Popcorn buche

Soften the crisp to spread on a baking sheet, then chill in the Unipatis freezer.

Whip the Bavarian cream with the Unipatis dessert jelly.

Poach and coat the whipped cream in the drip tray.

Place a first strip of sponge cake in the log tray.

Cover with cream, making sure it lines the sides of the mould.

Poach two lines of caramel in the center and along the length of the mold with a large piping tip.

Cut out your crisp strips and arrange the popcorn crisp inserts, pressing them in slightly so that the cream rises up the sides of the drip tray.

Place a second strip of sponge cake, then add a final layer of cream, making sure to cover the sides of the gutter. Place the log in the freezer to set, then prepare the glaze.

Check that the log is perfectly set, then remove from the mould and place on a rack to remove the frost.

Ice the log and decorate.

Present the log.