Syracuse lemon candy fillings

Pastry recipe
Paul Wagemaker

Paul Wagemaker

Chocolate maker
Paul is the co-owner of a chocolate company that specialises in making fine chocolates and is also the chef of a restaurant near Amsterdam. Before, he worked in several high-end restaurants where he ...
  1. Syracuse lemon caramel


    • Frozen fruit purée 100% : PGI Siracusa Lemon - 70g
    • Sugar - 250g
    • Water - 60g
    • Honey - 20g
    • Butter (diced) - 30g

    Combine sugar, water, and honey in a saucepan.  Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color,  remove the pan from heat.  
    Whisk in butter, then Siracusa lemon puree (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown, stirring occasionally.
    Cool back to 25°C and your fruit caramel is ready.

    In this step

  2. Syracuse lemon ganache


    • Frozen fruit purée 100% : PGI Siracusa Lemon - 100g
    • Honey - 20g
    • White chocolate - 340g

    Bring the Siracusa lemon puree to a boil and remove it from the stove.
    Add the honey and stir with a spatula until dissolved.
    Now add the chocolate and stir well so that it becomes a nice homogeneous mass.
    Cool back to 25°C while stirring.
    Spoon the ganache into a piping bag.

    In this step

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