Lemon roll log

Vanilla ganache

1. Heat 300 ml of liquid cream with the split and scraped vanilla, then let it infuse covered for 10 minutes.
2. Meanwhile, melt the chocolate in a bain-marie.
3. Add the hydrated gelatin to the hot cream and pour over the melted chocolate. 
4. Add the rest of the cold cream, mix, filter on contact and place in the refrigerator overnight.

Lemon cream

1. Soften gelatin in water. 
2. Zest the lemon and squeeze out the juice.
3. Beat the yolks with the sugar until the mixture turns slightly white.
4. Add cream cheese and zest to the egg/sugar mixture.
5. Boil the lemon juice.
6. Add the wrung out gelatin leaves. 
7. Pour into cheese mixture.
8. Put in the fridge until hardened.

Viennese

1. Preheat the oven to 170°C heat.
2. Whisk together 2 yolks, 2 whole eggs and 50g of sugar.
3. Whisk 3 egg whites with an electric whisk, adding the remaining 25g of sugar little by little.
4. Pour half of the beaten whites into your first egg mixture.
5. Gently mix with a spatula.
6. Add remaining whites and flour.
7. Mix again gently.
8. On a baking sheet covered with a silicone mat or baking paper, roll out the dough into a 30cm by 40cm rectangle.
9. Bake for 15min at 170°C.
10. Remove the Viennese, wrap it in a damp cloth and let it cool in the air. 
11. Once cooled, roll out the Viennese and cover it with lemon cream.
12. Remove the edges and roll up again.
13. Wrap in baking sheet and keep in a cool place for about 2 hours.

Decorate with “Noël sous le sapin” Chocolatree decorations !