Home > Recipes > Pastry > Entremets > Souvenir de Toscane
Souvenir de Toscane
Ingredients:
- Barry Glace Fondant
- Praline Tradition Lenôtre
- Pailleté feuilletine™
- Dark origin couverture Saint-Domingue
Praline biscuit
| Preparation | Ingredients |
| Beat | 400 g egg yolks
40 g granulated sugar 450 g Praliné Tradition Lenôtre |
|
Separately, beat |
390 g egg whites
190 g granulated sugar |
| Mix the two together and sprinkle on | 200 g sieved flour |
| Smooth out | 800 g per baking sheet |
| Powder with | Pailleté FeuilletineTM before baking |
Panacota cream
| Preparation | Ingredients |
| Bring to a boil | 600 g single cream
45 g butter 180 g granulated sugar 30 g lemon zest (non treated) 3 vanilla pods |
| Add | 24 g sheets of gelatine |
| Cool to 30°C | |
| add | 30 g Cointreau |
| And at 20 | 600 g whipped cream |
Saint-Domingue cream
| Preparation | Ingredients |
| Poach at 85°C |
560 g milk
|
| Add | 22 g sheets of gelatine |
| Strain over | 450 g dark origin couverture Saint-Domingue |
| Add to finish at 30°C | 800 g whipped cream. |
Julienne of semi-preserved lemons
| Preparation | Ingredients |
| Peel with a vegetable peeler | 3 non-treated lemons |
| Cut into very thin slices (julienne) | |
| Blanche in boiling water with | a pinch of salt |
| Bring back to a boil and drain | |
| Bring to a boil | 1000 g water
500 g granulated sugar |
| For 10 minutes, leave to simmer with | the lemon zests |
| Leave to cool in | the syrup |
| With cling film, seal | the product |
| Drain before using | |
| To give a frosted look, roll in | granulated sugar |
Assembling
| Preparation | Ingredients |
| Put | the dessert together |
| Smooth it with a wide comb to create wave shapes | the dessert |
| With a palette knife, smooth | each side |
| Spray the frozen dessert with | Barry Glace Fondant melted to 45°C |
| Decorate with | semi-preserved lemon zest |