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Iced lemon

  • 1- Milk 3.6 % fat - 1602 g
  • 2- Cream 35% fat - 272 g
  • 3- Milk powder 0 % fat - 184 g
  • 4- Lemon zest - 6 g
  • 5- Les Vergers Boiron 100% Lemon puree - 345 g
  • 6- Sucrose - 420 g
  • 7- Glucose powder DE 40 - 150 g
  • 8- Stab 2000 - 9 g
  • 9- Lemon zest - 12 g

  • 1- Milk 3.6 % fat - 1602 g
  • 2- Cream 35% fat - 272 g
  • 3- Milk powder 0 % fat - 184 g
  • 4- Lemon zest - 6 g
  • 5- Les Vergers Boiron 100% Lemon puree - 345 g
  • 6- Sucrose - 420 g
  • 7- Glucose powder DE 40 - 150 g
  • 8- Stab 2000 - 9 g
  • 9- Lemon zest - 12 g
Combine 1 + 3 + 9
Heat at 30° C and add 6 + 7
Heat at 35° C and add 2
Heat at 45° C and add 8 (mix with 6)
Pasteurize at 85° C
Blend
Strain
Cool down to 4° C
Mature 12 hours
Blend with 5, churn
Add 5 / Add 4

Total weight: 3000 g

Lemon ice cream

  • 1- Milk 3.6 % fat - 1602 g
  • 2- Cream 35% fat - 272 g
  • 3- Milk powder 0 % fat - 184 g
  • 4- Lemon zest - 6 g
  • 5- Les Vergers Boiron 100% Lemon puree - 345 g
  • 6- Sucrose - 420 g
  • 7- Glucose powder DE 40 - 150 g
  • 8- Stab 2000 - 9 g
  • 9- Lemon zest - 12 g

Lemon ice cream

  • 1- Milk 3.6 % fat - 1602 g
  • 2- Cream 35% fat - 272 g
  • 3- Milk powder 0 % fat - 184 g
  • 4- Lemon zest - 6 g
  • 5- Les Vergers Boiron 100% Lemon puree - 345 g
  • 6- Sucrose - 420 g
  • 7- Glucose powder DE 40 - 150 g
  • 8- Stab 2000 - 9 g
  • 9- Lemon zest - 12 g
Combine 1 + 3 + 9
Heat at 30° C and add 6 + 7
Heat at 35° C and add 2
Heat at 45° C and add 8 (mix with 6)
Pasteurize at 85° C
Blend
Strain
Cool down to 4° C
Mature 12 hours
Blend with 5, churn
Add 5 / Add 4

Total weight: 3000 g

Mix 1 + 2
Add 4
Add 3

Total weight: 600 g

Light iced lemon mix

Light iced lemon mix

Mix 1 + 2
Add 4
Add 3

Total weight: 600 g

  • 1- Neutral topping - 1000 g
  • 2- Lemon-infused water - 100 g
  • 3- Lemon yellow coloring - 0,5 g
  • 4- Scintillant or - 0,5 g

  • 1- Neutral topping - 1000 g
  • 2- Lemon-infused water - 100 g
  • 3- Lemon yellow coloring - 0,5 g
  • 4- Scintillant or - 0,5 g
Combine 1 + 2 + 3 + 4

Total weight: 1101 g

Lemon topping

  • 1- Neutral topping - 1000 g
  • 2- Lemon-infused water - 100 g
  • 3- Lemon yellow coloring - 0,5 g
  • 4- Scintillant or - 0,5 g

Lemon topping

  • 1- Neutral topping - 1000 g
  • 2- Lemon-infused water - 100 g
  • 3- Lemon yellow coloring - 0,5 g
  • 4- Scintillant or - 0,5 g
Combine 1 + 2 + 3 + 4

Total weight: 1101 g

  • 1- Water - 200 g
  • 2- Lemon zest - 10 g

  • 1- Water - 200 g
  • 2- Lemon zest - 10 g
Boil 1 + 2
Strain

Total weight: 210 g

Lemon-infused water

  • 1- Water - 200 g
  • 2- Lemon zest - 10 g

Lemon-infused water

  • 1- Water - 200 g
  • 2- Lemon zest - 10 g
Boil 1 + 2
Strain

Total weight: 210 g

  • 1- Butter 82% fat - 215 g
  • 2- Icing sugar - 135 g
  • 3- Fine salt - 2 g
  • 4- Almond flour - 45 g
  • 5- Egg - 70 g
  • 6- T45 flour - 360 g

  • 1- Butter 82% fat - 215 g
  • 2- Icing sugar - 135 g
  • 3- Fine salt - 2 g
  • 4- Almond flour - 45 g
  • 5- Egg - 70 g
  • 6- T45 flour - 360 g
Combine 1 + 2 + 3 +4
Add 5
Add 6
Cut into shapes:
14 cm x 14 cm
10 cm x 5 cm
Cooking time: 30 minutes at 150° C

Total weight: 827 g

Sablée dough

  • 1- Butter 82% fat - 215 g
  • 2- Icing sugar - 135 g
  • 3- Fine salt - 2 g
  • 4- Almond flour - 45 g
  • 5- Egg - 70 g
  • 6- T45 flour - 360 g

Sablée dough

  • 1- Butter 82% fat - 215 g
  • 2- Icing sugar - 135 g
  • 3- Fine salt - 2 g
  • 4- Almond flour - 45 g
  • 5- Egg - 70 g
  • 6- T45 flour - 360 g
Combine 1 + 2 + 3 +4
Add 5
Add 6
Cut into shapes:
14 cm x 14 cm
10 cm x 5 cm
Cooking time: 30 minutes at 150° C

Total weight: 827 g

  • 1- Cream 35% fat - 300 g
  • 2- Lemon zest - 20 g
  • 3- Dextrose cristal - 100 g
  • 4- 325 nh95 pectin - 6 g

  • 1- Cream 35% fat - 300 g
  • 2- Lemon zest - 20 g
  • 3- Dextrose cristal - 100 g
  • 4- 325 nh95 pectin - 6 g
Blend 1 + 2
Strain 1 + 2
Adjust 1
Combine 3 + 4
Add 3 + 4 to 1
Boil
Pour

Total weight: 426 g

Iced lemon cremeux

  • 1- Cream 35% fat - 300 g
  • 2- Lemon zest - 20 g
  • 3- Dextrose cristal - 100 g
  • 4- 325 nh95 pectin - 6 g

Iced lemon cremeux

  • 1- Cream 35% fat - 300 g
  • 2- Lemon zest - 20 g
  • 3- Dextrose cristal - 100 g
  • 4- 325 nh95 pectin - 6 g
Blend 1 + 2
Strain 1 + 2
Adjust 1
Combine 3 + 4
Add 3 + 4 to 1
Boil
Pour

Total weight: 426 g
Iced lemon