First, we place the biscuit, paper side down.
That way it’s also very practical to remove it afterwards.
The next step is the mousse.
We keep a small portion aside for the decoration.
We’ll add the rest afterwards.
This is the filling — gently mix it a little, it will be easier to work with.
We still have the crunchy layer left, then we close the biscuit and hop into the freezer.
But first, we’ll explain all the flavours that go into each bûche.
That way, it will be clearer for you.
The first bûche: Intense Raspberry.
We have the almond biscuit, our intense cheesecake mousse, the fruit filling with raspberry, lychee and redcurrants, as well as our pistachio crunch.
Pipe the intense cheesecake mousse, then smooth it with a spatula.
We pipe the red fruit filling into the centre of the bûche, on top of the mousse.
We add a second layer of intense cheesecake mousse.
We place the pistachio crunchy layer on top of the mousse to add crispiness.
We pipe mousse around the crunchy layer to hold it in place.
Fold the parchment paper and press to tighten the bûche firmly.
Remove it from the freezer once fully set, then unmould and remove the paper.
Finish with the red-fruit glaze.
Decorate as you wish — here with white chocolate, cream, and raspberry.