Lemon Praline Entremets – A Refined Symphony of Citrus and Crunch
Experience the perfect balance of zesty lemon and nutty praliné in this elegant entremets, combining layers of mousse, biscuit, gel, and velvety coating.Let yourself be swept away by a burst of citrus freshness and nutty indulgence with this Lemon Praliné Entremets – a multi-textured dessert that delights both the eye and the palate. This refined creation blends light lemon mousse, a crunchy praliné biscuit, tangy lemon gel, and a luscious flowing praliné insert. Every bite offers a new experience, balancing acidity and sweetness in a perfectly elegant presentation.Ideal for special occasions, this dessert features smooth velvet spray, a crisp streusel base, and vibrant pastel tones that elevate it to a pastry work of art. Though impressive in appearance, it’s surprisingly achievable at home thanks to this detailed, step-by-step recipe. Whether for guests or a personal treat, this entremets delivers a luxurious flavor journey.
Ingredients
🍋 Lemon Streusel
- 40 g cold butter
- 40 g brown sugar
- 40 g flour T55 or all-purpose
- 45 g almond powder
- 1 g salt
- 1 egg yolk
- Zest of 1 lemon
🍰 Praline Biscuit
- 80 g almond powder or almond-hazelnut mix
- 20 g flour
- 60 g powdered sugar
- 100 g egg whites
- 50 g granulated sugar
- 30 g praliné
💧 Lemon Gel
- 150 g lemon juice
- 20 g sugar
- 3 g gelatin
🥜 Praline Cremieux
- 100 g heavy cream 35% fat
- 150 g praliné
- 2 g gelatin
🍋 Lemon Mousse
- Zest and juice of 2 lemons
- 3 eggs
- 50 g butter cubed
- 60 g sugar
- 6 g gelatin
- 250 g whipping cream 35%
🎨 Velvet Spray
- 170 g white chocolate
- 100 g cocoa butter
- Yellow and orange fat-soluble food coloring
Instructions
Lemon Streusel
- Preheat oven to 150°C (302°F).
- In a food processor, blend all dry ingredients.
- Add egg yolk and mix again.
- Roll dough between two sheets of parchment to 7 mm thick.
- Cut out a 15 cm circle and bake for 15 minutes. Let cool.
Praline Biscuit
- Preheat oven to 170°C (338°F).
- Line a tray with parchment and place a 16 cm ring on it.
- Whip egg whites to foam, gradually add sugar to form stiff meringue.
- Fold in praliné and dry ingredients using a spatula.
- Pour into the ring and bake for 15 minutes. Freeze after cooling.
- Lemon Gel
- Heat lemon juice and sugar to a boil.
- Remove from heat and stir in rehydrated gelatin.
- Pour into a flat dish and chill for at least 1 hour.
Praline Cremieux
- Bring cream to a boil.
- Add soaked gelatin and mix.
- Stir in praliné and blend until smooth.
Insert Assembly
- Line a 15 cm ring with plastic wrap and acetate.
- Place the lemon streusel at the bottom.
- Pour praliné crémeux on top.
- Add the praliné biscuit and press lightly.
- Pour in lemon gel.
- Freeze the entire insert for at least 12 hours.
Lemon Mousse
- In a saucepan, whisk together eggs, sugar, lemon zest and juice.
- Add butter and cook while whisking constantly until it boils.
- Remove from heat, add gelatin, and stir to dissolve.
- Cover with plastic wrap and refrigerate until the cream reaches 28°C (82°F).
- Blend with an immersion blender for a smooth texture.
- Whip the cream to soft peaks and fold it into the lemon base in 3 stages.
- Final Assembly
- Fill two-thirds of the mold with lemon mousse.
- Insert the frozen core and press gently to bring mousse up the sides.
- Smooth the surface and freeze for at least 24 hours.
Velvet Spray
- Melt white chocolate and cocoa butter to 45°C (113°F).
- Divide and color with yellow and orange coloring.
- Strain and pour one color into the spray gun.
- Unmold the frozen entremets, place on a tray or rack.
- Spray with light upward strokes for a fine velvet finish.
- Switch colors and repeat for the lower part.
- Let defrost in the fridge for 4 hours before serving.