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1. peel the lemon and remove the segment
2. cut the lemon skin in dice 5mm x 5mm
3. poach the lemon skin in clean water and boil
4. repeat the process 3 time
5. place the yuzu, sugar, water and agar-agar
6. boil,
owner of webbaking workshop in Bangkok, teacher at cordon-bleu Seoul for two years and in cordon-bleu Bangkok. now chef Fabrice is teaching the art of pastry, and with over 35 years experience worldwide.
1. Add butter and sugar in a mixing bowl and wisk until light pal. 2. Add almond powder and then the eggs. 3. Mix in second speed for 2 minutes. 4. Add rum when you obtain a creamy texture. 4. Keep in chiller
1. Add butter and sugar in a mixing bowl and wisk until light pal. 2. Add almond powder and then the eggs. Add lemon zest and flour 3. Mix second speed for 2 minutes. 4. When the almond cream and well go up and blanched add the white rum. 5. Keep in cheeler +4°C
1. Add butter and sugar in a mixing bowl and wisk until light pal. 2. Add almond powder, pecan nut flour then the eggs. Add the flour last 3. Mix second speed for 2 minutes. 4. When the almond cream is well blanched, add the white rum. 5. Keep in cheeler +4
1. In a dough mixer, add butter and icing sugar, mix to get a light smooth creamy texture 2. Add mix almond powder and pistachio paste. 3. Add eggs to a light texture. 4. Add the corn flour and kirswasser 5. Keep in cheeler
1. Melt the butter, glucose, honey and sugar in a sauce pan and boil for 1 mn 2. Add the pectin and almonds. 3. Place 40g of the mixture into Flexipan ref 118 and bake at 180°C for 10-12 minutes or until golden brown. 4. Dust with Mycryo cocoa butter as they come out of the oven and cool before inserting into the cake.
Mix the flour and the butter (sablé) Add the almond powder, the salt, the icing sugar and then the eggs. Mix until perfect incorporation. finally add the zest of lemon and place in the refrigerator 24 hours. for tart shell, bake at 140-145ºC for 20mn
1. Mix the flour and the salted butter (sablé) 2. Add the almond powder, vanilla the icing sugar 3. Add the eggs 4. Mix until perfect incorporation. 5. Add the zest of lemon 6. Place in the chiller
1. Peel the apples. 2. Cook the apples with apple juice in a sauce pan. 3. Mix cold water and starch. 4. Bring the juice mixture to a boil. 5. Stir in the starch mixture and return to the boil. 6. Add the remaining ingredients, all spice and butter 7. cook until the aple turn to a nice golden color 8. place in a container and place in the chiller to cool down
