Bûche de Noël | Party Kitchen

Chop the chocolate, put it in a bowl, and apply a hot water bath to melt it.

Add milk heated to 90 ° C little by little to 1 and mix gently without air.

Add the loosened egg yolk to 2 and mix gently.

Whisk egg whites with a hand mixer. On the way, add granulated sugar and whisk until the horns stand.

Add the meringue scoop to 3 and mix with a whipper to blend, then add the remaining meringue and mix gently with a spatula.

Set the sheet in a mold so that the mousse can be easily removed, pour the mousse into it, and cool it in the freezer to harden it.

Put starch syrup and fresh cream in a separate bowl and heat in a water bath.
Add to the melted chocolate and mix.

Sprinkle the hardened chocolate mousse with glasage chocolate that has been cooled to the extent of human skin and harden it in the refrigerator.
Make a wood grain pattern on the side of the chocolate mousse with a fork.
Decorate with powdered sugar or strawberries as you like.