The White

Pastry recipe

For 10 Plates

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The White
Gilles WINTENBERGER

Gilles WINTENBERGER

Pastry Chef
The 38 year-old Gilles Wintenberger, who is a native of Alsace in Eastern France, has been the Executive pastry chef of the Chedi Muscat hotel in Oman since 2014. Gilles first apprenticed with the gre...
  1. 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.
     

  2. 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
     

  3. 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.
     

  4. 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.

  5. 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.
     

  6. 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.
     

  7. 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.
     

  8. 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.
     

  9. 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.
     

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