Lemon Slice | Veliche
I. COMPOSITION (50 pieces ~) Lemon shortcrust Chocolate amaretto biscuit Chocolate marshmallow II. LEMON SHORTCRUST 500 g T45 Flour 140 g Icing Sugar…
Keywords
- with the damper closed. Freeze it and cut it into a disc of 7.5 cm Ø
- then cut it in the middle to obtain 2 half rounds. Finally
- use a 2.5 cm cutter
- the sugar and the inverted sugar at 110°C
- add the gelatin mass and the second part of the inverted sugar
- then whip it till it obtains a light meringue texture. At 30-35°C
- using dark chocolate
- stick a piece of a chocolate biscuit
Ingredients
- 337 g Whole eggs
- 210 g Sugar
- 225 g Butter
- 225 g Sensation 72 Belgian dark couverture chocolate
- 225 g Almond Powder
- 10 g Baking powder
- 3 g Salt
- 45 g Amaretto
- 75 g Water
- 180 g Sugar
- 70 g Inverted sugar
- 70 g Gelatin mass (1/5)
- 80 g Inverted sugar
- 95 g Sensation 72 Belgian dark couverture chocolate
- 10 g High fat Cocoa powder
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