Name: Lemon delice
Yield: 12 servings

Directions

Prep. time

1h 30m

Brioche
- 135 g bread or strong flour
- 65 g egg
- 65 g butter
- 30 g whole milk
- 15 g white sugar
- 10 g fresh yeast
- 3 g 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 g white sugar
- 100 g water
- 30 g limoncello or lemon juice
- 5 g 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 g lemon juice
- 200 g white sugar
- 150 g eggs (3)
- 125 g butter
- 5 g lemon zest (1)
- 3 g 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 g dark chocolate (70%)
- 120 g crushed almond
- 80 g 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 g heavy cream (35% fat)
- 80 g 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 g bread or strong flour
65 g egg
65 g butter
30 g whole milk
15 g white sugar
10 g fresh yeast
3 g salt

Lemon syrup

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

Lemon curd

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

Rocher coverture

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

Chocolate ganache

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

Lemon delice

Brioche

Lemon syrup

Lemon curd

Rocher coverture

Blond chocolate ganache

Brioche

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

Lemon syrup

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

Lemon curd

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

Rocher coverture

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

Chocolate ganache

190 g heavy cream (35% fat)
80 g 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 g bread or strong flour 65 g egg 65 g butter 30 g whole milk 15 g white sugar 10 g fresh yeast 3 g salt

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

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

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

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

Assembly

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King's cake crown

Madeleines

Pesche

Brioche

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

Lemon syrup

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

Lemon curd

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

Rocher coverture

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

Chocolate ganache

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