Puff Pastry with Lemon Cream

Ingredients

• 375 gWheat flour
• 250 gButter
• 150 mlWater
• 5 gSalt
• 1 pcsEgg
• 10 pcsEgg yolk
• 5 pcsEgg white
• 192 gSugar
• 120 mlLemon juice
• 60 mlWhite wine
• 6 gLemon zest
• 8 gStrong flour

Instructions

1. 1

   Make puff pastry and blind-bake

   • Mix flour and 5 g salt. Gradually add 150 ml very cold water and knead into a firm dough. Rest 15 minutes.
   • Form 250 g cold butter into a rectangle. Roll dough into a rectangle, place butter in the middle, fold dough over and perform 5 turns (roll and fold), chilling briefly between turns so the butter stays cold.
   • Roll the laminated dough to about 3–4 mm, line a round tart tin (26–28 cm), form a rim and prick the base with a fork. Brush the rim with one beaten egg (50 g).
   • Blind-bake: Preheat oven to 200 °C (convection 180 °C). Line pastry with baking paper and baking weights, bake 12–15 minutes, remove weights and paper and bake another 6–8 minutes until golden and cooked through. Cool.
2. 2

   Prepare lemon cream and finish

   • Place 10 egg yolks in a bowl and beat lightly.
   • Juice 4 lemons (about 120 ml). In another container combine lemon juice with 60 ml white wine so the total volume matches the yolks (about 180 ml).
   • Have 192 g sugar, zest of 2 lemons (approx. 6 g) and 8 g cornstarch ready.
   • Slowly pour the lemon-wine mixture into the yolks while stirring. Add sugar, zest and cornstarch and mix.
   • Cook the mixture in a saucepan over medium heat, stirring constantly, until it thickens into a custard-like cream (do not boil). Remove from heat while still thick and continue stirring until warm.
   • Whip 5 egg whites to stiff peaks and fold gently into the warm lemon cream until airy.
   • Fill the baked puff pastry shell with the lemon cream, smooth the surface and optionally decorate with small meringue kisses. Chill at least 30 minutes before serving.