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Makes 15 pieces
Recipe Step by Step
Step01
Vanilla Viennese Biscuit
50g Egg yolks
130g Eggs
100g Caster sugar
80g Egg whites
30g Caster sugar
65g French white pastry flour
10g Powdered vanilla
Whisk the yolks, eggs and the larger portion of sugar in a stand mixer. Stiffen the egg whites and add the smaller portion of sugar. Mix the stiffened whites with the other mixture and finally add the sifted flour. Weigh the biscuit and spread out evenly over a silicone tray. Sift the powdered vanilla evenly over the biscuit to create a glamorous effect.
Step02
Lemon & Vanilla Syrup
65g Mineral water
25g Caster sugar
1 Tahitian vanilla bean
7g Lemon juice
1g Lemon zest
2g Kéva Citron 60° lemon spirit
Bring the water, lemon juice, zest and sugar to the boil. Infuse the vanilla for 15 minutes, then strain. Add the spirit. Store in the refrigerator.
Step03
Lemon Confit
15g Caster sugar
3.5g Pectin NH
85g Mixed whole lemon purée
70g Lemon juice
30g Caster sugar
1 Tahitian vanilla bean
Mix the smaller portion of sugar with the pectin. Heat up the mixed lemon purée, the lemon juice, the larger portion of sugar and the vanilla. At 105°F (40°C), add the sugar and pectin mixture, then bring the mixture to the boil. Set aside.
Step04
Illanka 63% Whipped Ganache
85g Whipping cream
9g Glucose DE 38/40
9g Invert sugar
75g ILLANKA 63%
160g Whipping cream
Heat the smaller portion of whipping cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, ideally overnight. Whip until firm.
Assembly and finishing
Make the syrup, the lemon confit, and the ILLANKA whipped ganache. Set aside.
Make the vanilla Viennese biscuit and spread 450g into each 60 x 40cm tray. Bake in a fan-assisted oven at 390°F (200°C) for approx. 7 minutes.
Once baked, turn over and leave to cool in the refrigerator.
Brush on 100g of vanilla and lemon syrup, and freeze.
Spread on 200g of lemon confit, and freeze.
Spread on 340g of ILLANKA whipped ganache, and freeze.
Cut out 11 x 12cm rectangles and roll these around a stick so that the edges protrude by a few centimeters on either side. Freeze.Brush on a thin layer of ABSOLU CRISTAL then roll the dolls in CRUNCHY PEARLS.