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Bûche B (o) uche, the trickster Christmas bûche by Francisco Migoya

November 22, 2019
Bûche B (o) uche, the trickster Christmas bûche by Francisco Migoya
Francisco Migoya
Vanilla streusel crunch, chestnut financier, milk chocolate shell, maple and vanilla chantilly , white glaze.


White and with winter details, this Christmas bûche by Francisco Migoya seems to be shouting “kiss me” from the rooftops. The renowned pastry chef has named it B (o) uche, a name that contains a pun between bouche (mouth in French) and bûche (log), and in which he has used a silicone mold in the form of lips, based on a clay sculpture. At the level of flavor, the pastry chef at Modernist Cuisine has once again succeeded in combining sweet chestnut paste, vanilla streusel crunch, marron glace financier, milk chocolate shell, vanilla Chantilly, and white glaze.

Migoya, co-author of Modernist Bread, has been setting trends for years. His first vocation was art, something that can be seen in all his creations, whether in 3D recreating the Palace of Versailles or making Antoni Gaud’s masterpiece Casa Batlló in gingerbread. His artistic sensibility is also evident in this bûche, of which we share the recipe below.

Vanilla Streusel Crunch

  • 70 g all-purpose flour
  • 45 g butter, room temperature (soft)
  • 35 g brown sugar
  • 1 g vanilla powder
  • 0,2 g salt

To coat the streusel

  • 30 g white chocolate, melted
  • 5 g vegetable oil

Place all the ingredients in a mixer with a paddle attachment. Mix until it is all evenly combined and it looks like small pebbles. Bake in a 350ºF/175ºC oven until golden brown, about 15-18 minutes. If the pieces have baked into each other, wait for them to cool down and break them into small pieces. Reserve at room temperature. Combine the melted white chocolate and the oil, stir well. Mix with the streusel. Divide into two equal parts. Spoon onto the sweet chestnut puree in the square silicone molds in an even, single layer. Press down gently so they submerge slightly into the puree

Chestnut financierFull detail of bouche by Francisco Migoya

  • 110 g chestnut flour
  • 165 g powdered sugar
  • 55 g all-purpose flour
  • 5 g vanilla powder
  • 60 g fat free milk powder
  • 140 g egg whites
  • 140 g butter, melted but cool

Place two 13.5 x 13.5 cm / 5.25 x 5.25-inch silicone square molds on a half sheet pan; spray with a light coat of oil. Preheat oven to 175°C/350°F. Sift the first five ingredients together into a bowl. Stir in the egg whites and melted butter using a whisk; mix until homogenous. Pour into the square molds (1/2 into each one, about 325 g each). Bake for 30-35 minutes or until fully baked. Allow to cool for 30-40 minutes in the mold and then remove from the mold. Reserve in refrigeration

Milk chocolate shell

  • 1500 g milk chocolate
  • 150 g canola oil

Combine both ingredients and melt. Reserve warm until needed.

Maple and vanilla chantilly

  • 13 g gelatin sheets
  • 65 g water
  • 335 g white chocolate
  • 2 e. a. vanilla pod, split in half, seeds scraped
  • 1240 g heavy cream
  • 100 g maple sugar

Combine the gelatin and water. Bloom completely to soften gelatin. Once bloomed place with the chocolate in a bowl; bowl should be large enough to hold the cream eventually as well. Combine the vanilla beans, heavy cream and sugar in a sauce pot. Bring to a boil, turn heat off and let steep 15 minutes. Strain over the chocolate and bloomed gelatin. Stir to melt the chocolate and the gelatin completely. Cool down over an ice bath. Chill completely in refrigeration for a few hours before whipping.

White glazeBouche by Francisco Migoya cut

  • 750 ml milk
  • 240 ml glucose
  • 37,50 ml gelatin sheets, silver, bloomed in cold water
  • 750 ml neutral mirror glaze or clear glaze
  • 1800 ml white chocolate
  • 40 ml titanium dioxide, white food coloring

Bring the milk and glucose up to a boil. Pour over the remaining ingredients and blend with a hand-held blender (keep the blade inside the glaze to prevent bubbles form forming. Pass the glaze through a fine mesh sieve and allow to cool down to 40-43ºC/104-109ºF (I like to set a sous vide bath to 43C/109F and just keep the glaze in there until I need it)


Spread 250 g of sweetened chestnut puree evenly in a 12 cm x 12 cm / 4.75 inch x 4.75 inch square mold. Top with the vanilla streusel crunch in a single layer, pushing it gently into the paste; repeat with one more square mold. Blast freeze and then unmold. Reserve frozen. Trim the crown of the chestnut financiers with a serrated knife to make it an even flat square, about 1 inch / 2.5 cm high. Freeze. Dip each financier in the melted milk chocolate shell. Reserve frozen. Whip the maple and vanilla Chantilly to medium stiff and fill the mold 1/3 of the way; dice two marrons glaces and insert into the cream. Fill the mold 1/3 of the way further. Insert the frozen chestnut paste and vanilla streusel crunch inclusion. Insert the financier base. Even out the top and freeze the entremet. Once completely frozen, unmold onto a sheet pan lied with plastic wrap and a wire rack. Warm the white glaze to 40-43ºC/104-109ºF. Coat in the white glaze. Garnish as needed; I used laser-cut rice paper snowflakes that I coated in gold cocoa butter

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