Composition
- Lemon Crumble
- Lemon Marmalade
- Lemon Cream
- White Chocolate Foam
- Yellow Spray
- Gold Spray
- Passion Fruit Crisp
- Cocoa Crumble
Lemon Crumble
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cake Flour | 290 g |
| Butter | 220 g |
| Almond powder | 240 g |
| Sugar | 240 g |
| Lemon Zest | 5 u |
Method
Bring the butter to room temperature and mix together with the sugar and lemon zest. Sift the cake flour and almond powder. Mix the sifted dry
ingredients into the butter and sugar mixture. Chill the dough until it hardens. Bake in convection oven at 160°C until golden brown.
Lemon Marmalade
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 120 g |
| Water | 90 g |
| Lemon | 80 g |
| Lemon Juice | 10 g |
Method
Slice finely the lemon and then cut into small triangles. Combine water, lemon juice and sugar to a boil, add
the lemon and slowly cook until this reaches a marmalade texture.
Lemon Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 200 g |
| Butter | 300 g |
| Pasteurized Whole Egg | 225 g |
| Lemon Juice | 180 g |
| Lemon Zest | 12 g |
| Gelatin Sheets | 4 g |
Method
Mix briefly the eggs with the sugar, add the lemon juice and the zest, cook to 82°C. Add the hydrated
gelatin. Pour on the butter and emulsify well
White Chocolate Foam
| INGREDIENTS | MEASUREMENT |
|---|---|
| Valrhona Opalys 33% | 100 g |
| Pasteurized Egg White | 100 g |
| Cream 35% | 50 g |
Method
Mix all ingredients, transfer to a siphon and charge with three cartridges.
Yellow Spray
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cocoa Butter | 250 g |
| Valrhona Opalys 33% | 250 g |
| Yellow fat-soluble color powder | 4 g |
Method
Separately melt the couverture and cocoa butter to 40-50°C. Combine.
Gold Spray
| INGREDIENTS | MEASUREMENT |
|---|---|
| Kirsch | q.s. |
| Gold Powder | q.s. |
Method
Mix together and fill the airbrush.
Passion Fruit Crisp
| INGREDIENTS | MEASUREMENT |
|---|---|
| Passion Fruit Puree | 150 g |
| Mango Puree | 50 g |
| Glucose | 50 g |
| Sugar | 20 g |
| Pectin NH | 5 g |
| Black Sesame | q.s. |
Method
Mix the sugar and pectin. Cook the passion fruit puree, mango puree and glucose to 60°C. Add the sugar-pectin mixture to a boil for approx 2 minutes. Leave in the convection oven at 70°C overnight. Store in an airtight container.
Cocoa Crumble
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 50 g |
| Sugar | 50 g |
| Cake Flour | 50 g |
| Almond Powder | 30 g |
| Cocoa Powder | 25 g |
Method
Beat the butter and sugar in the bowl of a mixer with a paddle. Add the cake flour, almond powder,
cocoa powder, previously sifted together. Spread the crumble evenly on the silicone mat. Bake at 80°C
for approx 4 hours. Remove from the oven and cool before reserving in an airtight container.
Products Used
- 20-23 g / 0.71-0.81 oz. /pc.
- 9 pcs. / tray, 5 trays / box
- L: 115 mm, 4.53 in
- W: 79 mm, 3.11 in
- H: 39 mm, 1.54 in
