LEMON

Pastry recipe

3 portions
Plated dessert

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LEMON
Oleg ILYİN

Oleg ILYİN

Pastry chef of his own boutiques
The 38 year-old Oleg Ilyin never expected to be a pastry chef when he was a student studying mechanical engineering. But a part-time job in a French pastry shop in Moscow changed his life. He then tra...
  1. STREUSEL

    Ingredients

    • Flour - 30g
    • Almond powder - 30g
    • Butter - 27g
    • Cane sugar - 30g
    • Lemon zest - 2g

    In the bowl of the mixer add softened butter, cane sugar, lemon zest and mix it until
    smooth on a slow speed.
    Then, add wheat and almond flours and mix it until smooth.
    Divide the dough into parts (1 piece is 300 g) and let it rest for 30 min.
    Then roll out the dough and bake for 23 min 160°C.

  2. LEMON JELLY

    Ingredients

    • Frozen fruit purée 100% : Lemon - 50g
    • Frozen fruit purée : Banana - 25g
    • Cream 33% - 48g
    • Pectin - 3g
    • Sugar - 30g
    • Egg yolk - 36g
    • Gelatin - 3g
    • © Cointreau - 17g

    Heat all the purées with cream.
    Add pectin and sugar and boil.
    Mixing it, add egg yolks and brew it little bit.
    Remove from heat add gelatin, blend.
    Add liqueur Cointreau®, mix and pour into forms.
    The forms should be covered with food wrap (1 form is 349 g).
    Put in the freezer.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  3. LEMON GANACHE

    Ingredients

    • Frozen fruit purée 100% : Lemon - 25g
    • Cream 33% - 30g
    • White chocolate - 150g

    Boil the cream with Lemon purée and mix with the white chocolate.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  4. CARAMEL MOUSSE

    Ingredients

    • Cream 33% - 65g
    • Sugar - 65g
    • Gelatin - 3g
    • Whipped cream - 65g
    • Egg yolk - 22g

    Melt the sugar without water, add boiled cream and the yolks, mix well.
    Then add gelatin, filtered through a sieve, cover it with a food wrap. Chill.
    Put together with whipped cream and mix gently with a spatula.

  5. NOUGATIN

    Ingredients

    • Butter - 44g
    • Glucose - 18g
    • Sugar - 56g
    • Almond (flakes) - 53g

    Melt glucose and butter, little by little add sugar, mix until it becomes smooth.
    Add the almond flakes.
    And bake for 15 min. with 180°C.

  6. MONTAGE

    Put a thin layer of streusel in the mold and spread a layer of chilled lemon jelly.
    Then put a caramel mousse on the jelly and add
    small nougatin pieces and freez it until fully frozen.
    Take it out of the freezer, pull out of the mold,
    apply a thin layer of lemon ganache and decorate
    with fresh berries and caramel decor.
    Dessert is ready for serving.

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