Povitica Buche de Noel

Povitica Buche de Noel
Sarah Sutherland's 'Povitica Buche de Noel'


Sarah Sutherland, Executive Pastry Chef at Alison Eighteen in NY, NY brings us her signature recipe.

Yield: 12 servings

Chestnut Povitica Bread Filling:

15 oz/425 g whole milk
14 oz/400 g granulated sugar
14 oz/400 g honey
0.17 oz/5 g cinnamon
0.7 oz/20 g cocoa powder
2 large eggs
15.8 oz/450 g roasted chestnuts, finely ground

Bring milk, sugar and honey to a simmer. Combine cinnamon, cocoa and eggs. Temper egg mix into warm milk and continue cooking until thick. Add ground chestnuts and chill until use.

Povitica Bread Dough:

0.35 oz/10 g dry yeast
0.7 oz/20 g lukewarm water
7.35 oz/210 g granulated sugar, divided
4 oz/115 g unsalted butter
0.35 oz/10 g salt
7 oz/200 g water
2 eggs
21.86 oz/620 g all-purpose flour

1. Combine yeast, lukewarm water and 0.35 oz/10 g of the sugar until bubbly.
2. Meanwhile, bring butter, remaining 7 oz/200 g sugar, salt and water to a boil or until sugar is dissolved and butter is melted. Allow to cool to room temperature.
3. Combine mixtures together and stir in eggs and flour. Knead for 10 minutes. Allow dough to rise for 1 hour.
4. Roll dough as thinly as possible, keeping a rectangular form. Spread chestnut filling on top and roll, forming a roulade. Shape dough into an S shape and allow to rise for 90 minutes.
5. Bake at 325°F until done throughout, about 35 minutes.

Sarah Sutherland
Sarah Sutherland, Executive Pastry Chef.

Chocolate Fudge:

33.5 oz/950 g heavy cream
15.8 oz/450 g granulated sugar
17.6 oz/500 g glucose
12 oz/340 g black cocoa
2 vanilla beans, scraped
0.35 oz/10 g salt
36 oz/1020 g dark chocolate
7 oz/200 g unsalted butter, room temperature

Heat first six ingredients until sugar is dissolved. Pour over chocolate. Stir and add butter. Pass through a fine-mesh sieve and chill.

Pain d’Epices:

6.5 oz/185 g all-purpose flour
0.17 oz/5 g baking powder
0.17 oz/5 g ginger
0.1 oz/3 g white pepper
0.17 oz/5 g ground cinnamon
0.17 oz/5 g ground cloves
0.17 oz/5 g ground nutmeg
0.1 oz/3 g ground cardamom
0.17 oz/5 g salt
4.5 oz/130 g stout beer
7 oz/200 g molasses
0.12 oz/3.5 g baking soda
2 eggs
5.3 oz/150 g granulated sugar
4.6 oz/130 g brown sugar
3.5 oz/100 g grape seed oil

1. Preheat oven to 325°F.
2. Combine flour, baking powder, spices and salt. Meanwhile, bring beer and molasses to a boil. Remove from heat and stir in baking soda. Place eggs and sugars in the bowl of an electric mixer fitted with paddle attachment and mix on medium speed to ribbon stage. Slowly add grape seed oil. Alternately add flour mixture and beer liquid until blended.
3. Generously spray a parchment lined quarter sheet tray with nonstick spray. Bake until done throughout, about 20 minutes.
4. Once cooled, pull apart into one-bite chunks and dehydrate.

Chocolate Glaze:

27.8 oz/790 g granulated sugar
27.8 oz/790 g water
3.5 oz/100 g black cocoa
0.84 oz/24 g gelatin sheets, bloomed
3.5 oz/100 g heavy cream

Combine sugar and water and heat to 84°C. Add black cocoa and continue cooking for 5 minutes over medium heat. Remove and add bloomed gelatin and cream. Pass and chill. Whip and pass before use.

Cranberry Confit:

27.8 oz/790 g granulated sugar
27.8 oz/790 g water
1 lb/454 g fresh cranberries

1. Combine sugar and water in saucepan and bring to a boil.
2. Meanwhile, prick each cranberry 12 times with a small needle or kitchen tweezers. Place in syrup and simmer 20 minutes. Store cranberries with just enough liquid to cover. Reserve remaining syrup.

Cranberry Fluid Gel:

Cranberry Syrup (from above)
1 star anise
2 cinnamon sticks
2% agar agar

Combine remaining Cranberry Syrup with spices in a saucepot and sheer in agar. Bring to a boil. Remove spices and allow to set. Blend until glossy and pass.

Assembly:

1. Spread Chocolate Glaze atop the Povitica Bread and chill.
2. Once set, slice into desired shape.
3. Place Cranberry Gel into a squeeze bottle and drain excess liquid off Cranberry Confit.
Swipe fudge across plate. Set Povitica slices where desired. Pipe Cranberry Gel around bread and set confit atop. Place Pain d’Epices pieces around. Garnish with shaved roasted chestnuts and edible flowers such as borage, marigolds, and nasturtium