Heat in the microwave to 37°C and whip up.

Mix with the egg yolks.

Whip up the egg white and add the sugar. Whip further until stiff. Mix in.

Spread out on a baking tray and bake in a fan oven at 200°C.

Warm up slightly.

Melt. Mix with one quarter of the crème pâtissière. Warm up slightly once more. Mix with the rest of the crème pâtissière.

Whip and mix in bit by bit.

Pour into baking trays (2 cm high) and freeze.

Boil.

Whip up lightly and mix with the syrup. Whip into a mixture that can be piped.

Melt and mix in.

Whip and mix in bit by bit.

Melt.

Mix with the cocoa butter.

Melt and mix in.

Add and mix well.

1: Prepare the vanilla cream beforehand and put in the freezer. 

2: Apply the croquant to the bûche once the latter has been frozen. 

3: Decorate with dark and white icing, which may if desired be mixed with Callebaut Brésilienne.