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Lemon

This document provides recipes for lemon cream, an almond pistachio cake, and a glaze. The lemon cream recipe calls for mixing eggs, sugar, lemon juice and zest, and soaking gelatin before cooking the mixture and emulsifying it with butter. The cake recipe involves mixing almond and pistachio pastes with butter and sugar before adding eggs and flour. It is baked for 15-20 minutes. The glaze is made by boiling water and neutral glaze and adding food coloring before using it to coat the assembled dessert of lemon cream piped into a mold and topped with the almond cake.

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Irina Mihaela
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3K views2 pages

Lemon

This document provides recipes for lemon cream, an almond pistachio cake, and a glaze. The lemon cream recipe calls for mixing eggs, sugar, lemon juice and zest, and soaking gelatin before cooking the mixture and emulsifying it with butter. The cake recipe involves mixing almond and pistachio pastes with butter and sugar before adding eggs and flour. It is baked for 15-20 minutes. The glaze is made by boiling water and neutral glaze and adding food coloring before using it to coat the assembled dessert of lemon cream piped into a mold and topped with the almond cake.

Uploaded by

Irina Mihaela
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
Download as docx, pdf, or txt
Download as docx, pdf, or txt
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Bogotá, Colombia

antonio.bachour Lemon Petit Recipe:


Lemon Cream
250 g eggs
175 g sugar
175 g fresh lemon juice
1 lemon zest
175 g unsalted butter, soft
5 g silver gelatin sheet
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Mix sugar and zest in
the food processor .
Cook eggs, lemon sugar, and lemon juice over a bain Marie until 82C. Add the hydrated gelatin. Cool
the mixture to 30C and emulsify with the butter.
Almond pistachio Cake
150 g almond paste 50 g pistachio paste
180 g unsalted butter, softened
175 g granulated sugar
1vanilla bean, split & scraped
160 g whole eggs
150 g flour
3 g baking powder
Pinch of salt
170 g Greek yogurt
Preheat oven to 162 C/ 325°F.
Beat almond paste, pistachio paste,butter, sugar and vanilla until smooth in the bowl of a stand
mixer fitted with a paddle attachment. Add eggs slowly, mixing between each addition. Sift cake
flour, baking powder and salt over egg mixture. Add Greek yogurt, beat until smooth and pour evenly
into half sheet pan. Bake for 15-20 minutes until golden.
Glaze
500 g Valrhona absolute cristal nappage
60 g water
Yellow food color
Bring water and neutral glaze to a boil, add the food color. Cool and use at 55C. Assembly
Pipe lemon cream into silicone mold. Place a disk of almond cake and freeze it. Unmold lemon cream
and glaze/ Place on top of sable disk. Photo by @nitzrubin

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