Orange Biscuit :
1 Zest two oranges.
2 Whisk egg yolks with granulated sugar (3.5 oz (100g)) until pale.
3 Add the zest, sifted flour, and cornstarch.
4 Gently fold in stiffly beaten egg whites with remaining sugar (0.9 oz (25g)). Mix delicately.
5 Pour onto a lightly buttered and floured parchment paper.
6 Smooth and bake at 355°F (180°C) (th6) for 8 to 10 minutes.
Buttercream :
7 Bring the milk to a boil.
8 Whisk egg yolks with granulated sugar, then make a custard with a nappe consistency (draw a line on your spatula; it should stay fixed).
9 Strain and let it cool (28 to 85°F (30°C)).
10 Melt chocolate in a double boiler without adding water.
11 In the cold custard, incorporate softened butter, whip gently, then add praline and melted chocolate.
12 Mix well; the cream should be smooth.
Orange Syrup:
13 Take about 2.8 oz (80g) (0.3 cup (8 cl)) of orange juice, add 1.4 oz (40g) of sugar, and bring to a boil. Let it cool.
Assembly:
On a table, flip the biscuit, delicately peel off the parchment paper, place it back on the biscuit, and flip the entire thing.
Soak the biscuit with the orange syrup without making it too wet.
Then spread a thin layer of chocolate praline cream on the biscuit.
Roll the biscuit tightly with the cream, seal the ends with a bit of cream, wrap it in parchment paper, and refrigerate for approximately two hours.
When the biscuit is thoroughly chilled, unroll it, cut the ends diagonally, and attach them to the top of the log. Place it on a plate or a cardboard base, cover it with the remaining cream, score it with a fork, and decorate according to your imagination; toasted almonds, chocolate shavings, holly leaves, cocoa powder, powdered sugar, etc.
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