The White
Pastry recipeFor 10 Plates
-
Basic custard
Ingredients
- Cream - 500 g
- Milk - 350 g
- Egg yolk - 200 g
- Sugar - 100 g
- Lemon (zest) - 2 g
Bring to a boil the cream, milk and lemon zest.
Pour the egg yolks previously mixed with the sugar.
Cook to 82°C and strain.
Add the Lemon purée at the end.
-
Light lemon cream
Ingredients
- Custard - 1 000 g
- White Chocolate 33% - 580 g
- Gelatin - 7 g
Strain the hot custard, add the gelatin, then make a emulsion with the melted chocolate.
Finish the emulsion with a hand blender
-
Lemon compote
Ingredients
- Sugar - 2 g
- Pectin NH - 1 g
- Citric acid - 1 g
Mix the sugar with the pectin.
Heat the purée to 50°C and add the sugar mixture.
Bring to the boil and keep cooking.
Test to see if it is cooked.
Add the citric acid.
-
Crumble base
Ingredients
- Melted white chocolate - 400 g
- Hazelnut crumble - 375 g
- Puff pastry (cooked) - 275 g
- Crispy feuilletine - 350 g
Mix it all together.
-
Lemon mousse
Ingredients
- Water - 50 g
- Sugar - 10 g
- Sucro - 1 g
Bring at boil the water and Lemon purée.
Then add the sugar and Sucro, mix properly.
Lastly, use at the room temperature.
-
Lemon Marshmallow
Ingredients
- Sugar - 185 g
- Invert sugar - 140 g
- Gelatin - 20 g
- Fresh lemon pulp - 122 g
- Water - 40 g
Soak the gelatin in cold water.
In a saucepan, mix the sugar, water, invert sugar (58 g) and cook to 116°C.
Pour step by step the cooked sugar over the invert sugar (82 g)
Leave to cool before adding the soaked gelatin.
Whisk and add the lemon pulp.
Pour the marshmallow mixture into a 1 cm high frame on a Silpat previously grease.
Let set for 24 h.
-
White transparent tuile
Ingredients
- Water - 160 g
- Oil - 60 g
- Flour - 30 g
- white coloring - 1 g
Mix all the ingredients together, blend and strain.
Drop a spoonful of the mixture in a very hot pan bring at boil, evaporate all the water
When it’s finished, put it on a paper to absorb the oil.
-
Lemon sorbet
Ingredients
- Water - 1 965 g
- Glucose powder - 215 g
- Invert sugar - 20 g
- Sugar - 732 g
- Stabilizer - 18 g
Warm the water and when it reaches 35 - 40°C, add the atomized glucose, invert sugar and sugar previously mixed with stabilizer
Pour into the melted Lemon purée.
Pasteurize the mixture at 85°C, then chill rapidly to 4°C.
Set aside in the fridge for 4 h to 12 h and churn.
-
Assembly
In a deep plate, put a 7 cm diameter metal ring.
With a piping bag fill 5 mm with light lemon cream, pour some drops of lemon compote.
Then cover until the ring level with the white chocolate crumble.
Remove the ring, add the lemon mousse around.
Put 3 pieces of marshmallow, candied lemon zests and add one quenelle of lemon sorbet.
Lastly, place the transparent tuile cookie and silver leaves on the top.