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Laurent's Recipe - Lemon Tart and Croquembouche - Oct 1


Lemon Tart

Ingredients

Pastry

- 1 square sheet of short crust pastry (you can get these from any supermarket. Choose a pack with 4 sheets, a few brands do it)    OR
 
Make your own
 
- 125 gm room temperature butter, leave out for about 30-45mn, mixed with 50 gm sugar, then add and mix thoroughly with,
- 250 gm flour and
- 1egg and
- 1 yolk, and if too dry add,
- a bit of milk.
 
Let to rest for about 1hour, then roll into a round shape and line the pre buttered and floured tart mould. Make sure you overlap the edges.
Let rest for 30mn then fill the tart with dried white beans for weight .Cover the pastry with baking paper before putting the beans.
Bake in a preheated oven, 180c, for about 20-25min or till golden brown. Take off the paper with beans 5 min before end of cooking. Allow to cool.

Filling

While pastry is cooling break 9 eggs in a bowl, add,
- 390gm sugar and mix well for 10min with a whisk then add,
- Zest of 2 lemons and,
- Juice of 5 lemons. Mix thoroughly and add,
- 250 grams crème fraiche. Mix well and pour into tart case and bake in preheated oven at 130c for about 30-45min - until middle is just wobbly.
Take out and let cool for 1 hour.
Cut slices and sprinkle with sugar then using a blow torch gently caramelise the sugar until you get a nice golden brown caramel, be careful not to heat up the tart too much.
Serve with crème fraiche and summer berries&. YUMMY
 

Crème Patissiere

A traditional French filling for choux pastry
 
Mix

6 egg yolks
1 whole egg
3/4 cup sugar

Whisk above ingredients together then add 4 Tbsp flour (sifted) and mix thoroughly. Then bring to the boil:

3 cups milk
1 vanilla pod, split in half
2 Tbsp sugar

Once boiled, pour in the egg, sugar and flour mixture and cook while stirring quickly and continuously. When thickened, add 3 Tbsp unsalted butter. Stir in the butter then pour into a bowl and cover with glad wrap (to avoid a skin forming on top).
When the mixture has cooled you can use it to fill éclairs, choux or fruit tarts.

 

Laurent's Choux Pastry

Ingredients

1/2 cup unsalted butter
1/2 cup flour
1 cup warm water
1/2 teaspoon salt
1 teaspoon sugar
1 cup all purpose flour, sifted
4 eggs


Method

In a saucepan boil water, butter, sugar, and salt. Add the flour all at once. Cook and stir the dough until it starts to pull away from the sides of the pan and is a little dry.
Transfer the dough into an electric mixing bowl and beat at speed 2 using the paddle.
Add eggs one at a time making sure they are incorporated properly before adding the next one, with the mixing bowl speed on 4.
Use a piping bag with a nozzle to pipe the desired shape onto a well-greased baking tray. Bake in a pre-heated oven at 180-190degC until golden brown.


For the topping

200g dark cooking chocolate
150ml fresh cream
Melt together, whisk, then drizzle on top of the pastry
Choux pastry is used for profiteroles, éclairs and the 'Piece Monte' which is a traditional French wedding cake.


Bon Apetit!
 
Laurent.
   


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