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Assembly
Gently remove the silicone baking mat, taking care not to break the corners of the cookie.
Soak the uncrusted side of the cookie in syrup.
Zest the oranges over the crispie and mix, then microwave for a few seconds to make it spreadable.
Spread the crispie over the cookie, then chill for 5 minutes.
Poach 3/4 of the chocolate ganache and spread with an angled spatula.
Gently roll the cookie in the parchment paper and clamp it with a wire rack or baking sheet.
Cover the log with the remaining ganache.
Decorate with orange shavings and zest or Rocher glaze.
Finishes
Chocolate chips
orange peel
Ingredients
Recipe for 1 log 60 cm ≈ 20 parts or 4 logs 15 cm ≈ 20 parts
BISCUIT
Biscuit Génoise
INSERT 1 (soaking syrup)
75 g water
75 g caster sugar
2.5 teaspoons vanilla
INSERT 2 (white chocolate crispie)
580 g White chocolate crispie
INSERT 3 (chocolate ganache)
800 g pastry ganache
Utensils
Angled spatula
Greaseproof paper
Grid
Brush