En Cas de 'Rush' (In Case of a Rush)

En Cas de 'Rush' (In Case of a Rush)

Level:
Difficult

Almond Biscuit

Used products: Almond Biscuit

  • 3 piece(s)
    fresh egg whites
  • 120 g
    icing sugar
  • 60 g
    almond powder
  • 30 g
    flour
  • 1 zest
    lemon zest
  • 100 g
    butter

Preparation: Almond Biscuit

Whisk egg whites, and add flour, sugar, almond powder and lemon zest.
Melt butter and mix together with previous mixture.
Spread out on baking sheet and bake at 200°C.

Fondant Feuilletine

Used products: Fondant Feuilletine

Preparation: Fondant Feuilletine

Melt chocolate, and mix together with Pailleté Feuilletine™ and praliné.
Frame, leave to crystallise and cut into small circles.

Lemon and Chocolate Crémeux

Used products: Lemon and Chocolate Crémeux

Preparation: Lemon and Chocolate Crémeux

Heat together Fruit'Purée Lemon Capfruit, lemon zest and 150 g of sugar.
Bring to a boil and add agar agar.
Mix together eggs and 150 g of sugar.
Mix together lemon mixture and egg mixture, and bring to a boil.
Pour over chocolate and emulsify.
Add butter and emulsify.

Pear Cream

Used products: Pear Cream

  • 100 g
    pear eau de vie
  • 20 g
    lemon juice
  • 500 g
    Fruit'Purée Pear Williams Capfruit
  • 60 g
    sugar
  • 6 g
    agar
  • 80 g
    butter

Preparation: Pear Cream

Flambé eau de vie.
Mix together with Fruit'Purée Pear Williams Capfruit and lemon juice, and bring to a boil.
Mix together sugar and agar agar, and add.
Bring to a boil and emulsify.
Add butter and emulsify.