Coole Swan Christmas Bouche by @elenasweetthinking

Ingredients

  

Makes 1 big bouche or 8 individual portions

Hazelnut soft sponge roll

50g Plain Flour

100g Hazelnuts roasted and grounded

100g Almond grounded

25g Butter melted

300g Egg whites (8 large eggs)

180g Caster Sugar

Candy almond and pistachio

100g Caster sugar

50g Water

20g Butter

200g Whole nut (Pistachio/Almond)

Chewy Coole Swan Caramel

300ml Coole Swan

30g Corn Flour

100g Heavy Cream

25g Glucose Syrup

1 u Vanilla beans

4g Salt

300g Caster sugar

100g Butter Salted

3g Gelatine Sheets

Sugar infused Banana

1u Banana

100g Water

15g Lime juice

30g Light Brown Sugar

Coole Swan filling cream 

Coole Swan creme patissier:

350g Coole Swan

1/2u Vanilla

65g Caster Sugar

55g Egg yolks (3 large egg yolks)

30g Cornflour

135g Butter unsalted

Buttercream:

250g Caster Sugar

87g Water

1/2u Vanilla Bean

150g Egg

60g Egg yolk (4 large egg yolks)

500g Butter unsalted

Pistachio Sponge (microwave)

80g Pistachio paste

80g Caster sugar

25g Flour

200g Egg

Pistachio Coole Swan Ganache

166g Cream

44g Honey

277g Milk chocolate 35%

132g Pistachio Paste

35g Coole Swan

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How to make Coole Swan Christmas Bouche by @elenasweetthinking

Hazelnut soft sponge roll

Step 1.

Make a meringue with the egg whites and caster sugar.

Step 2.

Fold with the flour, almond and hazelnut mixed.

Step 3.

Fold the butter in.

Step 4.

Cook at 170C 12 to 15 minutes depending on size and depth.

Step 5.

In a wet towel, Roll the sponge and let it cold down.

Candy Almond and Pistachio

Step 1.

Make a syrup with the sugar, water and butter.

Step 2.

Add the nuts.

Step 3.

When the sugar covers the nuts, take out of the heat.

Step 4.

Put in a silicon mat.

Chewy Coole Swan Caramel

Step 1.

Mix 100ml Coole Swan and corn flour.

Step 2.

Bring cream, remaining Coole Swan, glucose, vanilla and salt to the boil.

Step 3.

Mix with the milk off the heat.

Step 4.

Make a caramel with the sugar.

Step 5.

Deglaze with the cream and allow to cook.

Step 6.

Add bloomed gelatine.

Step 7.

At 45C, add butter in cubes and emulsify.

Sugar infused banana

Step 1.

Cut the banana into small cubes.

Step 2.

Bring water and sugar to the boil.

Step 3.

Add lime zest and juice.

Step 4.

Pour over banana and let it infuse for 2 hours.

Step 5.

Drain before using.

Coole Swan filling cream

For the Coole Swan creme patissier: 

Step 1. 

Boil Coole Swan and the vanilla.

Step 2. 

Mix the egg yolks with the sugar and corn flour.

Step 3

Pour the Coole Swan and mix.

Step 4. 

Bring to 82C.

Step 5.

Add butter in cubes and emulsify when the mix is at 20C.

For the buttercream: 

Step 1. 

Bring water, sugar, and vanilla seeds to the boil.

Step 2. 

Pour over the egg yolks and eggs mixed.

Step 3.

Bring the mix to 82C or until thickens.

Step 4. 

Stir at all times. Whip the cream until pale and add the butter room temperature and mix.

Step 5. 

Whip the cream until pale and add the butter room temperature and mix.

Fold the creme patissier with the buttercream until smooth.

Pistachio Sponge (microwave)

Step 1. 

Mix all the ingredients.

Step 2. 

Put in siphon with two charges.

Step 3. 

Put the mix in 1/3 of a plastic glass with holes in the bottom.

Step 4.

Microwave for 45 seconds.

Pistachio Coole Swan Ganache

Step 1. 

Melt the chocolate and add pistachio.

Step 2. 

Bring cream and honey to 40C.

Step 3. 

Emulsify chocolate with cream.

Step 4. 

Add the Coole Swan.

Step 5. 

Use at 26C.

Assemble

Step 1. 

Unroll the sponge.

Step 2. 

Spread the Coole Swan filling evenly.

Step 3. 

Add Coole Swan caramel in lines.

Step 4. 

Sprinkle the candy nuts and banana.

Step 5. 

Roll back and use cling film to keep a round roll.

Step 6. 

Freeze, cut in 8 portions.

Step 7. 

Cover in dark chocolate and decorate as shown in pictures and video.

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