Storm
- Level:
-
Difficult
Sablé Breton
Used products: Sablé Breton
-
62 gegg yolks
-
126 gfine sugar
-
184 gT55 flour
-
6 gbaking powder
-
0.2 gsalt
-
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
-
85 g35% cream
-
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
-
140 gfine sugar
-
50 glime juice
-
110 ginvert sugar
-
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.
Comments