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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 confit passion and spread with an angled spatula.
Carefully roll the cookie in the parchment paper and press it together with a wire rack or baking sheet.
Shrink-wrap the log and chill for at least 4 hours.
Frost the log with the Rocher-style milk chocolate glaze.
Finishes
Crunchy milk chocolate glaze
Ingredients
Recipe for 1 log 60 cm ≈ 20 parts or 4 logs 15 cm ≈ 20 parts
BISCUIT
Biscuit Génoise
SIROP IMBIBAGE
120 g water
65 g passion fruit juice
75 g sugar
2/4 vanilla pod (or a little vanilla extract)
INSERT 1- CARAMEL CRISPIE FILLING
1 (crispy caramel filling)
580 g caramel crispy filling
INSERT 2- PASSION JELLY
2 (passion fruit confit)
10 g NH pectin
250 g passion fruit purée
100 g sugar
Utensils
Angled spatula
Greaseproof paper
Grid
Brush
Douille Saint Honoré