1. Preheat the oven to 200°C.
2. In a bowl mix the Sponge Cake, eggs and water, until you obtain a whitish paste.
3. Place the dough on a baking tray lined with baking paper and greased with Release Spray and bake in the oven for 8 minutes.
4. Unmould onto baking paper and set aside.
5. Repeat the process for the Chocolate Sponge Cake.
6. Place a thin layer of GellPirat on the already baked sponge cake. Overlay the chocolate sponge cake batter chocolate and spread with GellPirat. Roll up tightly with the help of the baking paper. Leave to cool.
7. Melt the Milk Solid Ganache and mix in the Crunchy Peanut.
8. Place the pie on a rack and pour this mixture over it.
9. Let it solidify at room temperature.

Note: A 22 x 35 cm tray was used.

Tip: For the coloured profiteroles see recipe Cappuccino Profiteroles and Colours Gel Red and Colours Gel Green to the cracker.