Log with PDO Isigny cream, caramel and peanuts - Isigny Sainte-Mère

Ingredients

• 100 g white chocolate 435 g PDO Isigny cream 1 vanilla pod 2 sheets gelatin
• 50 g Caramel d’Isigny coulis with salted butter 150 g PDO Isigny Cream 1 pinch of salt 2 egg yolks 1 sheet of gelatine
• 2 eggs 50 g brown sugar 35 g flour 15 g bitter cocoa powder 1 pinch salt
• 60 g peanuts 1 tbsp powdered sugar 1 tsp water (or more)