<h1 class="pgc-h-arrow-right" data-track="1"> LEMONCAKE</h1>
Today's lemon cake is a great addition to Caffet, a shop run by French MOF & Pascal Caffet and world champion Mathieu Blandin (below).
Pascal Caffet(上图):Meilleur Ouvrier de France Pâtissier 1989,World Champion of dessert trades 1995
Mathieu Blandin(上图):World Pastry Champion in January 2013
Lemon Cake · CAKE AU CITRON
By Pascal Caffet and Mathieu Blandin
Recipe size: 4 pcs
Lemon cake (total: 2495 g)
600 g... Fresh whole eggs
480 g... sugar
48 grams... Invert syrup
7 grams... salt
725 g... T55 flour
35 grams... Baking powder
530 g... Clarified butter (beurre clarifié)*
70 grams... Yellow lemon flakes
steps:
1: Place whole eggs, granulated sugar, invert syrup and salt in a blender and whip at 2 speeds with a flat paddle/blade paddle for 5 minutes.
2. Mix T55 flour and baking powder and add it after sifting, keep 2 speeds and stir evenly.
3: Add the melted clarified butter (beurre clarifié), continue to mix well at 2 speeds until the batter is uniform, and finally add the lemon crumbs to the mixture.
4: Pour into the mold (about 620 grams of batter per mold) and bake at 145 °C for about 40 minutes.
※ Beurre clarifié (beurre clarifié): In addition to the grease, butter also contains 16-18% water and 1-2% milk protein, and after the water and milk solids are separated, the clarified butter is obtained. Preparation method: The butter is heated to complete melt, and the solid liquid is layered, the white foam on the surface is skimmed off, and the bottom milk solids are filtered out with filter paper to obtain a golden yellow clear butter. Clarifying that butter is relatively more stable than butter, has a higher smoke point, and is suitable for high-temperature baking products, which can both retain the taste of butter and avoid burning. Clarified butter has a higher proportion of grease and is more flavorful when used to make desserts.
Lemon syrup (total: 905 g)
350 g... water
175 grams... sugar
60 g... Invert syrup
125 g... Lime juice
125 g... Yellow lemon juice
70 grams... Brandy (kirsch pur)
1: Bring water and sugar and invert sugar to a boil and pour in the two lemon juices.
2: Add the brandy from the heat and drizzle on the freshly baked cake at 75 °C.
ornament
300 g... Sugar stained lemon zest
Gram to taste... Lime flakes
Steps;
1. Decorate the cake center line according to the picture.
If you like the original taste, continue to watch the French version
LEMON CAKE
By Pascal Caffet and Mathieu Blandin
(Pàtisserie Caffet,Troyes)
FOR: 4 CAKES
THE CAKE MACHINE
600 g fresh whole eggs
480 g crystal sugar
48 g of invert sugar
7 g fine salt
725 g T55 flour
35 g baker's yeast
530 g clarified butter
70 g yellow lemon zest
Process:
1/ In the bowl of the mixer, pour the eggs with the crystal sugar, invert sugar and salt. Mix with the sheet for 5 min in 2 speed.
2/ Sift the flour and yeast and then incorporate them into the previous mixture. Let the drummer run in 2 speeds.
3/ Then pour the melted clarified butter. Mix, always in 2 speed, to obtain a homogeneous mass, then incorporate the lemon zest and turn the mixture again.
4/ Pour into a cake pan and cook for 40 min at 145°C.
SYRUP TO SOAK
350 g of water
175 g crystal sugar
60 g invert sugar
125 g lime juice
125 g yellow lemon juice
70 g pure kirsch
1/ Boil the water with the crystal sugar and invert sugar, then pour the two lemon juices.
2/ Add the kirsch out of the heat, then soak the cakes at 75 ° C as soon as you leave the oven.
DECORATION
300 g lemon confit
qs g lime peel
1/ Decorate with the lemon confit.
The watch walked away and looked at the Easter egg Oh ~
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