Recipe by
the pastry chef Leonardo Di Carlo
From “Tradition in Evolution” (Chiriotti Editori)
Available at http://shop.chiriottieditori.it/libri/pasticceria?product_id=302
(ph. Giancarlo Bononi)
Vanilla sablé
600 g soft butter
250 g icing sugar
15 g acacia honey
no. 1 vanilla bean
200 g egg yolks
5 g salt
500 g weak flour
20 g baking powder
75 g roasted almond powder
Mix the butter with the icing sugar, honey, vanilla bean and salt; add a little at a time the egg yolks and then the flour, already sifted with the baking powder and the roasted almond powder.
Using a sac-à-poche (piping bag) with a smooth tip no 6-7, fill the mixture into silicone Flexipan moulds for savarin, cook in the oven at 150°-160°C for 25 minutes. Remove from the moulds and cool down.
Custard cream
1 L fresh milk
250 g fresh cream 35% butterfat
no. 1 vanilla bean
no. 1 grated lemon rind
240 g sugar
300 g egg yolks
90 g maize starch
2 g salt
Blend and warm the milk, cream, vanilla bean, grated lemon rind and half the quantity of sugar. In the meantime, prepare a batter with the maize starch, sugar, salt and egg yolks; blend until obtaining a smooth mixture. When the milk reaches the boiling point, mix in the previous mixture and cook. Pour in a mould with baking paper, cover and freeze in the blast chiller.
Milk and lemon soft ganache
120 g fresh cream 35% butterfat
no. 1/2 grated lemon rind
130 g chocolate 33%
Boil the fresh cream with the grated lemon rind and infuse for 5 minutes. Pour it slowly on the finely chopped chocolate and blend with a plastic spatula, in order to obtain an elastic and shiny emulsion.
Assembly
Pour a thin layer of soft lemon and milk ganache in the center of the savarin. Once it is crystallized, fill with custard cream and decorate with some fresh fruit.
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