Praline and lemon Christmas dome

Every year, I like to imagine pretty yule logs for festive meals. This year, I decided to put a little fantasy in my desserts and my yule logs are Christmas domes.

I really appreciate the sobriety of this cake, simply covered with a pretty shiny frosting.

For the flavors, I chose to combine praline and lemon. It’s a perfectly seasonal and delicious pairing. My dome therefore consists of a homemade praline mousse, a lemon insert, a thin crunchy praline layer and a lemon financier.

There is no difficulty in making this cake. Each step in itself is very simple and quick to perform. On the other hand, it is essential to organize yourself in advance and know how to take your time.

Praline and lemon Christmas dome:

Lemon Cream:
(After C. Michalak)


65g lemon juice
1 zest
25g milk
1 sheet of gelatin (2 g)
2 small eggs
45g sugar
15 g cocoa butter (Mycryo)
1 pinch of fleur de sel
80g butter



This cream is made 2 days earlier in order to be frozen when you do the rest.

Soak the gelatin in a bowl of cold water.

In a saucepan, bring the lemon juice, finely grated zest and milk to a boil.


Whisk eggs and sugar.
Pour over the strained mixture. To mix together.
Pour everything back into the saucepan and bring back to a boil, stirring constantly.

Off the heat, add the drained gelatin, cocoa butter and fleur de sel. To mix together.

Let cool.
When the temperature is 40°C, add the butter in pieces. Mixer.



Line a small plastic mold with about 13/15 cm of film and pour the cream into it.
Leave to set in the freezer.


Lemon Financier:

75g butter
30g flour
30g ground almonds
70 g of sugar
3 egg whites
1 good tsp lemon confit (recipe here)

Preheat the oven to 180°C.

Place the butter in a saucepan and melt it. Stop when it begins to take on a light hazelnut color.
Let cool slightly.

Mix flour, sugar, ground almonds. Add the egg whites lightly beaten with a fork to loosen them and the lemon confit. To mix together.

Add the warm hazelnut butter. Mix well.

Pour half of the preparation into a greased 15 cm mold. (
My first idea was to place the crisp between two thin layers of financial. Only one was finally able to enter the dome. Bake the rest in small moulds. They will accompany the coffee.)

Bake for approximately 15 minutes.



Let cool completely.


Crunchy praline:


25g Gavottes
35g milk chocolate (Jean Trogneux)
40g almond praline (recipe here)


To melt chocolate.
Add the praline and the crushed Gavottes.


Spread the crisp in a circle of 15 cm then leave to harden in the fridge.

Praline mousse:


250g milk
40g sugar
3 yolks
8 g gelatin (4 sheets)
125 g almond praline (recipe here)
250g full cream

Put the gelatine sheets in a bowl of cold water.

Prepare a custard.
Boil the milk.
Meanwhile whisk the yolks and sugar.

Add the praline. To mix together.
Pour the hot milk over the mixture little by little, whisking constantly.
Pour everything into the saucepan and let thicken over medium heat while stirring. Turn off the heat before boiling, as soon as the cream coats the spoon.

out of the fire,add the drained gelatin. To mix together.

Whip the very cold cream into a soft whipped cream.
When the custard is well cooled, add the whipped cream. Start with a nice spoon. Mix with a whisk.
For the rest, mix gently with a spatula.



Assembly:

Pour about half of the praline mousse into the 18 cm silicone dome.
If necessary, place it in the freezer for a few minutes, just long enough for the mousse to thicken slightly so that the insert stays in place.

Unmold the lemon cream and place it frozen in the center of the mousse.
Fill in the edges and cover with a thin layer of mousse.
Place the crisp.
Cover with remaining mousse.
Finally deposit the financier.

Place the cake overnight (or more!) in the freezer.

Crumble:


80g flour
50g ground almonds
45g brown sugar
45g butter


Preheat the oven to 180°C.

Put in a salad bowl, the flour, the sugar and the almond powder.
Add the cold butter cut into pieces. With your fingertips, roughly mix the butter with the other ingredients. We must have more or less large pieces of pasta.

Spread this mixture on a silpat and bake for about 15 minutes. Stir during cooking, because the dough that is on the edges browns faster.


Reserve in an airtight container.

Praline glaze:
(According to Why not…??)

100g sugar
100 g glucose syrup
45g water
75g unsweetened condensed milk
100g white chocolate
7 g gelatin (3+½ sheets)
25g almond praline (recipe here)
brown dye
Put the gelatine sheets in a bowl of cold water.

Cook the water, sugar and glucose to 102°.



Pour over the chocolate. To mix together.
Add the condensed milk, coloring, praline and drained gelatin.
Smooth everything with an immersion blender.


Leave to cool to 35°.


Take the cake out of the freezer, unmold it and place it on a grid, itself placed on a tray.


As soon as the glaze is at the right temperature, pour it over the frozen dome all at once.
Leftover frosting can be stored in the fridge or in the freezer for next time. Just warm it up slightly.


Place the cake on the serving platter andgarnish with pieces of crumble.


Leave to thaw in the fridge.
I took mine out around noon. Despite a fairly long time spent at room temperature for the shoot, it was not completely defrosted in the evening, at mealtime.


To finish: this first dome allowed me to check that the quantities are substantially the same as those of the logs that I usually make. The recipes are therefore easily adaptable.

This is Isabella who had tempted me with her pretty cakes. I searched for a mold of this shape for a long time. It’s finally home Zodio that I found, from the Silikomart brand.
The result is perfect. And, il can be used throughout the year.
There are other sizes, ideal for the insert.


If you don’t make your own praline, choose one of very good quality.


This dome will be perfect for 10/12 people.

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