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  • Lemon

    Încărcat de

    Irina Mihaela
    2K vizualizări2 pagini
    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.

    Descriere originală:

    Lemon Tart reteta

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    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.

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca DOCX, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    2K vizualizări2 pagini

    Lemon

    Încărcat de

    Irina Mihaela
    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.

    Drepturi de autor:

    © All Rights Reserved
    Descărcați ca DOCX, PDF, TXT sau citiți online pe Scribd
    Indicator pentru conținut neadecvat
    din 2

    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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