Lemon-Chocolate yule log

Whisk the eggs, sugar, and salt together. Gently fold in the melted butter and chocolate. Add the flour and chopped almonds. Butter and flour a 25cm long and 6cm diameter metal gutter mold. Create a cylinder of plastic-wrapped almond paste with a 2cm diameter and place it in the center of the brownie batter to create a cavity during baking. Bake for approximately 20 min at 180°C. Let it cool and then unmold.

Heat the lemon puree with PONTHIER lemon zest until it reaches 40°C. Add the sugar and agar-agar, then stir until it boils. Let it cool in the refrigerator. Blend after cooling.

Bring the brown sugar, eggs, PONTHIER lemon puree to a boil and cook for 2 min. Pour in the chopped chocolate and cocoa butter, then blend. Pour the cream into 2cm diameter, 25cm long guitar sheet tubes. Freeze.

Heat cream (1), glucose, and inverted sugar to a boil. Pour the boiling mixture over the chocolate and blend. Add cream (2) and blend. Let it crystallize for 4 hours before whipping it like whipped cream.

In the same gutter mold as the brownie, line with a guitar sheet and place an «S»-shaped imprint at the bottom. Whip the ganache until it reaches a soft texture. Pipe 250g of ganache inside the mold. Insert the tube of lemon cream into the cavity of the brownie, then place the whole assembly on the ganache. Freeze. Once frozen, remove the imprint, then sprinkle with a flocking device (100g of dark chocolate and 100g of cocoa butter). For the chocolate decorations, cut a guitar sheet into a rectangular shape with rounded edges. Spread the chocolate and let it crystallize slightly. Before it fully crystallizes, roll the rectangle around an 8cm rolling pin. For the ends, spread chocolate between 2 guitar sheets and, using a 6cm cookie cutter, cut out disks. Pipe the lemon confit into the cavity, then place the chocolate decorations.