A light and tangy Yule log, like a lemon pie, with a crunchy white chocolate and a Joconde cookie. A toasted Italian meringue on top gives it a touch of sweetness ...
100gsqueezed yellow lemon juiceabout 3 lemons depending on their size
3medium eggs
70glight brown sugar
35gunsalted butter
15gcornstarch
2gelatin sheets(Vahine)
Crispy white chocolate
90gwhite chocolate pastry
9gneutral oilsunflower, grapeseed...
50glace pancakes
Joconde biscuit
2medium eggs
1egg yolk separated
1egg white separated
75galmond meal
70gicing sugar
30gall-purpose flour
0,5ccvanilla extract
Lemon mousse
100gsqueezed yellow lemon juiceabout 3 lemons depending on their size
2medium eggs
90ggranulated sugar
3gelatin sheets(Vahine)
260mlheavy whipping cream 30%
Italian meringue
80gegg whites
150ggranulated sugar
60gwater
Instructions:
Creamy lemon insert
Soften the gelatin in cold water. In a saucepan, bring the lemon juice to a boil.
Separately, whisk the eggs and sugar until the mixture clears, then add the cornstarch. Then pour the hot lemon juice over the mixture, stir and then return everything to the saucepan. Heat, stirring, until the mixture thickens.
Off the heat, add the butter in pieces and the softened and drained gelatin. Then pour into the insert mold. Place in the freezer for at least 4 hours.
Crispy white chocolate
Melt the white chocolate in the microwave or bain-marie. Then add the oil and mix. Crumble the lace crepes then add the melted chocolate.
Pack this mixture on a baking sheet or baking sheet with parchment paper making a wide strip. Refrigerate before cutting to the size of the log mold.
Joconde biscuit
Preheat the oven to 200 ° traditional heat. In a bowl, whisk the eggs, egg yolk, ground almonds, 50g icing sugar and vanilla extract.
Whip the white into soft snow with the remaining icing sugar. Gently fold the egg whites into the previous mixture using a spatula. Finish with the flour in rain.
Pour onto a baking sheet or baking sheet with rims fitted with parchment paper. Cook for about 12 minutes. Cool before cutting to the size of the log mold.
Lemon mousse
Soften the gelatin in cold water. In a saucepan, heat the lemon juice, powdered sugar, previously beaten eggs. Whisk constantly until the mixture thickens. Off the heat, add the softened and drained gelatin.
Whip the cream into a firm whipped cream. Once the lemon cream has warmed to 35 °, gradually incorporate the whipped cream with a spatula: the mixture should remain foamy.
Installation
Pour the lemon mousse up to half of the log mold. Add the creamy lemon insert while still frozen, pressing lightly to press it into the mousse (not all the way to the bottom). Cover with lemon mousse again.
Apply the strip of crisp white chocolate, pressing lightly. Then place the Joconde cookie on top, also pressing it down. Fill the sides with lemon mousse if necessary. Place in the freezer for at least 6 hours, overnight is better.
Italian meringue
Unmold and place the log in the refrigerator for 1 hour before garnishing it with meringue.
In a saucepan, heat the powdered sugar and the water until this syrup reaches 118 ° (take a kitchen thermometer).
When it reaches 112 °, start beating the egg whites until stiff. Once the syrup is at 118 °, pour the syrup in a stream over the whites while continuing to beat. Then whisk until the bowl cools and the meringue is dense and shiny.
Fill a pastry bag (with fluted tip) with meringue. Arrange small domes of meringue over the entire surface of the log. Using a kitchen torch, toast the meringue in places. Then place about 3-4 hours in the refrigerator before tasting.
Notes:
Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the Italian meringue decoration, then you let it thaw gently in the refrigerator until tasting (for 3-4 hours).How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
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