Recipe Lemon - red berries Vol-au-vent

To make this dish

Ingredient list

• Beurre manié
  150 g traditional flour
  400 g Unsalted 1kg butter Sheet 84% fat
  

• Détrempe
  350 g traditional flour
  15 g salt
  145 g water
  100 g Lescure Unsalted 250g butter Roll 82% fat
  5 g caster sugar
  

• Lemon-basil crémeux
  1000 g lemon juice
  1 bunch basil
  1050 g sugar
  1050 g whole eggs
  270 g egg yolks
  100 g corn starch
  63 g powdered fish gelatine 200 blooms
  441 g water
  1050 g Lescure Unsalted 500g butter Roll 82% fat
  

The right ingredients

Unsalted 1kg butter Sheet 84% fat Lescure Unsalted 250g butter Roll 82% fat Lescure Unsalted 500g butter Roll 82% fat

The recipe, step by step

1. 01

   Beurre manié

   Mix the flour and butter in a mixer fitted with the paddle attachment until a homogeneous dough forms.

   Roll out between two sheets of baking paper into a square approximately 2 cm thick.

   Store at +4°C.

2. 02

   Détrempe

   Melt the butter over low heat – it should be just melted, not hot. Dissolve the salt and sugar in the water.

   In the bowl of a stand mixer, pour in the butter, then the water, followed by the flour.

   Knead immediately on medium speed for 8 minutes, then for 2 minutes on higher speed to smooth out the dough.

   Roll out between two guitar sheets into a square shape the same size as the beurre manié. Store at +4°C.

3. 03

   Lamination

   Place the détrempe on top of the beurre manié, flour lightly, and roll out using a dough sheeter.

   Give one single fold, then one double fold.

   Wrap the dough, and store at +4°C for 2 hours.

   Give another double fold followed by a single fold, then let rest overnight in the refrigerator.

4. 04

   Vol-au-vent

   Roll out the puff pastry to a thickness of 1.7 mm, then relax the dough on a tray at room temperature for 1 hour.

   Place in the freezer for 20 minutes.

   Using a 6 cm fluted cutter, cut out squares, paying close attention to the direction of the lamination.

   Using a 4 cm fluted cutter, cut out the centres of half the squares.

   Lightly moisten the full squares with water, give the hollow squares a quarter turn, and place them on top to form the vol-au-vent shells.

   Let rest at room temperature for 1 hour.

   Preheat the oven to 180°C and bake the vol-auvent for 30 minutes with the damper closed.

   Once an even light-golden colour is obtained, dust with icing sugar and bake again at 200°C for 5 to 10 minutes, until the sugar is caramelized

5. 05

   Lemon-basil crémeux

   Rehydrate the gelatine at least 1 hour in advance and keep refrigerated.

   In a saucepan, heat the lemon juice with half the sugar.

   Remove from the heat, add the basil, cover, and let infuse for 15 minutes.

   Strain to remove the basil.

   In a mixing bowl, whisk together the eggs, egg yolks, the remaining sugar and the cornstarch until light and smooth.

   Pour the hot liquid over the egg mixture, then return everything to the saucepan and cook as for a pastry cream.

   Bring to a boil and cook for 5 minutes, then remove from the heat and add the gelatine.

   Transfer to a chilled container and cool to 50°C.

   At 50°C, add the butter, cut into small cubes and softened to room temperature.

   Blend for 5 minutes to stabilize the emulsion.

   Transfer to a gastro tray, cover the surface with plastic wrap, and chill rapidly in a blast chiller until it reaches +4°C.

6. 06

   Shaping

   Cut out the centre of the vol-au-vent with a knife.

   Pipe 30 g of lemon-basil crémeux inside.

   Arrange the red berries, cut into small pieces, on top