Recipe for Praline Mousse Log with Lemon Insert

D-2, evening. Prepare the lemon insert. Soak the gelatin in cold water to soften it. In a saucepan, whisk together the eggs, sugar, and lemon juice. Cook over low heat, whisking constantly until the mixture thickens (about 5 minutes of cooking). Remove from heat, add the squeezed gelatin, and mix until it is dissolved. Then add the butter cut into pieces and mix until well incorporated. Pour into the insert mold, allow to cool, then place in the freezer for 1 night (until assembling the log).

D-1 morning. Prepare the hazelnut dacquoise. Preheat the oven to 180°C, static heat.

Whip the egg whites until stiff peaks form. Gradually add the sugar in 2-3 additions, mixing each time to thoroughly incorporate it. In a separate bowl, combine the ground hazelnuts, powdered sugar, and cornstarch, then sift this mixture. Gently fold it into the egg whites in several batches using a spatula.

Fill the baking mold and spread the pieces of candied lemon and crushed hazelnuts on top. Bake and cook for 15 minutes or until it is nicely browned. Let cool completely.

Day -1 morning. Prepare the crunch layer. Melt the milk chocolate. Add the praline and mix to incorporate. Add the crushed wafers and mix until the mixture is homogeneous. Spread the crunch layer over the dacquoise. Place in the freezer until assembling the log, to make the work easier.

Day -1 afternoon. Prepare the praline mousse. Soak the gelatin in cold water to soften it. In a small saucepan, mix 95 g of heavy cream with the egg yolks using a whisk. Heat over low heat until reaching a temperature of 83°C, whisking continuously. The mixture will thicken slightly. Off the heat, add the squeezed gelatin and mix until it is dissolved. Then add the praline and mix well to incorporate it. Let cool down to 35°C.

Whip 240 g of cold cream until stiff and fold it into the praline cream at 35°C. Pour half of the cream into the mold, add the insert, and cover with the remaining cream. Place the biscuit so that the crunchy side is on the inside. I had to trim the edges beforehand to fit the size of the mold, as the biscuit puffed up slightly during baking. Place in the freezer overnight.

Day 0, morning. Prepare the mirror glaze. Soak the gelatin in cold water to soften it. In a deep bowl, add the chopped chocolate, condensed milk, and squeezed gelatin. Heat a saucepan with sugar, glucose, and water. When the mixture reaches 103°C, pour the syrup over the chocolate. Wait 1-2 minutes, then blend with an immersion blender, being careful not to introduce air. Let cool to 35°C to 38°C.

Meanwhile, roast a handful of hazelnuts for 15 minutes at 160°C, static heat. Let cool, then cut in half.