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 Rectangular log combining the sweetness of vanilla with the crunch of pecans.This log is composed of a pecan crunch, a light chocolate cream, an almond-pecan Joconde cookie, a light vanilla ganache montée and a milky chocolate rocher glaze.A refined, gourmet dessert from Unipatis, perfect for festive occasions or pastry showcases. ASSEMBLY … 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
THE PRODUCTS WE USE ASSEMBLY AND FINISHING 1. Gently remove the silicone baking mat, taking care not to break the corners of the cookie. 2. Soak the uncrusted side of the cookie in syrup. 3. Microwave the crispie for a few seconds to make it spreadable. 4. Spread the crispie over the cookie, then chill … Read more
THE PRODUCTS WE USE ASSEMBLY AND FINISHING 1. Place a sheet of Rhodoïd in the log mould and place 1/3 of the vanilla mousse at the bottom. 2. Place 1/3 of the mousse in the mold and push up on the edges to eliminate air bubbles. 3. Remove the strawberry compote insert from the mould. … Read more
