04/01/2019 Antonio Bachour’s Lemon Almond DELICE - Pastry Arts Magazine

Antonio Bachour’s Lemon Almond

DELICE
by Staff | Dec 13, 2018 | Recipes

Yield: 20 servings

Almond Cake

180 g almond paste

180 g unsalted butter

180 g granulated sugar

1 vanilla bean, split lengthwise and scraped

4 large eggs

140 g all-purpose flour

1 Tbs baking powder

Pinch of salt

170 g crème fraiche

1. Preheat oven to 325°F. Beat almond paste, butter, sugar

and vanilla bean until light and smooth. Add eggs slowly,
mixing between each addition. Sift cake flour, baking
powder and salt together over egg mixture. Add crème
fraiche (don’t overmix).
2. Lightly grease a half sheet tray and line with parchment,
then grease the parchment as well. Pour batter into
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prepared pan and bake for 15-20 minutes, rotating

halfway through. Cool on a wire rack, then trim edges
and reserve. Cut two 20 cm-long x 10 cm-wide cakes.

Citrus Crumble

130 g all-purpose flour

100 g soft brown sugar

100 g ground almonds

100 g unsalted butter (84 % fat), chilled and cut into

cubes

Finely grated zest of 1 lemon

Finely grated zest 1 orange

1. Sift together the dry ingredients.

2. Process all the ingredients in a mixer fitted with a paddle
attachment until the mixture comes together. Chill for a
minimum of 30 minutes.
3. Push the dough through a 4mm grid or a candy rack to
obtain small, evenly-sized pieces. Chill until ready to
bake.
4. Bake at 160 °C (320 °F) until the streusel is an even
golden color.

Lemon Whipped Ganache

30 g lemon zest

970 g heavy cream (35 % fat), divided

30 g invert sugar

30 g glucose

450 g Valrhona Ivoire white chocolate

2 tsp orange blossom water

1. Add the lemon zest to 720 g of the cream and leave to

infuse overnight in the refrigerator.
2. Heat the remaining 250 g of cream with the invert sugar
and the glucose, and then make a ganache by
emulsifying with the Ivoire chocolate. Blend to perfect
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the emulsion. Strain the infused cream to remove the

lemon zest and add to the ganache. Blend. Add the
orange blossom water and blend. Leave to set overnight
in the refrigerator before whipping.

Mango-Passion Fruit Jelly

80 g granulated sugar

10 g pectin NH

400 g mango puree

200 g passion fruit puree

15 g lemon juice

16 g gelatin (silver), bloomed

1. Combine sugar and pectin.

2. Heat the purees with the lemon juice to 30˚C (86˚F) and
add the sugar mixture. Bring to boil. Add the drained
gelatin and pour over ¼ frame. Keep in the freezer.
3. Cut the jelly into 1 cm cubes and then set aside in the
freezer until ready to use.

Nappage Spray

500 g Valrhona Absolut Cristal Nappage

50 g water

1 vanilla bean seed

Mix everything together and bring to boil. Use at 70˚C

(158˚F).

Plating

1. Pour the diced jelly on top the cake, covering it.

2. Whip the ganache to soft peaks. Fit a pastry bag with a
14 mm plain tip and fill it with whipped ganache. Pipe
droplets of different shapes and sizes on the jelly cubes.
Decorate with a few jelly cubes between the droplets of
Whipped Ganache and then freeze. Spray with nappage.
Cut in 2 cm-wide slices. Decorate with citrus crumble
tossed with snow sugar and chocolate decoration.

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About the Author

Antonio Bachour is one of the most innovative and

talented pastry chefs in the world who was recently
honored with the Best Pastry Chef Award by The Best Chef
Awards in 2018. His much anticipated new patisserie and
restaurant, Bachour, will open this month in the Coral
Gables area of Miami, Florida.

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