Lemon pavlova

A creation by Wouter Hanssens

Debic Easter Eggs
Lemon pavlova - photo1 | Debic

Ingredients

For 4 servings

Lemon crumble

340 g Debic Butter Constant

400 g sugar

400 g almond powder

340 g flour

5 g of salt

1/8 vanilla pod

6 lemons, the zest

3 g yuzu powder

yellow dye

Lemon crémeux (spherical shape)

25 g water

5 g gelatin powder

200 g lemon juice

200 g sugar

275 g eggs

8 g cream powder

5 g salt

100 g Debic Crème butter

Lemon crémeux (for decoration)

30 g water

6 g gelatin powder

4 lemons, the zest

500 ml lemon juice

450 g sugar

400 g eggs

8 g yuzu powder

250 g Debic Crème Butter

Lemon jelly

125 g water

25 g gelatin powder

450 g lemon puree

50 g orange puree

150 g glucose

25 g liquid honey

50 g limoncello

1 lemon, the zest

5 g yuzu powder

1 pinch of vanilla pith

Meringue

250 g protein

100 ml water

500 g sugar

250 g icing sugar

Finishing

4 chocolate discs

white chocolate decoration

Preparation

Lemon crumble

Melt the Debic Butter Constant.

Briefly mix all dry ingredients together.

Add the melted butter and continue to mix until homogeneous.

Pour on a plate and press well.

Bake in an oven at 220 ° C for 15 minutes.

Mix the crumble after baking.

Lemon crémeux (spherical shape)

Mix the water with the gelatin powder and let it soak for a while.

Heat the lemon juice and sugar. Pour on the eggs and stir.

Warm up to 82 ° C. Mix in the gelatin mass, the cream powder and the salt.

Cut the Debic Crème butter into small pieces and stir into the mixture.

Inject into spherical shapes and freeze.

Lemon crémeux (for decoration)

Mix the water with the gelatin powder and let it soak for a while.

Heat the lemon juice and sugar. Pour this on the eggs and stir.

Warm up to 82 ° C.

Mix in the gelatin mass and the yuzu powder.

Cut the Debic Crème Butter into small pieces and stir into the mixture.

Leave to set in the refrigerator and stir until smooth before use.

Lemon jelly

Mix the water with the gelatin powder and let soak for a while.

Bring all other ingredients to boiling point.

Add the gelatin mass and let melt.

Keep the jelly in the refrigerator.

Mix smooth before use.

Meringue

Beat the egg whites well.

Bring the water together with the sugar to 119 ° C.

Pour the sugar syrup on top of the egg whites and beat cold.

Mix the icing sugar into the mixture.

Pipe a cake mould of 16 cm in diameter onto a baking tray.

Also pipe small decorations for the finish right away.

Bake the meringue in an oven at 100 ° C. For the cake bottom: for 7 hours. For the decoration: for 3 hours.

Assembly

Fill the bottom with the vanilla cream and the lemon crémeux sphericals shapes.

Spray an extra layer of the vanilla cream on top of the shapes.

Arrange the dark chocolate disc on top.

Finishing touch

Finish to your own taste with the spheres of crémeux, the points of vanilla cream, points of lemon crèmeux, the crumble, the jelly, decorations of dried meringue and the chocolate decoration.

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