Lemon flavors

Pastry recipe

Gluten free

For 10 servings

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Lemon flavors
Pierre Abi Hayla

Pierre Abi Hayla

Pastry and chocolate chef, Le Noir - Atelier du chocolat
The 30 year-old Beirut-based chef Pierre Abi Hayla, owner of Le Noir Atelier is passionate about chocolate and has in very little time become an iconic figure of Lebanon’s foodie scene. His philo...
  1. Candied lemon zest

    Ingredients

    • Lemon - 2
    • Water - 500 g
    • Sugar - 200 g

    Boil hot water,
    Make a syrup by boiling 500 g of water with the sugar.
    Add the lemon peels and boil one last time.
    Keep to cold overnight before using.
     

  2. Lemon vanilla jelly

    Ingredients

    • Sugar - 340 g
    • Pectin NH - 7 g

    Heat the purée to 50°C.
    Add the pectin mixed with the sugar.
    Cook to 104°C and then allow to cool.
     

  3. Basic custard

    Ingredients

    • Cream - 125 g
    • Milk - 125 g
    • Egg yolk - 50 g
    • Sugar - 25 g

    Bring the cream and milk to boil.
    Mix the egg yolks and sugar, then add the boiled mixture.
     

  4. White chocolate lemon cream

    Ingredients

    • Custard - 280 g
    • White couverture 35% - 290 g
    • Cocoa butter - 25 g

    Heat the basic custard to 82°C, then pour over the white chocolate and the cocoa butter.
    Add the Lemon purée and keep it cold.
     

  5. Lemon cloud

    Ingredients

    • Water - 300 g
    • Glucose - 40 g
    • Sugar - 40 g
    • Vanilla pod - 1/2
    • Gelatin - 6 g

    Bring to a boil all the ingredients without the gelatin.
    Add the gelatin and let it set in the fridge.
    Mix well with a hand mixer and make sure to incorporate as much air as possible.
     

  6. Moist almond lemon cake

    Ingredients

    • Lemon - 500 g
    • Almond powder - 400 g
    • Hazelnut (powder) - 200 g
    • Baking powder - 15 g
    • Sugar - 430 g
    • Egg - 6

    Cook the fresh lemons in water for 50 min.
    Stop cooking the lemons and remove the seeds from inside.
    With a food processor, blend the lemons to obtain a sort of purée.
    Meanwhile, beat the eggs and sugar to double the volume.
    Add the powders and finish by adding the lemon.
     

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