Strawberry vanilla dessert buche
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.
4. Place the strawberry compound insert in the center.
5. Finish with the mousse.
6. Cut the baking sheet into a rectangle. Spread the crunchy filling over the cookie rectangle.
7. Turn the cookie over and place on the buche, wrap and chill.
8. Unmould, remove Rhodoid sheet and glaze.
INGREDIENTS
60 cm log = 20 parts
or 4 15 cm logs = 20 parts
VANILLA BAVAROISE
90 g Dessert Gel (E)
500 g custard
500 g whipping cream
INSERT 1 (strawberry compote)
10 g Pectin (K)
600 g Fruit puree
75 g sugar
INSERT 2 (strawberry crisp)
250 g crispy filling (A)
BISCUIT
Choice of: joconde, génoise, sablé, financier
1 60×40 baking sheet for 4 logs
DECORS
800 g strawberry rocher glaze (C)
Log ends
Subject Christmas
Mounted ganache
USTENSILS
Rhodoid sheet
Log insert mould
Log mould
Saint Honoré socket