Recipe for Soft Christmas Tree

For the intense hazelnut cream: preheat the oven to 180°C. In the hot oven, roast the hazelnuts on a baking sheet for 7 minutes, then set them aside in a blender bowl.

Heat the milk with the vanilla. Meanwhile, whisk the egg yolks with the sugar and set the egg whites aside for the next step. Pour the hot milk over the whisked egg yolks. Whisk everything together, then pour into the saucepan and cook over low heat, while stirring.

Soak the gelatin sheets in a pot of cold water. Pour the hot custard over the toasted hazelnuts and blend until smooth and homogeneous. Incorporate the softened gelatin sheets and blend again before placing in the refrigerator. Let rest for 3 hours before use.

In a mixer, whisk the egg whites with granulated sugar until a light meringue forms, then gently fold in the powdered sugar with a spatula.

Grate the zest of limes into the mixture, then add their juice. Set aside on a baking sheet lined with parchment paper and bake in the oven at 120 degrees for 2 hours.

For the Christmas snow: mix all the ingredients with a mixer and bake in the oven at 180° for 10 minutes. Like a crumble, crumble or blend to achieve a powdery texture.

Cut the meringue into the shape of a tree using a cookie cutter or a knife.

Pour the creamy mixture into a piping bag and create different layers. For the balls, add dried fruits to your liking.

To finish, sprinkle with powdered sugar and enjoy.