Marcona

Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).

Mix the baked shortcrust pastry into crumbs in a blender, then incorporate the crushed crispy wafer and melted Yuzu Inspiration. Tip: Use offcuts from the shortcrust you’ve made as part of your daily work on other products.

Warm the almond paste and mix it with half the eggs to give it a more liquid consistency. Beat the mixture and add the remaining egg once the process is nearly over. As soon as a ribbon forms in the egg mix, remove a small portion, as you will need to add this to the liquid butter. Mix all the ingredients together, carefully incorporating the flour and baking powder (which you have sifted in advance). Bake in a frame at 170-180°C (340-355°F) for approx. 15-20 minutes.

Mix the smaller portion of sugar with the pectin. Heat up the mixed lemon pulp, the lemon juice, the larger portion of sugar and the vanilla. At 40°C (105°F), add the sugar and pectin, then bring the mixture to the boil. Set aside.

Heat up the smaller portion of cream, the inverted sugar and the glucose. Slowly pour this hot mixture over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Add the finely diced almond paste and mix again in a mixer. Slowly add the larger portion of cold cream, mixing all the while. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Bring the neutral Absolu Cristal glazing to the boil in water. Immediately apply using a spray gun at about 80°C (175°F) .