Sablé Breton

Used products: Sablé Breton

  • 2.2 oz
    egg yolks
  • 4.4 oz
    fine sugar
  • 6.5 oz
    T55 flour
  • 0.2 oz
    baking powder
  • 3.1 gr
  • 4.4 oz
    unsalted butter

Preparation: Sablé Breton

Mix all ingredients in a food processor.
 Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes.
Cut into lightning bolt shape.

Gianduia and Sicilian Lemon Ganache

Used products: Gianduia and Sicilian Lemon Ganache

  • 6.7 oz
  • 3.0 oz
    35% cream
  • 1.0 oz
    lemon zest

Preparation: Gianduia and Sicilian Lemon Ganache

Boil together cream and lemon zest in sauce pan.
Pour over gianduja and mix well.

Lime Marshmallow

Used products: Lime Marshmallow

  • 4.9 oz
    fine sugar
  • 1.8 oz
    lime juice
  • 3.9 oz
    invert sugar
  • 2.0 oz
    gelatin mass

Preparation: Lime Marshmallow

Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C.
Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.