For the insert: pipe first 700 g of the chocolate and chestnut Chantilly, then 200 g of the creamy chestnut and top it off with a raspberry Castella cake. Cut at 49,5x5 cm and freeze.
For the buche: pipe 600 g of raspberry mousse, press the insert and top off with raspberry castella cake. Cut at 50x7,5 cm and freeze.
Glaze the buche with Miroir Glassage Fruit Rouges.
Cut and place on the short crust.