1400g
Caster sugar
1000g
Pasteurised whole egg
600g
Double cream
1g
Guérande fleur de sel
1150g
T45 wheat flour
42g
Baking powder
400g
Extra-fine butter
5793g
Total weight
Sift together the flour and baking powder. In the bowl of a food processor, emulsify the sugar and eggs for 15 minutes. Add the butter, double cream, fleur de sel and emulsify for a further 5 minutes. Add the flour and baking powder. Emulsify for 1 minute. Turn into a bowl and fold in the PONTHIER crush (thawed for 24 hours at 4°C) with a Maryse spatula. Use immediately. Fill buttered and floured moulds 3/4 full with cake batter. Using a palette knife or Maryse spatula, smooth the top of the cakes and place in the oven. Bake the cakes in a fan oven at 180°C for 10 minutes, then lower the temperature to 160°C and cook for a further 45 minutes. Check that the cakes are cooked with a paring knife. When done, remove from the moulds and place on a rack. Leave to cool to room temperature.
QS
Neutral glaze
QS
Confit lemon peel
Brush the top with the neutral glaze melted at 45°C. Store in the refrigerator before wrapping.
15 days at room temperature.
Serve at room temperature.
