Home Recipes The wave

The wave

Tartlet with almond crème, almond genoise, citrus cream, and citrus syrup.

Nuts Cakes and tarts Fruit

The wave

Debic Professionals

Debic

Ingredients

For 4 servings

Pâte sable

525 g icing sugar

175 g grounded almonds

1600 g flour

12 g salt

1000 g Debic Brioche Butter

200 g eggs

Almond crème / frangipane

250 g Debic Brioche Butter

250 g icing sugar

250 g grounded almonds

275 g eggs

100 g flour

2 g vanilla powder

Almond genoise (1 tray of 60 x 40 cm)

250 g eggs

185 g sugar (1)

185 g grounded almonds

180 g egg white

45 g sugar (2)

40 g Debic Crème Butter

95 g flour

Infused citrus cream

1 lime, the zest

1 lemon, the zest

85 g icing sugar

Citrus syrup

150 g syrup 30°B

50 g water

50 g juice of lime and lemon

50 g Cointreau® 60% vol.

Debic products used

Brioche Butter 4x2.5KG

Crème Butter 4x2.5KG

Stand & Overrun 1L

Preparation

Almond crème / frangipane

Soften the Brioche Butter and mix in the ingredients in stated order.

Pipe a small spiral on the raw pie bottoms and bake for ca 30 minutes at 165°C.

Almond genoise (1 tray of 60 x 40 cm)

Whip the eggs with the sugar (1) and the grounded almonds.

In a separate bowl, whip the egg whites with the sugar (2).

Melt the Crème Butter.

Combine and at the end fold in the sifted flour.

Spread over a baking tray and bake at 210°C for 8 minutes.

Infused citrus cream

Zest the fruit in the cream and leave for 1 night in the refrigerator.

Add the sugar and whip to soft peaks.

Citrus syrup

Mix all the ingredients.

Assembly

Cut circles out of the almond genoise and place them in the baked sable circles.

Punch with the citrus syrup. Strain the infused citrus cream and whip to soft peaks.

Finishing touch

Use a small piping nozzle to realize long waves of cream over the cake.

Recipe tags Nuts Cakes and tarts Fruit Other Dairy

debic for baker

debic for baker