Mix all the ingredients at medium speed with the use of the mixer’s flat beater for 4 minutes.

Spread the dough onto 4-5 mm silicone baking paper.

Bake at 170°C for 8-10 minutes.

Add the milk together with the Mousse Du Chef mix and beat with the use of the mixer’s wire whisk for 1 minute at low speed and then switch to high speed for 5-7 minutes.

Once the baked spread is ready, spread the cream equally on top and roll into a log shape. Optionally, you can add a second spread layer of Chocolatier Choco Bisc (crunchy dark biscuit in chocolate sauce).

Place the log into a refrigerator to allow it to set.