Buche De Noel (Creative)

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PROCEDURE: Matcha Roll

Heat milk and glucose. Pour over the chocolate.
Mix gelatin, Titanium Dioxide and Miroir Neutre a blend until smooth.
Melt and divide the glaze into two. Color the half portion with purple colorant.
Let it set at room temperature for 24 hours.
Heat the glaze to 35C then pour onto the frozen mousse then dredge the bottom with desiccated coconut. Transfer on top of the tart.

Whip Festipak to soft peaks.
Make a pate a bomb with Egg Yolks and sugar, add and mix the Topfil Smooth Passion Fruit and melted Gelatin mass.
Fold the pate a bomb mixture with the cream.

Fill the log silicone mold 2/3 of the mousse then fill the matcha roll then press it down.
Fill the remaining mousse then seal with the Praline crunch.
Freeze the cake overnight.
Then pour the White chocolate Mirror glaze at 35C.
Garnish with whipped cream and chocolate decorations.