Name: Lemon delice
Yield: 12 servings

Directions

Prep. time

1h 30m

Brioche
- 135 gr. bread or strong flour
- 65 gr. egg
- 65 gr. butter
- 30 gr. whole milk
- 15 gr. white sugar
- 10 gr. fresh yeast
- 3 gr. salt
- In a bowl, mix flour, eggs, milk, sugar, fresh yeast and salt until combined.
- From that moment, in a stand mixed, knead the dough for 10 - 12 minutes or until the dough does not stick to the walls any more and it turns elastic and shiny.
- Then, add the butter and knead for another 10 minutes.
- Now, transfer the dough into a big container and let it proof in the refrigerator overnight.
- The following day, dust the dough with a bit of flour and work it a bit to get rid of the air inside. Place it into a 22 cm x 22 cm x 4.5 cm mould.
- Let it proof for 1.5 - 2 hours at room temperature.
- Bake brioche for 15 minutes at 180º C.
- Let it cool down to room temperature and then wrap it up in plastic wrap to prevent from drying. Set aside.
Lemon syrup
- 100 gr. white sugar
- 100 gr. water
- 30 gr. limoncello or lemon juice
- 5 gr. lemon zest (1)
- In a saucepan, heat up water and lemon zest alongside with sugar until it is completely disolved. Turn the heat off.
- Add limoncello or lemon juice and set aside.
Lemon curd
- 225 gr. lemon juice
- 200 gr. white sugar
- 150 gr. eggs (3)
- 125 gr. butter
- 5 gr. lemon zest (1)
- 3 gr. gelatine
- First, soak gelatine in cold water for 10 minutes.
- Meanwhile, in a saucepan melt butter at medium heat.
- Then, add lemon juice, sugar, eggs and lemon zest and stir constantly with a whisk until the mixtures thickens and reaches 84º C.
- Turn the heat off and add the soak gelatine. Emulsify the curd with a hand blender.
- Transfer our lemon curd to a container and cover in contact with plastic wrap. Keep refrigerated until ready to use for at least 2 hours.
Rocher coverture
- 400 gr. dark chocolate (70%)
- 120 gr. crushed almond
- 80 gr. sunflower seed oil
- First, melt dark chocolate. Primero, derretimos al baño maría el chocolate negro y retiramos del fuego.
- Right after, add the sunflower seed oil and stir thoghrouly until well combined.
- Lastly, add the crushed almond and set a side at room temperature until ready to use.
Chocolate ganache
- 190 gr. heavy cream (35% fat)
- 80 gr. blond / caramel / white chocolate
- First of all, bring half of the heave cream to a boil.
- Then, pour it into our melted chocolate and combine.
- Last but not least, add the remaining chilled heavy cream and integrate with a hand blender.
- Transfer the mixture into a container and cover in contact with plastic wrap. Keep in the refrigerator until ready to use for at least 2 hours.
Assembly
- Trim the top of our brioche so we end up with a flat and even 3 cm thick brioche.
- Later, place it into our 22 cm x 22 cm square mould and generously brush it with the lemon syrup.
- Then, spread evenly our lemon curd on top of the brioche and freeze it until hard frozen for at least 4 hours.
- When the brioche and the lemon curd have harden, cut it in twelve equal portions and keep in the freezer for later use.
- Meanwhile, heat up our rocher coverture to 38º C. Place our frozen cakes on a cooling rack and pour our warm coverture over them.
- Now, take ganache out of the fridge and whip it to soft peaks. Then, transfer into a pipping bag with a star nozzle.
- Last in order but not importance, pipe out three stars on top of each cake and decorate with some white chocolate pearls and lemon confit.
- Keep in the refrigerator until consumption. Leave at room temperature for 20 minutes before serving.

Brioche

135 gr. bread or strong flour
65 gr. egg
65 gr. butter
30 gr. whole milk
15 gr. white sugar
10 gr. fresh yeast
3 gr. salt

Lemon syrup

100 gr. white sugar
100 gr. water
30 gr. limoncello or lemon juice
5 gr. lemon zest (1)

Lemon curd

225 gr. lemon juice
200 gr. white sugar
150 gr. eggs (3)
125 gr. butter
5 gr. lemon zest (1)
3 gr. gelatine

Rocher coverture

400 gr. dark chocolate (70%)
120 gr. crushed almond
80 gr. sunflower seed oil

Chocolate ganache

190 gr. heavy cream (35% fat)
80 gr. blond / caramel / white chocolate

Lemon delice

Brioche

Lemon syrup

Lemon curd

Rocher coverture

Blond chocolate ganache

Brioche

135 gr. bread or strong flour
65 gr. egg
65 gr. butter
30 gr. whole milk
15 gr. white sugar
10 gr. fresh yeast
3 gr. salt

Lemon syrup

100 gr. white sugar
100 gr. water
30 gr. limoncello or lemon juice
5 gr. lemon zest (1)

Lemon curd

225 gr. lemon juice
200 gr. white sugar
150 gr. eggs (3)
125 gr. butter
5 gr. lemon zest (1)
3 gr. gelatine

Rocher coverture

400 gr. dark chocolate (70%)
120 gr. crushed almond
80 gr. sunflower seed oil

Chocolate ganache

190 gr. heavy cream (35% fat)
80 gr. blond / caramel / white chocolate

Assembly

King's cake crown

Madeleines

Pesche

Lemon confit

Whipped ganache

Lemon delice

Brioche

Lemon syrup

Lemon curd

Rocher coverture

Blond chocolate ganache

Brioche 135 gr. bread or strong flour 65 gr. egg 65 gr. butter 30 gr. whole milk 15 gr. white sugar 10 gr. fresh yeast 3 gr. salt

Lemon syrup 100 gr. white sugar 100 gr. water 30 gr. limoncello or lemon juice 5 gr. lemon zest (1)

Lemon curd 225 gr. lemon juice 200 gr. white sugar 150 gr. eggs (3) 125 gr. butter 5 gr. lemon zest (1) 3 gr. gelatine

Rocher coverture 400 gr. dark chocolate (70%) 120 gr. crushed almond 80 gr. sunflower seed oil

Chocolate ganache 190 gr. heavy cream (35% fat) 80 gr. blond / caramel / white chocolate

Assembly

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King's cake crown

Madeleines

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Brioche

135 gr. bread or strong flour
65 gr. egg
65 gr. butter
30 gr. whole milk
15 gr. white sugar
10 gr. fresh yeast
3 gr. salt

Lemon syrup

100 gr. white sugar
100 gr. water
30 gr. limoncello or lemon juice
5 gr. lemon zest (1)

Lemon curd

225 gr. lemon juice
200 gr. white sugar
150 gr. eggs (3)
125 gr. butter
5 gr. lemon zest (1)
3 gr. gelatine

Rocher coverture

400 gr. dark chocolate (70%)
120 gr. crushed almond
80 gr. sunflower seed oil

Chocolate ganache

190 gr. heavy cream (35% fat)
80 gr. blond / caramel / white chocolate