Recipe: Buche glacée évasion

Shortbread dough :
Butter at room temperature 200g (7 oz)
caster sugar 100g (3.5 oz)
vanilla sugar 1 packet
T45 flour 300g (10.5 oz)

1 Work the butter at room temperature with the caster sugar and vanilla sugar,
add the T45 flour, mix well then set aside in plastic wrap for 2 hours in the cold.

2 Take 1/3 of the dough then spread it to a thickness of 1/2 cm in a rectangle the size of the mold, then with the rest of this dough using a cookie cutter prepare mini shortbreads of the shape you wish, brush them with beaten egg then bake for a few minutes on a baking sheet in an oven preheated to 180°(th6).
Let cool (possibility to make them the day before and keep in an airtight box)

3 Chocolate sauce :
whipped cream 150g (5.25 oz)
pastry chocolate + 55% 100g (3.5 oz)
butter 20g (0.7 oz)

4 Chop the chocolate and place in a bowl, then heat the whipped cream and pour it over the chocolate mix with a whisk, add the butter and set aside.

5 Assembly :

6 Dampen the inside of the mold, then stick the film on the bottom and around, head to the freezer for one hour.

7 Line the mold with coconut ice cream 1cm on the bottom and on the sides,

8 Add rum raisin ice cream in the center and return to the freezer, (possibility to do it the day before, the ice cream will be firmer for unmolding)

9 Place your rectangular shortbread on a platter, unmold the ice cream by heating the bottom of the mold with your hands, remove the film,

10 With a small ladle, pour your chocolate sauce on top, then arrange your little shortbreads harmoniously.
You also have the possibility to add to your taste edible flowers, chocolate subjects or almond paste, small