Ingredients
Instructions
- Start by making the madeleine sponge combine eggs sugar and vanilla beat until light and fluffy
- Fold in flour gently then add melted butter Spread on two lined baking sheets and bake at 180C for 10 minutes
- For the praline crunch layer mix praline paste with crushed feuilletine spread between cake layers
- Make berry insert by cooking berries with sugar until soft add soaked gelatin let cool completely
- Whip heavy cream with vanilla bean seeds and powdered sugar until firm peaks form
- Assembly layer madeleine sponge praline crunch second sponge berry insert and cover entirely with vanilla cream
- Create spiral pattern on outside with a spatula
- Decorate with fresh raspberries and blueberries
- Refrigerate for at least 4 hours before serving
Source : https://empreintesucree.fr/buche-roulee-a-la-vanille/
Author : bourbu3077
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