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

Sweet Snack on the Go

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

Recipe components

Almond Biscuit

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

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

IngredientsPreparation

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

Lemon and Chocolate Crémeux

IngredientsPreparation
  • 400ml
    Fruit'Purée Lemon Capfruit
  • 4zest
    lemon zest
  • 300g
    sugar
  • 6g
    agar
  • 8piece(s)
    whole egg(s)
  • 150g
    butter

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

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

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.