Lemon meringue igloo

Ingredients:

• 1000 g of tegral Patacrout    
• 100 g of whole eggs    
• 400 g of Aristo Primeur Croissant    
• 50 g of Pistachio powder    

Workinig method: 

1. Mix all ingredients to obtain homogeneous dough. Laminate to 3mm.
2. Cut into round shape. 
3. Bake at 180°C for 13 minutes.
4. Let cool down.

Ingredients:

• 1000 g of fresh cream    
• 80 g of Sugar    
• 1 pc of vanilla pods    

Working method:

1. Whisk all ingredients together to obtain a light texture.

Ingredients:

• 250g of egg white
• 500g of sugar

Working method

1. Warm the egg white and the sugar at 70°C and whisk to cool down.
2. Pipe on a dome Silpat mold (8 cm diameter).
3. Bake at 90°C for 120 minutes. 
4. Pipe Vanilla cream in the dry meringue; add a disk of baked Deli Lemon pie, few halved raspberries and close with vanilla cream.
5. Return the meringue on a disk of pistachio Patacrout.

Looking to innovate with tastes and textures? Ask your local Puratos representative to introduce you to our range of highly versatile and easy-to-use, Satin mixes for the highest level of quality!

Innovate by adding fruit, chocolate or cream filling!