‘Saint Jean’ Log

Frangipane Sponge (for 2  layers)

Butter Bretagne 82% BEURALIA  150 g.

Frangipane Mix DAWN    500 g.

Eggs    125 g.

Water    130 g.

Prepare noisette butter and allow to cool.

Mix the Frangipane together with the eggs and the water and finally add the noisette butter.

Spread the mix on two baking sheets, 45*8 cm.

Bake at 170°C for 18 minutes.

Chocolate Sponge for Swiss Roll  (for 2 rolls)

Premium Baker’s Select Crème Cake Base Chocolate DAWN  500 g.

Water    100 g.

Oil           80 g.

Eggs       320 g.

Mix all the ingredients together in the mixer for 5 – 6 minutes at the 3rd speed.

Spread the mix on a baking sheet 45*8 cm., previously covered with a baking paper.

Bake at 190°C for 10 minutes.

Almond-flavoured Creme Patisserie

Almond milk  200 g.

Sugar    25 g.

Egg yolks    35 g.

Hot Cream KOMPLET    20 g.

Prepapre the basic creme patisserie.

Almond-flavoured Mousse

Almond-flavoured Creme Patisserie (prepared, as above-mentioned)  300 g.

Fond Royale BAKELS    36 g.

Whipping Cream Excellence 35,1% ELLE & VIRE  (whipped)    400 g.

Syrup 30°    100 g.

Warm the syrup to 35°C and mix with the Fond. Pour this mixture in the Creme Patisserie and stir. Finally, incorporate the whipped cream.

Chocolate Icing (200 g. for 1 log)

Delicream San Felipe DAWN  1.000 g.

Decorgel Neutral DAWN  1.000 g.

Warm separetly the Delicream and the Decorgel.

Then, mix the two ingredients.

Finishing

Spread 450 g.of Amarena FABBRI on each Chocolate Sponge Roll.

Divide in two pieces, cover with paper and put in the freezer.

In a rectangular log mould, spread one layer of Almond-flavoured Mousse.  Then, place in the middle the frozen piece of Chocolate Sponge Roll.

Finally, close with one layer of Frangipane Sponge.

Put the log in the freezer. After freezing, take the log out of the mould and cover with the chocolate icing.