Spring Recipe by chef Philippe Leleu

spring

INGREDIENTS (FINANCIER CAKE)

  • 450 g egg whites
  • 250 g caster sugar
  • 200 g almond powder
  • 65 g hazelnut powder
  • 250 g icing sugar
  • 170 g flour
  • 150 g butter
  •  zests of organic lime
METHOD
  1. Beat the egg whites and caster sugar together with a whisk.
  2. Add all the powders and mix with a rubber spatula.
  3. Pour in the melted butter and lime zest.
  4. Spread on a 56 x 36 cm Flexipat® sheet with a height of 2 cm.
  5. Bake in the oven at 170°C for 15 minutes.

INGREDIENTS (GELATINE MASS)

  • 100 g gelatine sheets
  • 600 g water
METHOD
  1. Melt the gelatine sheets in warm water and set aside.
  2. INGREDIENTS (MILK CHOCOLATE CRÉMEUX)
  3. 340 g whipping cream
  4. 70 g egg yolks
  5. 2 organic limes to zest
  6. 250 g Intense 35 Belgian milk couverture chocolate
  7. 20 g gelatine mass
METHOD
  1. In a pan, cook the cream, lime zests and egg yolks at 85˚C.
  2. Pour the mixture over the Intense 35 Belgian milk couverture chocolate.
  3. Add the gelatine mass and set aside for the dressing.
  4. INGREDIENTS (LIME WHIPPED CREAM)
  5. 700 g whipping cream
  6. 5 organic limes in zests
  7. 135 g caster sugar
  8. 80 g gelatine mass
  9. 580 g whipped cream
METHOD
  1. In a pan, heat the whipping cream and the lime zests and infuse until reaching 85˚C.
  2. Then add the caster sugar and the gelatine mass.
  3. Cool down the mixture to 20˚C and mix in the whipped cream gently.
  4. Garnish the cake with piped lime whipped cream, lemon zest and a quenelle of the milk chocolate crémeux.

From top to bottom, the cake should be constructed as follows: Lime cream, Financier, Lime & milk chocolate, Financier

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