From Michelin starred restaurants to embassies, the chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise that he shares with students and clients in our own Michelin Star gastronomic restaurant.
Today we share one of his famous dessert recipes.
Ingredients:
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Vanilla shortbread
Butter - 270g Icing Sugar - 130g Eggs - 45g Hazelnut powder - 155g Flour - 285g Baking powder - 13g Basil & lemon sorbet
Water - 580g Glucose - 50g Sugar - 170g Lime juice - 70g Basil - 25g |
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Lemon cream
Lemon juice - 480g Sugar - 70g Lemon zest - 30g Butter - 480g Sugar - 320g Egg yolks - 480g Whole egg - 480g Whipped cream - 600g |
Preparation:
Step 1: Vanilla shortbread
- Cream the butter with the icing sugar and the eggs in a mixer.
- Add the sifted powdered ingredients.
- Cut out circles, place on a baking tray and bake in an oven at 160° C for 10 /12 minutes.
Step 2: Lemon cream
- Heat the lemon juice, zest, sugar (70g) and butter.
- Blanche the eggs with the yolks and the sugar (320g).
- Pour the hot juice mixture into the egg mixture and bring to a boil.
- Allow the mixture to cool to 40 °C and then add the whipped cream.
Step 3: Lemon pie
- Garnish the vanilla shortbread with the lemon cream.
Step 4: Basil & lemon sorbet
- Heat the water, sugar and glucose.
- To cool, add the basil and lemon juice, then leave to steep for 12 hours.
- Mix in an ice cream maker.
