Omelette norvégienne (Baked Alaska)

Spread the preparation to an even thickness, using a cranked spatula.

Bake at 180°C (gas 4) until golden.

When cooked, remove from the oven and let cool. Cut strips of biscuit to the dimensions of the yule log mould. Set aside.

Tempering the chocolate: Melt the chocolate over a bain-marie at a temperature of 40°C.

When the chocolate has melted, remove the recipient from the bain-marie. Let the chocolate cool down to 35°C, stirring at regular intervals. To monitor the temperature, I recommend using a digital or laser thermometer.

Using a rubber spatula, thoroughly combine the Mycryo butter with the melted chocolate at a temperature of 35°C.
The use of Mycryo cocoa butter ensures better results: the chocolate is properly set, glossy, breaks in a neat pattern, melts in the mouth and easily comes away from the mould.

Once the chocolate reaches 33-34°C, it is said to be 'tempered'. This tempering technique using Mycryo cocoa butter is the easiest and most efficient method for tempering chocolate at home.

Pour the tempered chocolate on an acetate sheet...

... and spread over the whole surface with a cranked spatula.

Let the chocolate crystallize at room temperature.

When the chocolate is almost set, draw rectangles to the same dimensions as the yule log mould with the tip of a knife.

When the chocolate is set, gently lift the acetate sheet...

...and detach each chocolate rectangle. Set aside.

Cut four pear halves in syrup into medium-size cubes. Set aside.

Scoop the pear sorbet in a piping bag, then pipe half of it in the mould. For this recipe, I used a plastic yule log mould.

Even the surface with a rubber spatula.

Spread half of the pear cubes on top of the pear sorbet.

Bury them with the spatula and even the surface (this operation should be quick, otherwise the ice cream will melt)...

... and cover with a rectangle of chocolate.

Press gently to make it stick to the ice cream.

Pipe a layer of praline ice cream on top.

Even the surface with a spatula...

... and sprinkle bits of sesame seed nougatine...

... over the praline ice cream.

Bury them gently in the ice cream.

Place a second chocolate rectangle...

... and add the rest of the pear cubes.

Pipe the remaining pear sorbet on top.

Even the surface...

... and finish with a strip of génoise sponge cake cut earlier. Cover with cling film and place in the freezer to set. Up to this stage, this recipe can be prepared in advance (one or several days ahead). On the day, simply do the finishing operation.

On the day, take the cake out of the freezer...

... and gently remove from the mould. Reserve in the freezer.

Make an Italian meringue with the ingredients listed above. The meringue should be really when using it to coat the cake.

Scoop some meringue into a piping bag fitted with a large fluted nozzle.

Start by coating the 5 sides of the frozen cake.

The ice cream should not be visible.

Pipe meringue decorations...

... making small swirls...

... along the edges.

Finish by piping small decorations...

... on the sides of the cake.

Note: If you make your meringue a little while before using it, leave it in the stand mixer bowl. The mixer should be set on low speed. This will ensure the meringue has a smooth consistency. If you stop the mix and leave the meringue without beating it, the consistency will become grainy and split, and the result won't be as expected.

Slightly brown the surface of the meringue with a blow torch. Take extra precautions to avoid burning the meringue. This operation should be really quick.
Reserve in the freezer until ready to serve. For the perfect consistency when serving, take the cake out of the freezer 15 minutes before.
Omelette Norvégienne is traditionally basted with flambéed alcohol (Grand-Marnier, rum, Cointreau) just before serving.
Enjoy!