Storm
- Level:
-
Difficult
Sablé Breton
Used products: Sablé Breton
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62 gegg yolks
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126 gfine sugar
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184 gT55 flour
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6 gbaking powder
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0.2 gsalt
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124 gunsalted butter
Preparation: Sablé Breton
Mix all ingredients in a food processor.
Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes.
Cut into lightning bolt shape.
Gianduia and Sicilian Lemon Ganache
Used products: Gianduia and Sicilian Lemon Ganache
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190 gM-6GD-N
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85 g35% cream
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28 glemon zest
Preparation: Gianduia and Sicilian Lemon Ganache
Boil together cream and lemon zest in sauce pan.
Pour over gianduja and mix well.
Lime Marshmallow
Used products: Lime Marshmallow
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140 gfine sugar
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50 glime juice
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110 ginvert sugar
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56 ggelatin mass
Preparation: Lime Marshmallow
Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C.
Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.
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