Log rolled with lemon and praline, after Cyril Lignac

Log rolled with lemon and praline, after Cyril Lignac

I absolutely wanted to share with you one last yule log recipe. I fell in love with the lemon and praline flavors offered by Cyril Lignac.

After the chocolate rolled log, I make another log with a Japanese biscuit. It’s the very light biscuit, which reconciles us with the rolled log. With a lemon whipped ganache, the result is very pleasant at the end of the meal. The combination of lemon and praline is always a delight.

This log is very easy to make. The homemade praline can be prepared in advance. The ganache is made the day before, so that it is very cold and rises perfectly.

The same day, all you have to do is prepare the biscuit, let it cool and proceed with the assembly.

Contrary to what I did, it will be necessary to decorate the caramelized hazelnuts at the very last moment. Indeed, caramel does not like to wait too much in the fridge. In the evening, it had unfortunately sunk. It was still very good, but the presentation was no longer so beautiful.

In terms of taste, the praline, even spread very thinly, is very present. Personally, I found that the lemon went into the background. But everyone around me seemed to find it just fine that way. Well, then I admit that I wanted to use Meyer lemons, and these are still sweeter than the classics. I think that with these, the lemon would be much more present. I also chose to make a very thin cookie. So, as there are more rounds, there is also more praline. By making a cookie a little thicker, it will also be easier to roll, because the thinner the cookie, the more fragile it is.
But, all this is a bit of nitpicking on my part, because this yule log is delicious, in addition to being original and very pretty.

Log rolled with lemon and praline:

Hazelnut praline:


200g hazelnuts

150g sugar
1 pinch of fleur de sel

Preheat the oven to 160°C.


Roast the hazelnuts for about 15 minutes. They should be golden.


Cover the bottom of a saucepan with about 1/3 of the sugar.

Allow to caramelize over fairly low heat. The sugar will gradually take on a golden color. Gradually add the remaining sugar to the melted spots. Above all, do not mix with a spoon. However, you can stir the pan.

When all the sugar has taken on a dark caramel color, add the hazelnuts and mix lightly.

Pour everything onto a baking sheet and let cool.

Break the caramel into small pieces, and put them in a food processor with the fleur de sel.

Mix a few strokes until you have a coarse powder. Reserve 1/3 of this preparation.
Blend the rest until you have a fine purée.

These preparations can be made the day before. Reserve at room temperature.

Ganache whipped with lemon:



340 g full cream

2 organic lemon zest
110g lemon juice

2 sheets of gelatin (4 g)

90g white chocolate
6g cocoa butter

Heat 170 g of cream.


Rehydrate the gelatin in a bowl of cold water.


Mix the finely grated zest, chocolate and cocoa butter.

Pour the hot cream over it and leave to stand for 1 minute.

Mix vigorously, and add the drained gelatin.

Add the lemon juice, then the rest of the cold cream. Mix and refrigerate overnight.

Log rolled with lemon and praline, after Cyril Lignac

Choux pastry cookie:

75g water
75g milk
35g butter
1 tbsp sugar
1 pinch of salt
70g flour
150g whole eggs (3)
50 ml oil (sunflower or grapeseed)
150g egg white (5)
80g sugar

In a saucepan, heat the water, milk, butter, sugar and salt.
Add the flour to this mixture all at once and mix well.
Put back on low heat to dry slightly without stopping stirring.

Pour this batter into a bowl.
Add the eggs in 3 batches, stirring well each time. You can use a small electric whisk for that, it’s even better.
Add the oil. Mix well.

Preheat the oven to 180°C.

Beating egg whites.
When the whip begins to leave traces, add the sugar spoon by spoon while continuing to whip.
Add the meringue whites to the choux pastry in 3 times, delicately, using a spatula.

Spread this dough on a baking sheet. I spread all over my large silpat, to cut a 29X35 rectangle. You can make it a little smaller to have a thicker cookie.

Cook for about 12/15 minutes.
Let cool before turning over on another sheet and equalizing the edges.

Assembly:

Whip the ganache like a stiff whipped cream.

Spread the biscuit with a thin layer of praline.
Cover with 2/3 of the whipped ganache and gently roll lengthwise, tightly. If you made a thin cookie, it’s a bit trickier.

Cover with the remaining ganache. Book cool.

At the last moment, cut the edges and cover with praline.

Log rolled with lemon and praline, after Cyril Lignac

To conclude: I wish you a very Merry Christmas. Be careful and above all have fun.

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