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)
To make Ganache, place half of cream and lemon zest on a saucepan over medium heat to boil
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
Add the other half of cream at room temperature, a mat creamy texture should be
Place a clingfilm in contact directly with the ganache, set on refrigerator during at least 8hours
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
Place on a saucepan lemon juice and start heating
Mix sugar, eggs and corn flour. Place it on the pan with the lemon until it starts boiling
Place a clingfilm in contact directly with the lemon cream and let it cool down on fridge
CRUNCHY
Place chocolate on saucepan until it melts, mix it with the feuillantine and peanut butter
INSERT (8h fridge)
Place lemon cream and crunchy on a mold for insert and place into the fridge for at least 8h
LEMON ASSEMBLY (8h fridge)
Place whipped ganache on a lemon silicon mold with the insert and place on fridge for at least 8h
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)
Unmold frozen lemon and place it into the chocolate coating at 40°C
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:
Wishing you bright days and lot of fun!