSEMBLY AND FINISHING<\/h3>\n

\"\"<\/p>\n

1. In a mixing bowl, combine the powders (powdered sugar, flour and fleur de sel).mix in the egg white, then pour over the powders and mix with a pastry blender for 30seconds. Finally, add the hazelnut butter and mix again.<\/p>\n

\"\"<\/p>\n

2. Leave to cool, turn over and remove first skin. Resize to 600×400 mm. <\/p>\n

\"Buche<\/p>\n

3. Spread the crumble over the cookie using an angled spatula.<\/p>\n

\"Buche<\/p>\n

4. Mix the vegetable jelly and chocolate, heat to 80\u00b0C, then reduce to 50\u00b0C. At the same time, whip up the cold cream (frothy, not stiff). Add the frothy cream to the jelly in 3 stages. Spread immediately. Freeze in the refrigerator. <\/p>\n

\"Black<\/p>\n

5. Prepare the whipped cream<\/p>\n

\"\"<\/p>\n

6. Heat the glaze to 40\u00b0C in a bain-marie or microwave oven. Remove the frosting from the entremets, then glaze, using an angled spatula to refine the glaze. <\/p>\n

\"Black<\/p>\n

7. Decorate with vanilla and chocolate ganaches, cherry confit and chocolate shavings.<\/p>\n

INGREDIENTS<\/h3>\n

1 frame 400x600x50mm<\/h3>\n

8 logs of 7.5 x 40mm
\nTotal: 128 parts or 16 parts \/ log<\/p>\n

BISCUIT CUILLERE GENOISE CACAO<\/strong>
\n1 plate 900g
\nBlack crunchy bean chips
\nReady to use 1000g (A)
\nCherry confit
\nFor 2 cookies + 150g decoration
\nSugar 546g
\nPectin 46g (C)
\nFruit puree 1562g<\/p>\n

CHOCOLATE MOUSSE <\/strong>
\nMilk 318g
\nDessert jelly 13g (B)
\nWater 7g
\nChocolate couv excellence 445g
\nWhipped cream 637g<\/p>\n

CHANTILLY<\/strong>
\nCream 35% 910g
\nIcing sugar 90g
\nDark chocolate rocher glaze
\nReady to use (D)<\/p>\n

GANACHE MONTEE VANILEL CHOCOLAT<\/strong>
\nWhite chocolate, dark chocolate,
\ncream, vanilla beans.<\/p>\n

BISCUIT<\/strong><\/h4>\n

SPOON GENOISE COCOA<\/p>\n

DECORS<\/strong><\/h4>\n

cherry
\nchocolate shavings.<\/p>\n

USTENSILS<\/strong><\/h4>\n

1 stainless steel frame
Rhodoid sheet
Cheese knife<\/p>\n

our other recipes<\/h3>\n

Pistachio dessert buche<\/p><\/div><\/a>

Strawberry vanilla dessert buche<\/p><\/div><\/a>

Orange and chocolate buche<\/p><\/div><\/a><\/div>\n

#UNIPATIS<\/h2>\n

NEWSLETTER REGISTRATION :<\/p>\n

KEEP IN TOUCH!