GINGER & APRICOT BUCHE

andros pastries december ginger and apricot buche

Her eye-catching style is probably what will make you try the Ginger & Apricot Buche, but it’s her impressive and savory taste that you will never forget.

ANDROS INGREDIENTS

I/ INGREDIENTS: FOR 3 CAKES, 6 X 20 CM/CAKE

GINGER PARKIN

  • Butter: 220g
  • Brown sugar: 220g
  • Molasses: 100g
  • Maple syrup: 100g
  • Golden syrup: 300g
  • Flour: 220g
  • Baking powder: 6g
  • Ginger powder: 12g
  • Fresh ginger: 10g
  • Milk: 15ml
  • Salt: 2g
  • Egg: 4pcs

CARAMEL APRICOT

  • ANDROS Frozen Apricot Halves: 200g
  • Sugar: 50g
  • Glucose syrup: 50g
  • Butter: 75g
  • Gelatine: 2 leaves
  • Salt: 2g
  • Vanilla: 3ml

SABLE DOUGH

  • Butter: 180g
  • Icing sugar: 98g
  • Salt: 3g
  • Almond powder: 45g
  • Whole egg: 70g
  • Flour: 400g

GINGER CHOCOLATE MOUSSE

  • Whipping cream: 300g
  • Cream: 45g
  • Sugar: 40g
  • Egg yolk: 40g
  • Dark chocolate: 150g
  • Gelatine: 2 leaves
  • Ginger powder: 10g

RED GLAZE

  • Milk: 230g
  • Cream: 230g
  • Sugar: 170g
  • Gelatine: 24g
  • White chocolate: 600g
  • Red food colouring: 5g

II/ PREPARATION: 

1 – GINGER PARKIN

  • In a pot, combine all together brown sugar, molases, maple syrup, golden syrup and ginger, cook down for 20 to 30 minutes then let it cool down.
  • Measure all the dry ingedients, sieve well.
  • Whip the egg white with a cooled down syrup until stiff peak, then add in the dry ingedients.
  • Bake at 200°C for 12 to 15 minutes
  • Soak gelatine sheet in ice water.

2 – CARAMEL APRICOT

  • In a pot, combine together sugar and glucose syrup and cook down until the mixture turns golden brown then add butter and mix well with salt.
  • Dice ANDROS Frozen Apricot Halves then add into the syrup and cook it on low heat.
  • Finally, add the gelatine.

3 – SABLE DOUGH

  • Whisk lightly butter, icing sugar.
  • Add whole egg and mix flour, almond powder, then salt into the mixture until the completely incorporated.
  • Keep cool before use.

4 – GINGER CHOCOLATE MOUSSE

  • Soak Gelatine sheets in ice water.
  • Whip up the whipping cream until soft peak.
  • In a bowl, mix together sugar and egg yolk then whisk until all the sugar dissolved.
  • Then continue to whisk the mixture on top of a double boiler until it reach 82°C.
  • Continue to add in the chocolate then stir until the chocolate melted down completely and everything incorporated.
  • Remove from the double boiler then mix with the whipped cream.

5 – RED GLAZE

  • Soak gelatine in ice water.
  • Cook cream, milk and sugar, lift it down and add gelatine, white chocolate and red food colouring.

6 – PROCESS

  • Put apricot caramel on Ginger parkin and keep it cold.
  • Next pour chocolate mousse into 2/3 of the mold, then place the frozen cake into the mold (cut the cake with medium size to put it into the mold) and keep frozen.

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