Lemon Petal with Mint

Pastry recipe

For 10 pieces

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Lemon Petal with Mint
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Almond Sponge


    • Almond paste - 230g
    • Egg - 120g
    • Lemon (zest) - 1,5
    • Cornstarch - 18g
    • Egg white - 51g
    • Caster sugar - 12g
    • Butter - 26g

    With a food processor, soften the almond paste with the eggs and add the lemon zest.
    Add the starch.
    Whisk the egg whites with the sugar then combine them with the first mixture.
    Melt the room-temperature butter and add it in the main mixture.
    Pipe 45 g for each piece into buttered and floured brioche moulds.
    Bake at 165°C for about 15 min.

  2. Mint and Lemongrass Crémeux


    • Frozen speciality : Lemongrass - 20g
    • Frozen fruit purée 100% : PGI Siracusa Lemon - 10g
    • Liquid cream - 45g
    • Lemongrass stick - 1
    • Mint (leaves) - 2g
    • Egg yolk - 20g
    • Caster sugar - 10g
    • Fish gelatin - 1g
    • Water - 7g
    • White couverture - 10g
    • Lime - 1/4

    Mix the egg yolks with the caster sugar until pale.
    Heat the cream, add the lemongrass stalk and mint.
    Leave to infuse for 5 min and strain.
    Weigh the cream again to make sure you have 45g.
    Heat the lemongrass purée and lemon juice, add the egg yolks and liquid cream.
    Cook to 83°C. Pour over the bloomed gelatine and ivory couverture. Cool down to 30°C, add the zest and pour 10 g into 4-cm half-sphere moulds.

    In this step

  3. Lemon Crémeux


    • Frozen fruit purée 100% : PGI Siracusa Lemon - 26g
    • Frozen fruit purée 100% : Lime - 21g
    • Egg - 107g
    • Caster sugar - 75g
    • Butter - 105g

    Whisk the eggs with the sugar.
    Heat the juices then pour the eggs over.
    Bring to a boil, cool down to 45°C.
    Add the butter cut into small pieces and blend.
    Chill at 4°C.
    Scoop out the sponges and fill each piece with 10 g.

    In this step

  4. Light Lemon Cream


    • Lemon crémeux - 210g
    • Gelatine 200 bloom (powder) - 2g
    • Water - 14g
    • Single cream - 210g

    Melt the crémeux with the bloomed and 36°C-melted gelatine.
    Fold the whipped cream in and pipe 35g into each mould.
    Add the mint and lemongrass crémeux half-sphere.

  5. Garnish

    7-cm chocolate disc and chocolate petal.

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