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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