En Cas de 'Rush' (In Case of a Rush)
- Level:
-
Difficult
Almond Biscuit
Used products: Almond Biscuit
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3 piece(s)fresh egg whites
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120 gicing sugar
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60 galmond powder
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30 gflour
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1 zestlemon zest
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100 gbutter
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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300 gsugar
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6 gagar
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8 piece(s)whole egg(s)
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150 gbutter
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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100 gpear eau de vie
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20 glemon juice
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500 gFruit'Purée Pear Williams Capfruit
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60 gsugar
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6 gagar
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80 gbutter
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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