Sablé Breton

Used products: Sablé Breton

  • 62 g
    egg yolks
  • 126 g
    fine sugar
  • 184 g
    T55 flour
  • 6 g
    baking powder
  • 0.2 g
  • 124 g
    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

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

  • 140 g
    fine sugar
  • 50 g
    lime juice
  • 110 g
    invert sugar
  • 56 g
    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.