Step 1

Before starting this Omelette Norvégienne recipe, make sure you have organised the necessary ingredients for the génoise sponge. In a mixing bowl, crack the whole eggs and add the castor sugar.

Step 2

Blanch the ingredients using a whisk.

Step 3

Place the mixing bowl over a bain-marie...

Step 4

... and beat the preparation to a ribbon stage. The preparation should have doubled in volume and be light pale. At this stage, remove the mixing bowl from the bain-marie and whisk until cooled down completely.

Step 5

Gently add the sifted flour with a rubber spatula.

Step 6

Make sure you fold the ingredients very gently so the preparation does not collapse.

Step 7

Pour the preparation on a baking sheet lined with greaseproof paper, slightly greased.

Step 8

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

Step 9

Bake at 180°C (gas until golden.

Step 10

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

Step 11

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

Step 12

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.

Step 13

Add the Mycryo cocoa butter (1%); for this recipe, we used 5g for 500g of dark chocolate couverture. The use of a digital kitchen scale is recommended for this operation.

Step 14

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.

Step 15

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.

Step 16

Pour the tempered chocolate on an acetate sheet...

Step 17

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

Step 18

Let the chocolate crystallize at room temperature.

Step 19

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

Step 20

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

Step 21

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

Step 22

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

Step 23

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.

Step 24

Even the surface with a rubber spatula.

Step 25

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

Step 26

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

Step 27

... and cover with a rectangle of chocolate.

Step 28

Press gently to make it stick to the ice cream.

Step 29

Pipe a layer of praline ice cream on top.

Step 30

Even the surface with a spatula...

Step 31

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

Step 32

... over the praline ice cream.

Step 33

Bury them gently in the ice cream.

Step 34

Place a second chocolate rectangle...

Step 35

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

Step 36

Pipe the remaining pear sorbet on top.

Step 37

Even the surface...

Step 38

... 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.

Step 39

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

Step 40

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

Step 41

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

Step 42

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

Step 43

Start by coating the 5 sides of the frozen cake.

Step 44

The ice cream should not be visible.

Step 45

Pipe meringue decorations...

Step 46

... making small swirls...

Step 47

... along the edges.

Step 48

Finish by piping small decorations...

Step 49

... on the sides of the cake.

Step 50

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.

Step 51

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!