Bake a tart shell blind to be filled with the chilled lemon cream.
Beat in a bowl :
- 6 – Eggs
- 4 – Yolks
In a stainless steel pot bring the following ingredients to a boil.
- 150gr (5 oz.) – Fresh Lemon Juice
- 250gr (1/2 pound) – Sugar
- 200gr (6oz.) – Butter
When this comes to a boil add half of the hot liquid to the eggs, stir, add back to the pot and slowly bring to a boil stiring constantly with a whisk.
When it comes to a boil cook for one minute then strain and cool.
Fill the tart shell with the cold lemon cream which can be made a day in advance.
Beat 3 fresh egg whites gradually adding 100gr (3 oz.)Sugar. When the whites are stiff, fold in 100gr. (3 oz.) confectioner’s sugar. Put in a pastry bag and pipe out the pattern of your choice. Color with a bow torch or under a salamander. Serve Cold.
You can make these recipes and many more with Chef Alex Miles at either of his two spacious kitchen locations ; Luxury Flat in Dijon, a 17th century demure in the heart of the city :www.luxuryflatindijon.com or Château de Barbirey, a lush 15 acre estate near Dijon :www.chateaudebarbirey.com
All classes are personalized and given only on demand. You get to visit the market, select the foods, make a full meal; starter, main dish & dessert or a have a full day of pastry making. Look at his site www.i-food-france.com or contact directly firstname.lastname@example.org
Chef Alex cooks exclusively on Lacanche Stoves [www.frenchranges.com]