Recipes

LEMON MERINGUE MINI

SABLÉ BRETÓN

IngredientsPreparation
  • 225 g butter
  • 210 g sugar
  • 90 g egg yolks
  • 300 g flour
  • 6 g raising agent
  • 6 g salt

1 Homogenize the butter with the spatula.
2 Add the sugar and then the egg yolks.
3 Sieve the rest of the ingredients and add them to the mixture.
4 Pour into the silicone mould with a piping bag with a nº10 round tip.
5 Cook at 170ºC for about 21 minutes.

LEMON GANACHE

IngredientsPreparation
  • 135 g lemon juice
  • 1 g gelatin leaves
  • 20 g glucose syrup
  • 20 g invert sugar
  • 420 g Nacar

1 Heat up the juice and sugars at 40ºC.
2 Dissolve the gelatin.
3 Melt the white chocolate.
4 Add to the first part.
5 Emulsify.
6 Leave in the fridge, tightly covered in cling film, until it has the right texture to pour with a piping bag.

MERINGUE

IngredientsPreparation
  • 150 g sugar
  • 100 g fresh egg whites
  • 0.5 g gelatin leaves

1 Heat up the egg whites with the sugar and the gelatin leaves at 40ºC.
2 Whip in the food mixer.
3 Pour over the lemon ganache with a nº10 tip.

OTHERS

Gold flakes.

TO FINISH

Pour the lemon ganache with a piping bag with a nº8 round tip over the sable bretón.
Place a dot of meringue over the ganache.
Finish by sprinkling some gold flakes.