BRIOCHE FEUILLETEE NEW YORK ROLL
Cost
Difficulty
Cold
Ingredients
For 6 portions
6 brioches feuilletées
Lemon curd:
30 g lemon juice + organic lemon curd
60 g of sugar
1 egg
1 egg yolk
50 g of butter
Italian meringue:
1 egg white
60g of sugar
Associated Product
Preparation : 5 minutes
Place a layer of greaseproof paper on a baking tray and add the 6 stainless steel circles.
Take the 6 brioches out of their molds, place in the stainless steel circles, place a layer of greaseproof paper on top.
Bake and allow to cool before unmolding.
Make the lemon curd:
Mix the lemon juice, lemon curd, sugar, 1 egg and 1 egg yolk.
Heat up in a pot, maintain to initial boiling and simmer for 1 min. Cool to 30°C.
Beat the butter to a creamy texture, incorporate to the rest of the mixture.
Make the Italian meringue:
Heat the sugar to 120°C, add the egg white and whip until the meringue is cold.
Take the 6 brioches out of their molds, place in the stainless steel circles, place a layer of greaseproof paper on top.
Bake and allow to cool before unmolding.
Make the lemon curd:
Mix the lemon juice, lemon curd, sugar, 1 egg and 1 egg yolk.
Heat up in a pot, maintain to initial boiling and simmer for 1 min. Cool to 30°C.
Beat the butter to a creamy texture, incorporate to the rest of the mixture.
Make the Italian meringue:
Heat the sugar to 120°C, add the egg white and whip until the meringue is cold.
Dressing : 10 minutes
Pipe 30-40g of lemon curd into the centre of the roll.
Top with the Italian meringue on the top as you wish and scorch with a blow torch.
Top with the Italian meringue on the top as you wish and scorch with a blow torch.
Chef's tip
As an alternative, replace lemon juice with passion fruit puree.
Warning: a baking temperature too hot (strong boiling) will distort the lemon taste.
Warning: a baking temperature too hot (strong boiling) will distort the lemon taste.