Summer candy marzipan with thyme and candied lemon

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. "Sweet thyme oil"


    • Isomalt - 150g
    • Caster sugar - 250g
    • Thyme - 40g
    • Ascorbic acid - 1cc
    • Sugar - 4g
    • Water - 60g
    • Glycerin - 2g
    • Olive oil - 120g

    Firstly, finely blitz the sugar, salt, isomalt, ascorbic acid and the thyme leaves to obtain a beautiful green sugar.

    Heat the water to about 50-60°C, to melt the glice. Add the sucro and olive oil. Homogenise.

    Pour into a bag, set aside

  2. Thyme marzipan


    • Frozen fruit purée 100% : Lemon - 40 g
    • Almond powder - 150g
    • Almond paste - 375g
    • Salt - 1
    • Butter - 180g
    • Lime (zest) - 1
    • Sweet thyme oil - 175g

    In the mixing bowl, using the flat beater, mix all the ingredients together.

    Pour into a bag, create a vacuum and keep in the refrigerator.

    In this step

    Frozen fruit purées
  3. Assembly


    • Chocolate
    • green cocoa butter
    • yellow cocoa butter
    • candied lemon (zest)

    Using a brush, spread the green cocoa butter in the hemispherical shells, leave to set.

    Add a touch of yellow/gold point cocoa butter, leave to set.

    In the hemispheres, pour the tempered chocolate, remove any air bubbles, empty the shells and drain them, scrape off as soon as the chocolate thickens.

    Place a touch of sweet thyme oil at the centre, on top of 4-5 cubes of Les vergers Boiron semi-candied lemon and fill with thyme marzipan up to 4/5 up.

    Close with the tempered chocolate, smooth. Leave to set.

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