Marcona | Valrhona
Make the lemon confit and the Ivoire and almond whipped ganache.Use 15cm-diameter rings to make shortcrust pastry disks (65g) and put them in the refrigerat
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Ingredients
- 60g all-purpose flour
- 30% European butter
- 25g confectioner's sugar
- 10g Almond flour
- 0.5g Salt
- 15g whole eggs
- 30g caster sugar
- 6.5g pectin NH
- 160g mixed whole lemon
- 130g lemon juice
- 60g sugar
- 1 vanilla pod
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