BRETON DOUGH
Ingredients
- 125 g.
- Sugar Nevada
- 125 g.
- Butter
- 50 g.
- Whole egg
- 75 g.
- Yolk
- 270 g.
- Flour W200
- 4 g.
- Impulsor Norte (Baking powder)
Elaboration
Cream the butter with sugar Nevada. Little by little, add eggs and yolk to combine them with the dough. Add a pinch of salt and vanilla. Incorporate the flour and Impulsor Norte. Cut and shape. Work all ingredients at room temperature. Bake: 180ºC Time: 20 minutes
GELIFIED LEMON
Ingredients
- 500 g.
- Les Crèmes Limón
- 100 g.
- Whole milk
- 11 g.
- Gelatine sheets
Elaboration
Heat the milk and Les Crèmes Limón and add the previously hydrated gelatine. Fill moulds and freeze.
MERINGUE
Ingredients
- 100 g.
- Egg Whites
- 175 g.
- Sugar
- 50 g.
- Water
Elaboration
Beat the egg whites until reaches a stiff peak. Make a syrup with the water and sugar, when it is 118ºC pour it slowly in the form of a thread over the whites. Beat until the mixture is completely cooled.
Assembly and finishing
1.Fill the piece with the Gelified Lemon and decorate with the meringue.