Antonio Bachour’s Lemon Almond DELICE | Pastry Arts
Antonio Bachour's Lemon Almond DELICE comprised of Almond Cake, Citrus Crumble, Lemon Whipped Ganache, Mango-Passion Fruit Jelly & Nappage Spray.
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Cooking tools:
- Stand mixer
- Blender
- Piping bag
- Kitchen scale
- Instant-read thermometer
- Microplane
- Fine-mesh sieve
- Sifter
- Cooling rack
- Candy rack
- Baking sheet
- Parchment paper
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Frame
- Measuring cup
- Measuring spoon
Ingredients
- 130 g all-purpose flour
- 100 g soft brown sugar
- 100 g ground almonds
- 100 g unsalted butter (84 % fat), chilled and cut into cubes
- Finely grated zest of 1 lemon
- Finely grated zest 1 orange
- 30 g lemon zest
- 970 g heavy cream (35 % fat), divided
- 30 g invert sugar
- 30 g glucose
- 450 g Valrhona Ivoire white chocolate
- 2 tsp orange blossom water
- 80 g granulated sugar
- 10 g pectin NH
- 400 g mango puree
- 200 g passion fruit puree
- 15 g lemon juice
- 16 g gelatin (silver), bloomed
- 500 g Valrhona Absolut Cristal Nappage
- 50 g water
- 1 vanilla bean seed
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