Home Recipes Foam pastry with lime

Foam pastry with lime

With crispy egg white foam and fluffy whipped cream. Excellent for Easter.

Other Fruit

Foam pastry lime

Ingredients

Protein foam

400 g protein

700 g sugar

15 g corn starch

Lemon cream

300 g lemon juice

30 g egg yolk

100 g sugar

12 g corn starch

12 g gelatine mass

20 g butter

Chocolate coating

300 g cocoa butter

300 g white chocolate

Whipped cream

800 g Debic Stand & Overrun

Debic products used

Stand & Overrun 1L

Preparation

Protein foam

Mix the egg white with the sugar and heat to 50° C. Beat this lightly.

Strain the cornstarch and add to the meringue.

Lemon cream

Bring the lemon juice to a boil.

Mix the egg yolk with the sugar and cornstarch. Add to the warm lemon juice and bring to a boil.

Remove from the heat source and add the gelatin mass and butter.

Store in the refrigerator.

Chocolate coating

Melt the white chocolate with the cocoa butter.

Mounting

Spray with a St. Honoré syringe no. 25 caps in a circle with the meringue. Dry it at 110 °C for 3 hours.

Spray the bottoms with the coating, so that they attract less moisture.

Spray no. 25 caps of whipped cream on the bottom with a St. Honoré syringe.

Make a dimple in the middle and fill it with lemon cream.

Assembly

Decorate with lime zest, chocolate slices and lime zests.

Other Fruit

Debic for chefs

Debic for chefs