Serves 1
Directions
- 1Add eggs, sugar, and lemon juice to a saucepan and heat while stirring until it reaches 63 degrees Celsius.
- 2Remove from heat, add butter and blend until smooth.
- 3Pipe the lemon cream into a silicone mold.
- 4Spread hazelnuts on a baking tray.
- 5Add the caramel to the food processor.
- 6Add hazelnuts to the food processor and process until it turns into a paste.
- 7Pipe the hazelnut praline over the lemon cream.
- 8Whisk egg yolks, sugar, milk and hazelnut praline in a bowl.
- 9Pour cream into a separate bowl.
- 10Whip the cream until it forms stiff peaks.
- 11Fold the whipped cream into the hazelnut mixture.
- 12Pipe the hazelnut mousse into the silicone mold.
- 13Place the frozen lemon and hazelnut layers into the main log mold.
- 14Pipe the meringue onto a baking sheet.
- 15Place the hardened meringue layer over the hazelnut mousse.
- 16Pipe the hazelnut biscuit mixture onto a baking sheet.
- 17Sprinkle chopped hazelnuts over the biscuit mixture.
- 18Place the baked hazelnut biscuit layer on top.
- 19Unmold the log.
- 20Cover the log with Italian meringue.
- 21Torch the meringue until golden brown.
- 22Decorate with chocolate trees and lemon confit.
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup lemon juice
- 1 stick butter
- 1 cup hazelnuts
- 1 spoon hazelnut praline
- 1 cup milk
- 1 cup cream
- 1 portion meringue
Equipment
saucepanthermometerhand mixerpiping bagbaking trayfood processorwhiskbowlsilicone moldblow torchspatula
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