Butter |
125g |
Hazelnut flour |
125g |
Brown sugar |
125g |
Flour |
125g |
Fleur de sel |
1g |
Lemon zest |
25g |
Chopped hazelnuts |
125g |
Lemon puree 90% The Essentials |
500g |
Pear Williams puree 90% |
210g |
Sugar |
210g |
Inulin |
40g |
Starch |
35g |
Lemon confit |
1.150g |
Cream 35% m.g. |
500g |
Neutral glace |
150g |
Gelatine mass |
23g |
Hazelnut and lemon streusel
Ingredients
Butter
125g
125g
Brown sugar
125g
Flour
125g
Fleur de sel
1g
Lemon zest
5g
125g
Preparation
- Toast the hazelnuts, then coarsely chop them.
- Mix the powders with the cold butter, cut into cubes, together with the lemon zest, until a crumbly texture is obtained, then add the chopped hazelnuts.
- Add the chopped hazelnuts to the streusel.
- Crumble the streusel through a sieve and bake at 150°C (302°F) for 20 minutes.
- Baking temperature: 150–155°C (302–311°F).
Lemon confit
Ingredients
Lemon puree 90% The Essentials - Ravifruit
500g
Pear Williams puree 90% - Ravifruit
210g
Sugar
210g
Inulin
40g
Starch
35g
Lemon zest
20g
Preparation
- Weigh and mix the purées together.
- Take half of the purée weight, mix it with the gelatin, and let it hydrate for at least 30 minutes.
- Mix together sugar, starch, and inulin. In a saucepan, pour in the remaining half of the purée, incorporate the sugar, starch, and inulin mixture, then blend.
- Bring to a boil while stirring.
- Remove from heat, add the gelatinized purée mixture, and blend again.
- Use immediately or store at 4°C (39°F).
- Once the confit is cold, soften it in a stand mixer with the paddle attachment to make it easier to pipe.
Lemon cremeux
Ingredients
Lemon confit
500g
Cream 35% m.g.
250g
Preparation
- Prepare the confit.
- Pour the cold liquid cream into the hot confit.
- Blend thoroughly.
- Pour immediately to create the inserts and let crystallize for several hours in the refrigerator at 4°C (39°F).
Lemon whipped cream
Ingredients
Lemon confit
500g
Cream 35% m.g.
250g
Preparation
- Prepare the confit and pour in the cream.
- Blend thoroughly and let rest overnight at 4°C (39°F).
- Add the 35% fat liquid cream and blend thoroughly.
- Ideally, let rest overnight at 4°C (39°F).
Glacage
Ingredients
Lemon confit
150g
Neutral glace
150g
Gelatine mass
23g
Preparation
- Weigh the confit, neutral glaze, and gelatin mass.
- Heat them together to about 60°C (140°F).
- Blend until a perfectly smooth glaze is obtained.
- Store in the refrigerator, covered with cling film in contact, or let cool to use immediately.
- To create a spatula or spray glaze, heat the mixture to the indicated temperature.
Final composition
- Place 12 g of streusel into the glasses.
- Slightly soften the lemon confit in a stand mixer with the paddle attachment, then pipe 10 g of confit onto the streusel.
- Pipe 15 g of crémeux over the confit. Whip the lemon cream and pipe 20 g over the crémeux using a star nozzle.
- Heat the glaze to 37–38°C (99–100°F) and pipe about 5 g.
- Decorate with DOBLA LEMON DECORATION.
Christophe Domange
World Frozen Desserts Champion
Passionate about gastronomy, he began his studies with a bachelor's degree in hospitality and catering, specializing in cuisine. He then went to the United States to work in a French restaurant.
