Original creation by
Jacques BELLANGER,
Meilleur Ouvrier de France Pâtissier
Chocolaterie Beline, Le Mans, France
MARGARITA
Chef :
Brand
Quantity :
Recipe for approx. 150 pieces
LEMON MARMELADE
Ingredients
80 g almond paste 60%
180 g chopped candied lemon peels
30 g icing sugar
160 g lemon juice
20 g liquor of lemon 28/30°
Step
Blend the ingredients in this order (cold process).
Ingredients
Ganache with Cointreau®
Candied zests of lime
Step
Boil zests of limes in a lightly salted water. Infuse to crystalize
in a simmer syrup at 30°B during few minutes. Keep reserved
in the syrup with a bit of green colouring. Garnish up to 1/3 the
chocolate cups with the lemon marmelade. Complete with the
Cointreau® ganache and let set. Then enrob in total with the
drained candied zests of limes.
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