Subtle tang
Pastry recipeRecipe for 3 entremets, 18 cm in diameter and 4.5 cm high.
-
Streusel
Ingredients
- Butter - 50 g
- Ground almonds - 50 g
- Brown sugar - 50 g
- Flour T55 - 50 g
Used a flat beater to mix all the ingredients together to obtain streusel grains, place in the refrigerator and set aside for the lemon dacquoise.
-
Lemon dacquoise
Ingredients
- Egg white - 210 g
- Caster sugar - 85 g
- Caster sugar - 55 g
- Icing sugar - 85 g
- Ground almonds - 160 g
- Flour - 50 g
- Lemon (zest) - 2
Using a whisk, beat the egg whites with the first part of the caster sugar, gently fold in the sieved mixture, part of the caster sugar, icing sugar, ground almonds, flour and lemon zests.
Pipe out the lemon dacquoise into 16 cm diameter disks and spread the streusel on top.
Bake in a fan oven at 170°C for about 15 minutes.
You will obtain 6 bases, set aside for assembly.
-
Candied cherry and griottine
Ingredients
- Invert sugar - 140 g
- Caster sugar - 36 g
- Pectin NH - 13 g
- Lemon (juice) - 10 g
- botteled griottine juice with Cointreau - 30 g
- coarsely chopped griottines in Cointreau - 150 g
In a saucepan, mix the inverted sugar, morello cherry puree, add the caster sugar and NH pectin mix, bring to the boil.
Then add the juice from the bottled griottines, the lemon juice and the coarsely chopped griottines.
Pour 175 g of candied griottines into "16 cm diameter insert flexipans".
Place in the freezer.
-
Basic lemon cream
Ingredients
- Caster sugar - 200 g
- Egg - 200 g
- Lemon (zest) - 1
- Lemon (juice) - 120 g
- Butter - 140 g
In a saucepan, bring the caster sugar, eggs, lemon zest and lemon juice to the boil.
Strain through a cheesecloth.
Warm to 40 °C and add the softened butter in small pieces and mix it all together.
Keep refrigerated.
-
Light lemon cream
Ingredients
- Lemon cream - 540 g
- Lemon (zest) - 1
- Lemon (juice) - 100 g
- Mass gelatin - 63 g
- Whipped cream - 580 g
Mix the basic lemon cream with the lemon zest and juice then add the prepared gelatine previously melted in the microwave and finally the whipped cream.
Set aside for assembly.
-
Yellow mirror chocolate glaze
Ingredients
- Water - 150 g
- Glucose - 300 g
- Caster sugar - 300 g
- Sweetened condensed milk - 200 g
- Mass gelatin - 140 g
- Titanium oxide - 1 g
- Ivory chocolate - 300 g
- yellow coloring - 5 g
In a saucepan, cook together the water, caster sugar and glucose at 103 °C, pour it all over the condensed milk and prepared gelatine and finally over the ivory chocolate, titanium oxide and yellow colouring.
Mix and store in the refrigerator.
The next day, warm the glazing to 40°C and use at around 30/35°C.
-
Assembly and finish
Place 18 cm diameter and 4.5 cm high circles on a tray and acetate sheet to assemble upside down.
Pour 200g of light lemon cream into the circles, add a disk of lemon dacquoise then the pallet of candied morello cherry and griottine.
Pour 200 g of light lemon cream over it and press the dacquoise and cooked streusel.
Place the entremets in the freezer.
Turn out the entremets, frost it with yellow chocolate mirror glaze, place a yellow chocolate couverture band around it and garnish with lemon slices and griottines in Cointreau.
