"Buche" pastry
“Buche” (French bouchée) – one of the most popular desserts during the Soviet Union era. It’s simple and incredibly delicate: two sponge cake discs with a layer of vanilla cream in between, topped with chocolate icing. The “secret” ingredient of the pastry is sponge cake with starch. In France, the term means an appetizer, sweet or savory, that can be eaten in one bite. Whether the pastry dessert has any connection to this fact is unknown, but we offer one of the classic recipes for making a delicate buche
Use
“Buche” (French bouchée) – one of the most popular desserts during the Soviet Union era. It’s simple and incredibly delicate: two sponge cake discs with a layer of vanilla cream in between, topped with chocolate icing. The “secret” ingredient of the pastry is sponge cake with starch. In France, the term means an appetizer, sweet or savory, that can be eaten in one bite. Whether the pastry dessert has any connection to this fact is unknown, but we offer one of the classic recipes for making a delicate buche
Use
Ingredients
Egg whites from chicken eggs
116 g
Condensed milk
100 g
Egg yolk from a chicken egg
2
Water
10 ml
Whisky
1 teaspoon
Granulated sugar
100 g for dough
Sugar powder
70 g for cream, 1 tablespoon for soaking
Hot water
1 tablespoon
Unsalted butter
165 g
Apple jam or apple preserve
4 tablespoon
Orange liqueur
5 tablespoon
Dark chocolate with at least 50% cocoa content
50 g
Method of preparation
1
You will need a powerful mixer to beat the egg whites into stiff peaks and a pastry bag with an 8 cm diameter tip for shaping the biscuits
2
This Buche recipe follows the GOST (state standard) technology and requires strict adherence to the sequence
3
Start by whipping the egg whites into stiff peaks. Add half of the sugar (50 grams) and continue whipping until stiff peaks form
4
Now, beat the egg yolk with the remaining sugar (50 grams) until you have a pale yellow foam
5
Sift the flour, add the starch, and mix everything with a spoon. Combine this mixture with the egg yolks and then fold in the whipped egg whites
6
Transfer the batter into a pastry bag (you can also use a sturdy plastic bag) and pipe small rounds onto parchment paper for baking. Preheat the oven to 160 degrees Celsius. Bake for 15 minutes, then remove from the oven and let the biscuit bases for the Buche pastries cool for 10 minutes
7
According to the classic recipe, the cream is prepared with the addition of alcoholic beverages, but there’s no need to worry about children since the alcohol evaporates in this dosage and doesn’t have a harmful effect
8
Mix the egg yolk with water and orange liqueur, add whiskey, and place it in a double boiler. The liquid should thicken, but do not let it boil. Constantly stir with a spoon or whisk. Allow it to cool
9
Beat room-temperature butter with condensed milk, gradually adding powdered sugar until you get a cream. Chill it in the refrigerator for 7 minutes
10
To make the icing for the pastries, melt the butter and chocolate in a double boiler or microwave
11
For the fruit layer, add a bit of orange liqueur to the apple puree and mix
12
The pastries should be soaked in liqueur: mix 1 tablespoon of boiling water with the liqueur and sugar
13
Assemble the pastries: soak the bottom biscuit with the syrup, spread the puree, pipe a ring of cream, and cover with another biscuit. Pour the icing over the assembled Buche pastries. Place them in the refrigerator for half an hour. Everything is ready!
Share the recipe on social media. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
