Praline and lemon log

Pastry recipe


Pastry Chef
Director of Bellouet Conseil Pastry School, Paris. 1978 - Started working as a pastry chef 1978 to 1989 - Perfected his skills at a number of pastry shops in France including Lenôtre and Fauchon...
  1. Composition

    Almond sponge
    Lemon and semi-candied cream
    Praline mousse
    Milky mirror icing
    Macaroon with Italian meringue

  2. Almond sponge


    • Egg white - 360g
    • Caster sugar - 160g
    • Almond powder - 200g
    • Flour - 60g
    • Caster sugar - 250g
    • Lemon zest - 2

    In a beater, whisk the egg whites and meringue with 160g of caster sugar. Add the sieved mixture, ground almonds, flour and caster sugar and the lemon peel. With a plain No. 10 nozzle, pipe out a 10 cm wide and 58 cm long strip and a 5 cm wide and 58 cm long strip. Bake in a ventilated oven at 180°C for about 15 minutes.

  3. Lemon and semi-candied cream


    • Frozen fruit purée 100% : Lemon - 90g
    • Caster sugar - 90g
    • Egg - 90g
    • Butter - 110g
    • Gelatin mass - 10g
    • Lemon semi-candied sticks - 30g
    • Lemon zest - 2

    Heat the lemon juice and peel, add the caster sugar and eggs and cook on the hob together for 2-3 minutes. Remove from heat and add the butter and the melted gelatine. Pass through a sieve and mix together. Finally add the semi-candied lemons. Pour the mixture obtained into a 5 cm wide and 58 cm long log insert and store in the freezer before assembly.

    In this step

    Frozen fruit purées
  4. Praline mousse


    • Milk - 450g
    • Egg yolk - 120g
    • Caster sugar - 80g
    • Almond hazelnut praline 50% - 350g
    • Gelatin mass - 84g
    • Whipped cream - 450g

    Make a custard, cook the milk at 85°C with the egg yolks and caster sugar previously creamed together. Add the almond and hazelnut praline, melted gelatine and leave to cool. Finally add the whipped cream. Set aside for assembly.

  5. Milky mirror icing


    • Water - 150g
    • Caster sugar - 300g
    • Glucose - 300g
    • Sweetened Condensed Milk - 200g
    • Gelatin mass - 140g
    • Milk chocolate 40% coverage - 300g

    Boil and cook the water, caster sugar and glucose at 103°C, add the condensed milk and gelatine. Pour over the milk chocolate coating. Mix.
    Use when the temperature is down to 35°C.

  6. Macaroon with Italian meringue


    • Almond powder - 250g
    • Icing sugar - 250g
    • Egg white - 80g
    • Caster sugar - 225g
    • Water - 60g
    • Egg white - 80g
    • brown colouring - As required

    Make a marzipan by mixing the ground almonds, icing sugar and half of the egg whites using a blade. Make an Italian meringue by cooking the caster sugar and water at 118°C and pouring over the other half of the egg whites. Keep whisking the Italian meringue for a few minutes and gradually pour it, still warm, over the marzipan and brown colouring. Macaroon it all, and pipe out macaroons using a No. 9 nozzle onto a "Silpat" sheet. Bake on double trays in a ventilated oven at 160°C for about 12 to 14 minutes. When removing from the oven, place the "Silpat sheet on a wire tray, and leave the macaroons to cool before decoration.

  7. Assembly & Finishing

    In a plastic log gutter, pour a first layer of praline mousse, add the lemon cream insert and a strip of almond sponge, add more praline mousse and a second strip of sponge. Place in the refrigerator.
    Ice the log with the milky mirror glaze and position the macaroons all around. Add a few chocolate decorations and chocolate log tips at each end.

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