Lemon & Salted Caramel Star Entremets - Illustrated recipe
A sparkling dessert for a festive celebration! Follow Chef Philippe's recipe and enjoy this delicious lemon and salted caramel star entremets for Christmas...
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Ingredients
- 120g unsalted butter, softened
- 60g soft brown sugar (cassonade)
- 153g flour
- Zest of half a lemon
- 25g Mycryo cocoa butter
- 25g white chocolate couverture
- 110g egg yolks
- 110g castor sugar (55 + 55)
- 130g egg whites
- 55g flour
- 50g potato starch
- 120g lemon
- 16g lemon juice
- 2.5g salt
- 78g Ravifruit apricot purée
- 2.3g yellow pectin
- 75g castor sugar
- 750g water (3/4L)
- 75g sugar syrup 30° baumé
- 12g water
- 12g lemon juice
- 85g castor sugar
- 165g whole milk
- 85g whipping cream (35% fat)
- 60g egg yolks
- 6.5g powder gelatine 200 bloom
- 35g water (for the gelatine)
- 250g whipping cream (35% fat)
- 2g fleur de sel
- 240g Zéphyr caramel-flavoured white chocolate
- 160g Mycryo cocoa butter
- 50g Salidou salted butter caramel cream
- 20g white sugar paste
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