Old French Buche • BanoPuratos

Old French Buche

Ingredients

Method

Tegral Sponge

1kg Tegral Sponge Puratos
10g Arome Vanille PatisFrance
750g Eggs
200g Water

Decovite Cream

1kg Decovite Puratos
20g Trablit PatisFrance
250g Praline 50% PatisFrance

Tegral Sponge

Mix all ingredients together 1 minute on low speed and 6 minutes on high speed. Put 750g in a 40*60cm tray and bake at 220°C for 6 minutes.

Cream Decovit

Mix all ingredients together in the machine with a whisk for 4 minutes on high speed.

Montage

Place the sponge on a 40*60cm tray. Add the Decovit cream and roll. Freeze for 2 hours minimum, and decorate with cream.

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