Bûche de Noel Citron Meringuée Noisette

Serves 1
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Directions

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