catégorie de recette: Yule Logs

THE PRODUCTS WE USE Bûche roulée Passion & Caramel in 60 cm format (≈20 portions) or 4 mini-bûches of 15 cm (≈20 portions). A soft sponge cake soaked in a passion and vanilla-scented syrup, topped with a crisp caramel filling and tangy passion confit, all sublimated by a crunchy milk chocolate glaze. An explosion of … Read more

THE PRODUCTS WE USE Bûche Forêt Noire (Black Forest log), a rectangular dessert that revisits a great classic. Its cocoa spoon cookie is accompanied by a dark crunchy bean slice, an intense cherry confit, a creamy chocolate mousse and a light chantilly. The whole is enhanced by a Rocher-style dark chocolate glaze and a vanilla-chocolate … Read more

THE PRODUCTS WE USE Chocolate and puffed rice log, available in 60 cm format (≈20 portions) or in 4 mini logs of 15 cm (≈20 portions). A soft sponge cake soaked in vanilla syrup, topped with a crisp white chocolate crispie and an unctuous chocolate ganache, all sublimated by a Rocher-style glaze, orange zest and … Read more

THE PRODUCTS WE USE A rectangular, frame-like log that combines the sweetness of vanilla with the exoticism of passion fruit and mango.Its structure combines a sponge cake soaked in passion syrup, a tangy mango-passion confit, a ready-to-use crunchy passion filling, a creamy vanilla bavaroise, and a light vanilla ganache montée, all sublimated by a white … Read more

THE PRODUCTS WE USE ASSEMBLY AND FINISHING 1. Place a sheet of Rhodoïd in the bottom of the mold to facilitate demolding. 2. Place 1/3 of the mousse in the mold and push up on the edges to eliminate air bubbles. 3. Unmould the passion fruit compote insert. 4. Place the insert in the center. … Read more