En Cas de 'Rush' (In Case of a Rush)

Recipe

Almond Biscuit

ingredients	preparation
3piece(s) fresh egg whites 120g icing sugar 60g almond powder 30g flour 1zest lemon zest 100g butter	Whisk egg whites, and add flour, sugar, almond powder and lemon zest. Melt butter and mix together with previous mixture. Spread out on baking sheet and bake at 200°C.

Fondant Feuilletine

ingredients	preparation
100g CHM-Q41ALUN 200g M-8H310L-N 50g BIG-PF-1BO	Melt chocolate, and mix together with Pailleté Feuilletine™ and praliné. Frame, leave to crystallise and cut into small circles.

Lemon and Chocolate Crémeux

ingredients	preparation
400ml Fruit'Purée Lemon Capfruit 4zest lemon zest 300g sugar 6g agar 8piece(s) whole egg(s) 200g CHM-Q41ALUN 150g butter	Heat together Fruit'Purée Lemon Capfruit, lemon zest and 150 g of sugar. Bring to a boil and add agar agar. Mix together eggs and 150 g of sugar. Mix together lemon mixture and egg mixture, and bring to a boil. Pour over chocolate and emulsify. Add butter and emulsify.

Pear Cream

ingredients	preparation
100g pear eau de vie 20g lemon juice 500g Fruit'Purée Pear Williams Capfruit 60g sugar 6g agar 80g butter	Flambé eau de vie. Mix together with Fruit'Purée Pear Williams Capfruit and lemon juice, and bring to a boil. Mix together sugar and agar agar, and add. Bring to a boil and emulsify. Add butter and emulsify.

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