BRIOCHE FEUILLETEE NEW YORK ROLL

Place a layer of greaseproof paper on a baking tray and add the 6 stainless steel circles.
Take the 6 brioches out of their molds, place in the stainless steel circles, place a layer of greaseproof paper on top.
Bake and allow to cool before unmolding.

Make the lemon curd:
Mix the lemon juice, lemon curd, sugar, 1 egg and 1 egg yolk.
Heat up in a pot, maintain to initial boiling and simmer for 1 min. Cool to 30°C.
Beat the butter to a creamy texture, incorporate to the rest of the mixture.

Make the Italian meringue:
Heat the sugar to 120°C, add the egg white and whip until the meringue is cold.

Pipe 30-40g of lemon curd into the centre of the roll.
Top with the Italian meringue on the top as you wish and scorch with a blow torch.