Bûche de Noël is a christmas log. It’s made of almond dacquoise biscuit, layered with cointreau mousse and chocolate mousse. Glazed with shiny chocolate glaze and garnished with meringue mushrooms and some tempered chocolates. You couldn’t really see the layers but the cointreau mousse is on the bottom of the cake.
This was the 2nd lesson as Superior student in Le Cordon Bleu New Zealand. I was happy with my product that day because it turned out pretty good. This cake was really nice as it had two different flavours of mousse so that the cake wasn’t really heavy and it balanced the flavour of the cake as well.
Gâteau Opéra is made of joconde sponge imbibed in coffee syrup, layered with chocolate ganache and coffee buttercream, topped with chocolate ganache glaze. This is one of my favourites.
I used french buttercream for the cake. French buttercream is made by whisking the egg yolks with a hot sugar syrup that has reached the soft-ball stage until the mixture turns light. When the mixture is at rtp. butter and other ingredients (e.g coffee extract or vanilla extract) is added to the mixture and combined well with the rest of the ingredients.
Feuille d’automne is a cake layered with 3 meringue biscuits and chocholate mousse topped with chocolate fans.The meaning of Feuille d’automne is Autumn Leaves which describes the shape of the cake.
Meringue is made of whipped egg whites and sugar. There are 3 types of meringue ( French/ Swiss/ Italian ). The ingredients used are the same, the only difference is the method. This cake is really rich and sweet. Personally, it’s a little bit too sweet for me ,but it’s still a really nice cake.
Chocolate mousse in a chocolate teardrop topped with chocolate ganache, served with Crème Anglaise and raspberry coulis.
A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit. (source: Wikipedia)
Chocolate ganache is made by heating up the cream and pour it over the chocolate so that the chocolate melts. It is stirred gently until smooth.
Crème Anglaise (French for “English cream”) is a custard and usually used as a sauce for a plated dessert. It contains egg yolks, sugar, milk and usually flavoured with vanilla.
A coulis is a thick sauce that is made of fruit or vegetables puree.
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape.
Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.
Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.