| Using a tranche board as a cutting guide, prepare
the slice of cake. |
| Using a pastry brush apply the rhum syrup evenly
soaking the strip of cake |
| Use a spatula to apply a thin coating of fabrication
ganache to the cake. Top and sides should be covered. Chill. |
| After chilling transfer cake to a glazing screen,
or wire rack. |
| With a large plain round tip in
a pastry bag apply two even lines of praline buttercream on top of
the cake strip. Chill if needed before adding a third line centered
on top of the first two lines. Chill |
| Using a Bain Marie warm the ganache until very thin.
Warm 2 to 3 times the amount needed by recipe. Pour liquid ganache
over chilled pastry to enrobed the entire unit. Recover excess ganache
from below the glazing screen. Chill pastry on screen. |
| Using a hot dried knife cut at 30°. Discard ends,
and cut log into 6 even pieces. |
| Garnish with a small rosette of praline buttercream. |
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