Lemon Pastry optical illusion

Lemon Pastry optical illusion called on french a “Trompe l’Oeil” becomes popular on 2015 thanks to Cedric Grolet french chef Patissier who won the price as Best Pastry Chef of the Year. It takes some time to make them but totally worth it.

On our Aten-Te Aute Lab we like to do Recipes on a traditional way using simple tools, so take your time and enjoy. 

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Lemon Pastry Optical illusion


Prep time : 90 minutes
Freezing time : 16 hours
Total time : 1 day
Servings : 4 units


INGREDIENTS

WHIPPED GANACHE

250g DOUBLE CREAM/HEAVY CREAM 30%

24g GELATIN ((3g gelatin+21g water)

60g WHITE CHOCOLATE 30/35%

1 LEMON ZEST

LEMON CREAM

50g LEMON JUICE

75g EGG*

35g SUGAR

10g CORN FLOUR (MAIZENA)

CRUNCHY

12g FEUILLANTINE

12g WHITE CHOCOLATE 30/35%

12g PEANUT BUTTER*

COATING

250g WHITE CHOCOLATE 30/35%

250g CACAO BUTTER

FOOD COLORING LIPO YELOW OR GREEN

VELVET SPRAY FOOD COLORING

*at room temperature


METHOD

Clean bowls & whisks with white vinegar before starting this recipe 

GANACHE (8h fridge)

  1. To make Ganache, place half of cream and lemon zest on a saucepan over medium heat to boil

  2. Place white chocolate on a medium size bowl with gelatin (previously hydrated), place the hot cream on step 1. Let it rest for 10 seconds, start whisking slowly - it should incorporate between 30 to 50 seconds

  3. Add the other half of cream at room temperature, a mat creamy texture should be

  4. Place a clingfilm in contact directly with the ganache, set on refrigerator during at least 8hours

  5. once to be used to assembly the lemon, place the ganache on the electric mixer (kitchen aid at speed 8 for 5min) until you get a pic and voila! you have a whipped ganache

LEMON CREAM

  1. Place on a saucepan lemon juice and start heating

  2. Mix sugar, eggs and corn flour. Place it on the pan with the lemon until it starts boiling

  3. Place a clingfilm in contact directly with the lemon cream and let it cool down on fridge 

CRUNCHY

  1. Place chocolate on saucepan until it melts, mix it with the feuillantine and peanut butter

INSERT (8h fridge)

  1. Place lemon cream and crunchy on a mold for insert and place into the fridge for at least 8h

LEMON ASSEMBLY (8h fridge)

  1. Place whipped ganache on a lemon silicon mold with the insert and place on fridge for at least 8h

  2. Coating: place white chocolate and cocoa butter on a saucepan until it start melting. Add the foodcoloring for chocolate* and mix it. Place all the mix on a liter container (you can reuse the preparation several times by reheating the preparation)

  3. Unmold frozen lemon and place it into the chocolate coating at 40°C

  4. Spray with the velvet spray to found the optical illusion of a lemon

 *liposoluble coloring.

Bonne dégustation


NOTES

  • Special tools you need:

    • silicon lemon mold

    • liter container

    • lipo food coloring


At Aten-Te Aute we have created three lists that includes equipments, ingredients and places that we recommend, we use them either for personal or professional purposes, we invite you to have a look: 

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Wishing you bright days and lot of fun! 

 

Gaby & Carlos 


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