Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Bûche de noël Grand Marnier insert mandarine

Grand Marnier Bûche de Noël with Mandarin Insert

Name: Grand Marnier Bûche de Noël with Mandarin Insert
Yield: Serves 8-10 servings
Ingredients: For the insert: Lemon Cream; 2 teaspoons lemon zest (about 8 grams); 1/3 cup granulated sugar (about 73 grams); 1 large egg (about 67 grams); 1/4 cup fresh lemon juice (about 53 grams); 7 tablespoons unsalted butter (about 100 grams); For the insert: Mandarin Mousse; 2 large egg yolks; 1 1/2 tablespoons granulated sugar (about 20 grams); 2 1/2 sheets gelatin; 1/3 cup whole milk (about 100 grams); 3/8 cup + 1/2 cup heavy cream (about 100 grams + 125 grams); Juice of 8 to 10 mandarins; Zest of 2 mandarins; For the Grand Marnier Mousse:; 2 large egg yolks; 1 1/2 tablespoons granulated sugar (about 20 grams); 2 1/2 sheets gelatin; 3/8 cup + 1/2 cup heavy cream (about 100 grams + 125 grams); 2 3/4 tablespoons Grand Marnier (4 cl); pieces Candied orange peel; For the Soaked Sponge Cake:; 2 large eggs; 1/2 cup all-purpose flour (about 62 grams); 1/3 cup granulated sugar (about 62 grams); 2/3 cup water (about 150 grams); 2 tablespoons Grand Marnier (3 cl); 3 tablespoons granulated sugar (about 40 grams); Decoration; White velvet spray

Pastrypauline @cook_18769446

Nice 🌴☀️

To impress your guests at Christmas, try this bûche de Noël recipe. It features a Grand Marnier mousse with candied orange peel, a clementine mousse insert with lemon cream, and a sponge cake soaked in Grand Marnier syrup.
A true delight!

Pastrypauline @cook_18769446

Saved

Ingredients

Serves 8-10 servings

For the insert: Lemon Cream
2 teaspoonslemon zest (about 8 grams)
1/3 cupgranulated sugar (about 73 grams)
1large egg (about 67 grams)
1/4 cupfresh lemon juice (about 53 grams)
7 tablespoonsunsalted butter (about 100 grams)
For the insert: Mandarin Mousse
2large egg yolks
1 1/2 tablespoonsgranulated sugar (about 20 grams)
2 1/2 sheetsgelatin
1/3 cupwhole milk (about 100 grams)
3/8 cup+ 1/2 cup heavy cream (about 100 grams + 125 grams)
Juice of 8 to 10 mandarins
Zest of 2 mandarins
For the Grand Marnier Mousse:
2large egg yolks
1 1/2 tablespoonsgranulated sugar (about 20 grams)
2 1/2 sheetsgelatin
3/8 cup+ 1/2 cup heavy cream (about 100 grams + 125 grams)
2 3/4 tablespoonsGrand Marnier (4 cl)
piecesCandied orange peel
For the Soaked Sponge Cake:
2large eggs
1/2 cupall-purpose flour (about 62 grams)
1/3 cupgranulated sugar (about 62 grams)
2/3 cupwater (about 150 grams)
2 tablespoonsGrand Marnier (3 cl)
3 tablespoonsgranulated sugar (about 40 grams)
Decoration
White velvet spray
Gold spray
Candied orange peel
Sugar paste flowers

Saved

Steps

1

Make the lemon cream: The day before, prepare a double boiler. In a mixing bowl, combine the sugar, lemon zest, eggs, and lemon juice. Cook over the double boiler, whisking constantly, until the mixture reaches 181°F (83°C). Remove from heat and let cool to 140°F (60°C). Add the butter in small pieces and whisk until smooth. Blend for 10 minutes. Refrigerate until the next day.
2

Make the mandarin mousse: Soak the gelatin sheets in cold water. In a mixing bowl, beat the egg yolks and sugar. Pour this mixture into a saucepan. Add the milk, 100 grams (3/8 cup) heavy cream, and mandarin zest. Heat gently, stirring, until the mixture thickens. Do not let it boil. Add the drained gelatin. Place the pan in a cold water bath to cool the mixture quickly.
3

Juice the mandarins and set aside.
4

Whip the remaining 125 grams (1/2 cup) heavy cream to stiff peaks. Gently fold in the cooled cream mixture, then add the mandarin juice. Note: You can add a little food coloring to the mousse for a more vibrant color contrast when sliced.
5

Assemble the insert:
In a bûche insert mold, pipe a line of lemon cream along the bottom (see photo below). Carefully pour the mandarin mousse over it. Freeze for at least 2 1/2 hours.
6

Make the sponge cake: Prepare a hot water bath. In a mixing bowl, beat the eggs and sugar over the water bath. Once the sugar is dissolved (113-122°F/45-50°C), remove from heat and beat with an electric mixer. Gently fold in the flour. Pour the batter into a greased and floured mold or baking sheet. Bake for 10 minutes at 350°F (180°C). Once cooled, cut the cake into strips to fit your bûche mold.
7

Prepare the soaking syrup: In a saucepan, combine the sugar, water, and Grand Marnier. Heat until the sugar dissolves. For a milder alcohol flavor, boil the mixture for a few minutes. Using a pastry brush, soak the sponge cake with the syrup. The cake should remain firm.
8

Make the Grand Marnier mousse: Soak the gelatin sheets in cold water. In a mixing bowl, beat the egg yolks and sugar. Pour this mixture into a saucepan. Add the milk, 100 grams (3/8 cup) heavy cream, and Grand Marnier. Heat gently, stirring, until the mixture thickens. Do not let it boil. Add the drained gelatin. Place the pan in a cold water bath to cool the mixture quickly.
9

Cut the candied orange peel into small cubes.
10

Whip the remaining 125 grams (1/2 cup) heavy cream to stiff peaks. Gently fold in the cooled cream mixture, then add the diced candied orange peel. Unmold the mandarin insert. Pour Grand Marnier mousse into the bûche mold halfway up. Place the insert on top, cover with more mousse, then top with the sponge cake. Freeze for at least 4-5 hours, or ideally overnight.
11

Unmold the bûche, then spray with velvet spray as desired. Decorate with sugar paste flowers and candied orange peel. Let thaw before serving.
12

Enjoy!