BÛCHE D'AUTUMN

Mix all ingredients in a stand mixer fitted with paddle attachment.

Stand the mixture between 2 sheets of baking paper, roll it reaching a thickness of 3 mm and place in the refrigerator. 

Once the dough has cooled down, print rectangles of the same size as the cake and bake in the oven at 180 ° C on micro-perforated mats.
Once cooked and cooled, sprinkle with a light layer of slightly heated PRALIN DELICRISP CARAMEL FLEUR DE SEL.

Beat butter with icing sugar and almond flour. 

Combine eggs one at a time.
Add chestnut flour mixing on low speed.
Gently combine marron glacé.
Spread into an 8mm thick mold or pan and bake at 170 ° C for about 15-20 min.
Once cooled down, cut into rectangles of the same size of the insert mold.

Mix egg yolk with sugar and, separately, bring the liquids to a boil.
Pour the liquids over the yolk and cook until the final temperature of 82 ° C.
Dissolve LILLY NEUTRO in the still hot custard and emulsify with an immersion mixer.
Add the chestnut puree and finally the RENO CONCERTO BIANCO 25.50%, always continuing to emulsify.

Mix hot water with LILLY NEUTRO, add spices, FRUTTIDOR and pear pulp.
Pour the mixture into 2cm diameter cylinder insert molds.
Place in the blast chiller.

Combine water and MIRROR and bring to a slight boil. Add chocolate and mix with an immersion blender. Leave to crystallize in the refrigerator for at least 4 hours. Heat the mixture to 35-40 ° C and glaze the buche, which must be at a temperature of -18 / -20 ° C.