Autumn trunk

Step 1

Prepare the white chocolate ganache the day before; melt the chocolate in the microwave or in a double boiler. Boil the cream and slowly pour it over the melted chocolate. Stir quickly with the whisk to mix everything. Let the ganache rest in a plastic-coated bowl overnight in the refrigerator. Now move on to preparing the roll; whip the egg white with half the sugar and set aside. Whip the egg yolks with the rest of the sugar, gradually add the flour and the yeast and the lemon zest; gradually mix the whipped egg whites.

Step 2

Line the low pan Decora 30x40x2,5 h cm with the sheet of parchment paper and pour the mixture obtained by leveling the surface. Bake at 180 ° C for about 10 minutes.

Step 3

Remove from the oven, and when it is still hot, roll the cake with the help of parchment paper and let it cool.

Step 4

Once cooled, roll out the roll and wet it with the creamy caramel bath.

Step 5

Once rested, mount the ganache with the planetary mixer. Mix the almond spread with a third part of the ganache and fill the roll.

Step 6

Roll up the roll again, gradually removing the parchment paper.

Step 7

Use the rest of the ganache to coat and decorare the sweet. You can use the pastry bag with the star croissant n ° 22 to create a wood effect.

Step 8

Decora using chocolate chips and some themed biscuits.