Marcona

Name: Marcona
Ingredients: 60g all-purpose flour; 30% European butter; 25g confectioner's sugar; 10g Almond flour; 0.5g Salt; 15g whole eggs; 120g Almond Shortcrust Pastry; 120g crushed crispy wafer; 120g YUZU INSPIRATION; 320g ALMOND PASTE; 310g whole eggs; 4g baking powder; 35g clarified liquid butter; 30g caster sugar; 6.5g pectin NH; 160g mixed whole lemon; 130g lemon juice; 60g sugar; 1 vanilla pod; 430g heavy cream 36%; 50g invert sugar; 50g glucose syrup; 150g IVOIRE 35%; 55g COCOA BUTTER; 260g ALMOND PASTE FROM PROVENCE 70%; 790g heavy cream 36%; 730g ABSOLU CRISTAL NEUTRAL GLAZE; 73g water

www.valrhona.us

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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