Recipe: Buche fagot

VANILLA SUPREME:
1/ Heat the 24 oz (680 g) of milk.
2/ Add the 5.75 oz (160 g) of sugar to the milk. Cut the vanilla pods in half to infuse them in the milk.
2/ Put the 18 egg yolks in a bowl with the 1.9 oz (53 g) of cream powder. Set aside the egg whites. Mix the yolks with the cream powder and add a little lukewarm milk from the pan to the mixture.
3/ Once the milk boils, incorporate everything into the mixture and thicken over low heat. Add the gelatin and let cool.
How to make the meringue?
Take the egg whites set aside earlier and beat them into Italian meringue with a mixer.
Mix the meringue mixture with the vanilla supreme and add the whipped cream. Mix everything gently.
How to make whipped cream?
Take 1.1 qt (1 liter) of liquid cream. Beat it with a mixer. Easy, right?
CHOCOLATE SUPREME:
Beat the 6 egg yolks with 2 whole eggs. Heat the 5 oz (140 g) of sugar with a little water and cook to 121 degrees on the stove. Once the sugar is cooked to the right temperature, incorporate it into the beaten eggs. This is called a BOMB MIXTURE. Mix it with the melted chocolate and add the whipped cream.
Make a raspberry coulis and let it cool
How to assemble the log???
Take a log mold, and at the bottom put the vanilla supreme. Using a piping bag, make the outline of the log with the vanilla supreme. Add the raspberry coulis and cover with chocolate mousse.
Add a layer of sponge cake at the bottom.
Put in the freezer for 4 good hours.
Unmold the log.
Cover with dark chocolate.
Decorate
All that's left is to enjoy