Lemon flavorsPastry recipe
Pierre Abi Hayla
Candied lemon zest
- 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.
Lemon vanilla jelly
- 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.
- 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.
White chocolate lemon cream
- 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.
- 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.
Moist almond lemon cake
- 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.