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Lemon Meringue Christmas Log with Japanese Biscuit
An original Christmas log combining the lightness of a Japanese biscuit made from choux pastry, the tangy taste of homemade lemon curd and the crunch of a flambéed Italian meringue. Ideal for the holidays, it offers a contrast of textures and flavors that will impress your guests.
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Cost Breakdown
Critical Success Points
- • Formation of the film at the bottom of the pan during the choux roux cooking
- • Delicate incorporation of the meringue into the choux pastry
- • Baking the biscuit without opening the oven too early
- • Reaching exactly 118°C for the Italian meringue syrup
- • Caramelization with the torch without burning the meringue
Safety Warnings
- • Handle the 118°C syrup with care to avoid burns.
- • Wear kitchen gloves when using the torch.
- • Be careful with the hot saucepan when cooking the lemon curd.
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