For the lemon curd Juice of 3 large lemons 50 gr of butter 3 eggs 150 gr of caster sugar 1 c of cornflour 2 sheets of gelatin Soak the gelatin 5 min in cold water 1) Cut the butter into pieces 2) In the bowl of the cook'in add the ...

Lemon Meringue Log

For the lemon curd

Juice of 3 large lemons

50 gr of butter

3 eggs

150 gr of caster sugar

1 count of cornflour

2 gelatin sheets

Soak gelatin 5 min in cold water












1) Cut butter into pieces






2) In the bowl of the cook'in add the eggs and the sugar then program 1 min, speed 3















3) Put the whisk in place, add the butter, the lemon juice, the maïzena program 10 min, temperature 90 ° and speed 5.










How to keep the lemon curd cool






For the biscuit rolls:

4 whole eggs

3 yellow

35 g flour

40 gf eats

35 g sugar

Stir the whole eggs with the yolks and the sugar until the mixture is triple the volume and becomes frothy





Sift the flour and the starch on the mousse and mix with the Maryse by lifting the mass well to not leave flour at the bottom ...





> Pouring on the biscuit mold rolls




Pouring on the biscuit mold rolls












Cooking in a preheated oven at 190 and for 10 minutes



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At the end of the oven enroe the biscuit in a cloth and let it cool down













Editing ONLY when everything is cold

For the meringue:

4 egg whites

145g sugar

1 pinch salt

To finish







The decor: mount the whites in snow with a pinch of salt, gradually adding the 150 g of sugar. Cover, the biscuit rolled with a spatula, meringue to give it the appearance of a log under the snow. Using a blowtorch, caramelize the meringue.

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Ingredients for two: 2 pigeons, 100 g butter, a teaspoon of curry, a teaspoon of paprika. In a bowl I crushed the butter by mixing the curry and paprika until the three forms a homogeneous mixture. Light the oven......

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Dacquoise red fruit and white choco...

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....