Recipe by
Pastry Chef Leonardo Di Carlo

Olive oil brioche

1000 g strong flour
500 g weak flour
150 g caster sugar
1 vanilla bean
8 g finely grated lemon zest
600 g egg yolks (approx.)
300 g filtered orange juice
100 g water
50 g brewer’s yeast
15 g table salt
200 g fruity extra-virgin olive oil

Combine all ingredients, except salt, which will be added to the dough half-way through dissolved in a bit of water, and olive oil, which will be slowly added to the dough at the end.Continue working the dough until it is dry and smooth. Let dough rise at 27°C until twice its size. Interrupt the rising and place in a refrigerator well covered at 4°C for 8 to 20 hours.Shape into a 400 g roll, place in a rectangular steel mould, brush top of dough with oil and let rise at 27°C for approx. 60-90 minutes. Bake at 175°C for approx. 16-18 minutes (closed valve).

Whipped green lemon cream

500 g semi-whipped cream 35%
10 g green lemon zest
250 g fresh full-fat milk
12 g glucose
10 g green lemon zest
6 g gelatine
365 g Ivoire couverture

Combine 10 g of green lemon zest with cold semi-whipped cream. Allow to infuse for 12 hours. Combine milk and glucose with remaining 10 g of green lemon zest and bring to a boil. Add softened squeezed gelatine, filter and slowly pour onto melted couverture until you obtain a perfect emulsion. Add cold filtered semi-whipped cream. Blend for a couple of seconds.Refrigerate for 24 hours. Whip in a planetary mixer. Serve in glasses.

Crystalline lemon
Isomalt, as required
Lemon zest, as required
Method: spread medium-grain isomalt on a silpat baking sheet, sprinkle with lemon zests. Place another silpat baking sheet on top and bake at 180°C for approx. 10 minutes. Allow to cool and use. Keep in an airtight container in a dry place.


Heat the lava stone plate in the oven at 150°C. Place the hot bioche on the plate, serve with whipped lemon cream in a glass. Decorate with crystalline lemon.

Leonardo Di Carlo


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