Скачать или смотреть Pavoni Italia Professional KE101 Ondulation by Jérôme de Oliveira

Lemon Soft Biscuit:

Lemon marmalade: 98.8 g
Almond paste: 493.9 g
Fresh eggs: 329.3 g
Lemon zest: 10.5 g
Grape seed oil: 171.2 g
Potato starch: 46.1 g
Fresh egg whites: 197.6 g
Granulated sugar: 52.7 g

Instructions:
In a food processor, mix the marmalade, almond paste, and eggs.
Add the lemon zest, oil, and starch.
Whip the egg whites warm with the sugar.
Gently fold into the previous mixture.
Bake at approximately 190°C (374°F).


Mandarin Marmalade:

Mandarin purée: 176.5 g
Mandarins: 661.8 g
Granulated sugar: 264.7 g
Granulated sugar: 88.2 g
Pectin NH: 8.8 g

Instructions:
Soak the citrus fruits in cold water. Drain, rinse, and change the water 3 times every 8 hours, for a total soaking time of 24 hours.
Boil the citrus fruits in water until tender.
Let cool. Slice into rounds.
Mix the fruit slices with sugar and juice.
Cook over low heat until reaching 40° Brix.
When the marmalade is ready, add the sugar and pectin.
Boil for another 30 seconds.
Let cool and blend.
Strain everything through a sieve.
Spread 140 g of marmalade over the biscuit and keep 40 g for decorating the top of the cake.


Double Lemon Mousse:
Lemon cream: 695.2 g
Lemon purée: 287.5 g
Gelatin mass: 152.5 g
Fresh egg whites: 244.9 g
Granulated sugar: 287.5 g
35% UHT heavy cream: 532.4 g

Instructions:
Melt the gelatin in the lemon juice. Add to the lemon cream. Heat to 25°C (77°F).
Cook the sugar to 121°C (250°F) to make an Italian meringue with the egg whites.
Once the lemon cream reaches 25°C, add the whipped cream, then fold in the Italian meringue.


Lemon Cream:

Lemon purée: 203.8 g
Lemon paste: 1.3 g
Granulated sugar: 220.5 g
Fresh eggs: 220.5 g
Fresh egg yolks: 49.0 g
Dessert gelatin: 12.7 g
Pastry cream powder: 8.1 g
Extra fine butter: 284.1 g

Instructions:
Cook the lemon purée, lemon paste, sugar, eggs, yolks, pastry cream powder, and dessert gelatin like a pastry cream for 5 minutes at a boil.
Add the butter at 35°C (95°F) and blend until completely emulsified.

Lemon Tart Base:
Streusel: 95.6 g

Yuzu coating: 22.9 g

Feuilletine: 11.5 g

Instructions:
Lightly mix the streusel, then add the melted coating.
Gently fold in the feuilletine.

Gluten-Free Streusel:
Raw almond flour: 49.7 g

Rice flour: 49.7 g

Granulated sugar: 49.7 g

Extra fine butter: 49.7 g

Fine salt: 1.2 g

Instructions:
Mix the butter and sugar, then add the flours. Be careful not to overmix.
Stop when the dough is homogeneous.
Sift onto a baking sheet.
Freeze the baking sheets, then store in containers in the freezer.

Credits: Le Photographe du Dimanche