En Cas de 'Rush' (In Case of a Rush)
- Level:
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Difficult
Almond Biscuit
Used products: Almond Biscuit
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3 piece(s)fresh egg whites
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4.2 ozicing sugar
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2.1 ozalmond powder
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1.1 ozflour
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1 zestlemon zest
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3.5 ozbutter
Preparation: Almond Biscuit
Whisk egg whites, and add flour, sugar, almond powder and lemon zest.
Melt butter and mix together with previous mixture.
Spread out on baking sheet and bake at 200°C.
Fondant Feuilletine
Used products: Fondant Feuilletine
Preparation: Fondant Feuilletine
Melt chocolate, and mix together with Pailleté Feuilletine™ and praliné.
Frame, leave to crystallise and cut into small circles.
Lemon and Chocolate Crémeux
Used products: Lemon and Chocolate Crémeux
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400 mlFruit'Purée Lemon Capfruit
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4 zestlemon zest
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10.6 ozsugar
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0.2 ozagar
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8 piece(s)whole egg(s)
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5.3 ozbutter
Preparation: Lemon and Chocolate Crémeux
Heat together Fruit'Purée Lemon Capfruit, lemon zest and 150 g of sugar.
Bring to a boil and add agar agar.
Mix together eggs and 150 g of sugar.
Mix together lemon mixture and egg mixture, and bring to a boil.
Pour over chocolate and emulsify.
Add butter and emulsify.
Pear Cream
Used products: Pear Cream
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3.5 ozpear eau de vie
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0.7 ozlemon juice
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1.1 lbFruit'Purée Pear Williams Capfruit
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2.1 ozsugar
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0.2 ozagar
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2.8 ozbutter
Preparation: Pear Cream
Flambé eau de vie.
Mix together with Fruit'Purée Pear Williams Capfruit and lemon juice, and bring to a boil.
Mix together sugar and agar agar, and add.
Bring to a boil and emulsify.
Add butter and emulsify.
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