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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.
Put the crispie in the microwave for a few seconds to make it spreadable.
Spread the crispie over the cookie, then chill for 5 minutes.
Next, poach 3/4 of the raspberry seed filling 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 dark chocolate glaze.
Finishes
Dark chocolate crunchy glaze (A)
Ingredients
1 log 60 cm = 20 parts
or 4 logs 15 cm = 20 parts
BISCUIT
Cookie Génoise
SIROP IMBIBAGE
-
120 g water
-
150 g raspberry juice
-
75 g sugar
-
2/4 vanilla pod (or a little extract)
INSERT 1 (raspberry seed filling)
580 g raspberry seed filling (B)
INSERT 2 (crispy praline)
580 g crispy praline filling (C)
Utensils
Cast baking sheet
Parchment paper
Spatula
Knife
Saint Honoré socket