Bûche citron praliné noisette façon Cyril Lignac

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

Preheat the oven to 350°F (175°C).

Toast hazelnuts in a dry skillet until fragrant, about 5-7 minutes.

Let hazelnuts cool, then chop coarsely.

In a bowl, combine sugar, lemon juice, and lemon zest.

Add eggs and whisk until smooth.

Melt butter and mix into the lemon mixture.

Fold in the chopped hazelnuts and baking powder.

Pour the mixture into a prepared tart shell.

Bake for 30-35 minutes, until set and slightly golden.

Remove from oven and let cool completely.

Whip heavy cream until soft peaks form and fold into the cooled mixture.

Serve chilled, garnished with lemon slices.

Cooking Techniques

Spice Level:

Allergens