Petit Gateau Lemon
Embark on a culinary journey of exquisite flavours with our Petits Gateaux. Indulge in the zesty elegance of lemon.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| lemon puree | 150g |
| sugar | 50g |
| egg yolk | 50g |
| butter | 135g |
| gelatine | 1g |
| brown sugar (bastard sugar) | 85g |
| whole egg | 10g |
| baking powder | 2g |
| sodium bicarbonate | 0.5g |
| flour | 115g |
| ovablanca (meringue powder) | 200g |
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Lemon crémeux
50g lemon puree - 50g sugar - 50g egg yolk - 50g butter - 1g gelatine
Soak the gelatine. Heat all ingredients, except the butter, until 83°C. Cool down until 38°C. Add the butter (at room temperature) to the mixture.
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Sablée breton
85g butter - 85g brown sugar (bastard sugar) - 10g whole egg - 2g baking powder - 0.5g sodium bicarbonate - 115g flour
Soften the butter in the kitchen machine. Add the brown sugar (bastard sugar). Add the whole egg. Add the flour together with the baking powder and sodium bicarbonate. Store in the fridge overnight. Roll out at 6mm. Put in a round baking mold of 4cm. Bake for 18 min at 210°C.
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Lemon meringue
100g lemon puree - 200g ovablanca (meringue powder)
Whip all ingredients for 5min in a kitchen machine.
