Lemon turnovers | Corman International
A recipe for Baker-Pastry Chef | 2 completion stages
Ingredients
- 940 g croissant dough
- 250 g Dairy butter 82% fat – Sheet
- 1 Batch of lemon cream
- 5 egg wash
- 5 g brown sugar
- 5 g 30° Baumé syrup
- 100 g lemon juice
- 4 Peel of 1 lemon
- 120 g Dairy butter 82% fat – Block
- 180 g sugar
- 180 g eggs
- 8 g Pastry cream powder
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