Recipe Pearly Lemon Tartlets

To prepare this dish

Ingredient list

Pastry

422 g plain flour (T55, approximately 11% protein)
176 g icing sugar
70 g almond powder
5 g salt
246 g Elle & Vire gourmet butter 82% fat
82 g egg

Joconde biscuit

90 g icing sugar
135 g almond powder
36 g plain flour (T55, approximately 11% protein)
179 g egg
32 g Elle & Vire gourmet butter 82% fat
117 g egg white
72 g sugar

Citrus cream

92 lemon juice
92 lime juice
46 yuzu puree
4 lemon zest
4 lime zest
328 egg white
328 sugar
46 gelatin mass
131 cream cheese
131 Elle & Vire gourmet butter 82% fat

Pear-citrus confit

60 g lime juice
60 g lemon juice
30 g yuzu puree
340 g pear puree
8 g lemon zest
8 g lime zest
85 g sugar (1)
10 g pectin NH
15 g dextrose
100 g sugar (2)
SQ soluble yellow colouring

Glucose meringue

51 g glucose syrup
33 g egg white

Marshmallow cream with cream cheese

63 g milk
10 g honey
42 g gelatin mass
65 g cream cheese
200 g Excellence whipping cream 35% fat
75 g glucose meringue

Candied lemon peel strips

4 g lemon
500 g sugar
500 g water
SQ soluble yellow colouring
SQ water-soluble red colouring

Gelatine mass

13 g powdered fish gelatine 200 blooms
75 g water

Cream egg wash

200 g egg yolk whisked
100 g Excellence whipping cream 35% fat
100 g milk

Hot mirror glaze

273 g hot neutral glaze
27 g water

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Pastry

   Work the flour, icing sugar, salt and ground almonds with the butter. Work in the eggs until just combined. Place in the refrigerator.
   

2. 2

   Joconde biscuit

   In a food processor, combine the icing sugar, ground almonds and flour. Combine with the eggs then beat to the ribbon on speed 2 of the stand mixer using the paddle attachment. Stir in the melted butter. Beat the egg whites stiff with the sugar then gently combine the two mixtures.
   

3. 3

   Citrus cream

   Heat the citrus juices, yuzu purée and zests. Strain through a conical sieve. Add the blanched egg whites and sugar. Heat slowly to boiling. Add the gelatine masse and the cream cheese. At 35°C, incorporate the cold butter cut into pieces. Mix with a hand blender for a perfect emulsion. Refrigerate for at least 4 hours (ideally overnight).
   

4. 4

   Pear-citrus confit

   Heat the lemon and lime juice with the zests and the pear and yuzu purées. At 40°C, add the combined pectin and sugar (1). Bring to the boil then add the combined dextrose and sugar (2). Heat to 102°C or 45° Brix. Add the colouring. Transfer the confit to a recipient and place in the refrigerator.
   

5. 5

   Glucose meringue

   Combine the egg whites and glucose syrup. Warm to 40°C in a bain-marie and beat.
   

6. 6

   Marshmallow cream with cream cheese

   Bring the milk to the boil. Add the honey, gelatine mass and cream cheese. Fold into the stiffly whipped cream then gently fold in the glucose meringue.
   

7. 7

   Candied lemon peel strips

   Remove the zest of the lemons with a vegetable peeler. Blanch in the boiling water. Prepare a syrup with the water and sugar. Add the colouring, then slowly cook the lemon zests over low heat until translucent. Strain and cut into strips.
   

8. 8

   Gelatine mass

   Rehydrate the gelatine in the cold water for 20 minutes (minimum). Melt in the microwave and set aside in the refrigerator.
   

9. 9

   Cream egg wash

   Combine all ingredients and store in the refrigerator.
   

10. 10

    Hot mirror glaze

    Heat ingredients together and bring to the boil.
    

11. 11

    Assembly and finishing touches

    Roll out the pastry to a thickness of 2 mm. Let rest in the refrigerator. Press into buttered Ø7.5-cm tartlet rings. Bake in a 150°C convection oven for approximately 15 minutes. Remove from the rings and brush the tartlet shells with the egg wash. Bake again in a 150°C convection oven for approximately 10 minutes.

    Spread 600 g of Joconde biscuit on a sheet of baking paper within a frame. Remove the frame and bake in a 200°C convection oven for approximately 8 minutes. Place on a cooling rack immediately after removing from the oven to let cool. Cover with plastic wrap and refrigerate overnight. Cut into Ø5-cm rounds.

    Fill the tartlet shells with 10 g of confit, top with a biscuit round then pipe out 50 g of citrus cream and place in the freezer.

    Using a plain 8 mm nozzle, pipe out a circle of 7 balls of marshmallow cream cheese of various sizes over the surface of the tartlets and return them to the freezer. Spray lightly with glaze, then decorate the centre of the tartlets with 10 g of warmed confit and the candied lemon peel strips.
    

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