Flaky puff pastry layered with a smooth and tangy vanilla lemon cream bavarois, creating a refreshing and elegant dessert.
Ingredients:
Method:
Knead the water, flour, salt and melted butter (in first gear) until you get a smooth and homogenous pastry. Give it 6 turns of 3 and 4 turns of 4 with some pauses between 2 turns. Place the dough in the fridge when it get ’s too hot.
Ingredients:
Method:
Heat the water (± 40 °C) with the vanilla bean.
Remove the vanilla bean (save it for decoration). Dissolve the ZEESAN NEUTRAL in the water mixture and then fold in the LEMON CREAM and the whipped cream.
Structure:
Take 3 layers of puff pastry and fill them with vanilla lemon cream. Let set in the friezer. Finish with Italian meringue, some macaron the paris marzipan.
