Lemon Slice | Veliche

Name: Lemon Slice | Veliche
Ingredients: 500 g T45 Flour; 140 g Icing Sugar; 70 g Almond Powder; 2 g Sea Salt; 280 g Lamination butter; 100 g Eggs; 4 g Lemon zests; 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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I. COMPOSITION (50 pieces ~) Lemon shortcrust Chocolate amaretto biscuit Chocolate marshmallow II. LEMON SHORTCRUST 500 g T45 Flour 140 g Icing Sugar…

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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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

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