Delice de menton log

Pastry recipe
Stéphane Glacier

Stéphane Glacier

Pastry Chef
He obtained the title of Meilleur Ouvrier de France Pastry Chef in 2000. International consultant, he opened his own store “Pâtisseries et Gourmandises” in Colombes (France) in 2008 and is the author ...
  1. Composition

    Lemon sponges - Candied red fruit - Raspberry cream - Lemon Punch - Menton lemon whipped cream

  2. Lemon sponges

    Ingredients

    • Egg - 1100g
    • Flour - 170g
    • Salt - 7g
    • Melted butter - 295g
    • Yeast - 7 g
    • Almond paste 50% - 800 g
    • candied lemon (zest) - 360 g

    For 2 Flexipats®
    Mix the marzipan in a mixer using a blade. Gradually add the eggs. Remove the blade and insert the whisk attachment. Beat all the ingredients together. Add the salt and sieved flour and finish with the melted butter at speed 1. Spread 1180 g of the mixture in each Flexipat® and bake at 170°C for 12 to 14 minutes in a deck oven.
    Note: To add lemon flavour add a semi-candied lemon crushed in a food processor to the marzipan.

  3. Candied red fruit

    Ingredients

    • Frozen fruit purée, sugar added : Red Fruits - 125 g
    • Frozen fruits IQF : Red fruits - 125 g
    • Pectin NH - 4g
    • Sugar - 8g

    90 g candied fruit per log. Warm the puree and IQF red fruit to 50°C. Add the sugar and pectin mix. Cool.

    In this step

    IQF_FruitsRouges-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
  4. Raspberry Cream

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 180 g
    • Sugar - 55g
    • Egg - 70g
    • Egg yolk - 55g
    • Butter - 75g
    • Gold gelatin (sheet) - 4g

    Beat the eggs, egg yolks and sugar until pale yellow in colour. Bring the raspberry puree to the boil. Make a custard. Strain. Add the gelatine and at 40°C the butter. Mix. Pour out the insert.

    In this step

  5. Lemon punch

    Ingredients

    • Frozen fruit purée 100% : Lemon - 200 g
    • Syrup 30 ° Brix - 200g
    • Water - 100g

    Mix all the ingredients together when cold.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  6. Menton lemon whipped cream

    Ingredients

    • Frozen fruit purée 100% : Lemon - 200 g
    • Lemon zest - 2
    • Sugar - 160g
    • Gold gelatin (sheet) - 12g
    • Fresh cream - 500g

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  7. Assembly & finishing

    Line the gutters half-way up with the lemon whipped cream. Add a raspberry cream insert. Draw a line of candied red fruit. Place a strip of lemon sponge. Add another layer of lemon whipped cream. Freeze and remove from the mould.  Spray yellow and green. Decorate with the plates, green tips and red fruit decorations.

    Assembly and finishing

    Assembly & finishing

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