To make this dish
Classic Puff Pastry310 g T45 flour
940 g T55 flour
25 g salt
550 g water
25 g vinegar
1000 g Unsalted 1kg butter Sheet 84% M.G.
125 g Lescure Unsalted 250g butter Roll 82% fat
CREME PATISSIERE270 g whole milk
70 g Lescure UHT Cream 35% fat
50 g fine sugar
85 g egg yolks
17 g T55 flour
17 g powdered cream
GARNISH40 apricot pieces
200 g dried figs
250 g pine nuts
QS white sugared almonds
LEMON FRANGIPANE CREAM200 g Lescure Unsalted 250g butter Roll 82% fat
175 g fine sugar
200 g eggs
200 g ground almonds
20 g T55 flour
175 g pastry cream
10 g zeste de citron jaune
ROYAL ICING500 g icing sugar
100 g egg whites
5 g vinegar
The recipe, step by step
Classic Puff Pastry
Using a dough hook, combine 310g of T45 our, 940g of T55 our, 25g of salt, 125g of butter cut into pieces, 25g of vinegar and 550g of water. Roll into a ball and leave to rest in the refrigerator.
Roll out the dough and insert the Lescure 84% fat butter.
Fold the pastry and complete six simple turns, respecting the resting time required.
Make a creme patissiere using a traditional method.
LEMON FRANGIPANE CREAM
Mix the 200g of melted butter, 175g of caster sugar and 200g of eggs, then add the 200g of ground almonds and 20g of sifted our.
Whisk the creme patissiere at room temperature, add the 10g of lemon zest, then blend in with the mixture. Set aside in the refrigerator.
Whisk all of the ingredients together.
Roll out the puff pastry offcuts to 1.5 mm pieces and place in the refrigerator.
Using a pastry cutter, cut to a diameter of 11 cm and place in a Silform® mould, then place in the refrigerator.
Poach 10g of lemon frangipane cream, in the bottom, place half an apricot and 5g of dried gs cut into chunks, then cover with 15g of lemon frangipane cream.
Sprinkle some pine nuts over to nish.
Bake in a fan oven at 165°C / 329°F for 25 minutes.
Leave to cool.
Glaze the tops of the Dômes with the royal icing, decorate with a sugared almond and then return to the fan oven to bake at 185°C / 365°F for 4 minutes.