GENOISE
Mix the eggs with the sugar and the vanilla in a warm water bath. Wait it cool down. Add the melted butter. Spread it on a sheet of buttered paper. Bake on a hot oven (180 to 200 degrees) for 10 to 15 minutes.

BUTTER CREAM
Put the sugar (160g) with the water to boil. Mix the egg whites with the sugar (20g). When the sugar syrup is at the soft point (120 degrees), pour over the egg whites. Wait until it cools down. Add the vanilla and the smoothed butter. Finally add the melted chocolate and the cocoa powder.

CARAMEL AND CHOCOLATE GANACHE
Make a toffee with the sugar. Add the glucose and the cream. Let boil for 2min. Add the chocolate, butter, salt flower and the Cointreau. Mix.

SUGAR SYRUP
Mix the sugar and water. Let it  boil. Allow it to cool and add the Cointreau.

MOUNTING / FINISHING
Remove the paper from the genoise. Wet with pastry with the syrup and spread 2/3 of the cream. Put the milk chocolate ganache on the edge. Roll the bûche using the paper and let it cool . Spread a thin layer of cream and garnish to taste.

DECORATION MUSHROOMS
GLACÊ ROYAL
Mix until they become firm. Make the trunk and heads of the mushrooms. Let it dry. Then paste using a little icing.

PASTILLAGE
Melt the gelatin in the water. Add the icing sugar.