Our products
Assembly
Place a sheet of Rhodoïd in the log mould and place 1/3 of the vanilla mousse at the bottom.
Place 1/3 of the mousse in the mould and push it up the sides to eliminate any air bubbles.
Unmould the orange compote insert
Place the compound insert in the center.
Finish with the mousse.
Cut the cookie sheet into rectangles. Spread the crunchy filling over the cookie rectangle.
Turn the cookie over and place on the log, wrap and chill.
Unmould, remove the Rhodoid sheet and glaze.
Finishes
Christmas topics
Mounted ganache
Candied orange slices
Ingredients
1 log 60 cm = 20 parts
or 4 logs 15 cm = 20 parts
BISCUIT
Your choice of: joconde, sponge cake, shortbread, financier or brownie
1 60×40 baking sheet for 4 logs
MILK CHOCOLATE BAVAROISE
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90 g Dessert Gel (E)
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500 g custard
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150 g milk chocolate
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500 g whipping cream
INSERT 1 (orange compote)
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10 g Pectin (K)
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600 g Orange purée
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75 g sugar
INSERT 2 (black orange crisp)
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250 g crispy filling (A)
Utensils
Rhodoid sheet
Pastry bag
Log mould
Insert mold
Saint Honoré socket