Every Wednesday at 11 p.m. on M6, Merouan Bounekraf produces original chefs’ recipes that are easy to reproduce at home, on the program The best pastry chef: cakes on order. This time, the chef discovered in the Top chef show in 2019, shares with us his delicious recipe for the marvelous lemon. It’s your turn !
Meringue, whipped cream, chocolate shavings … Everyone loves the marvelous! For an even more original and gourmet recipe, Merouan Bounekraf revisits this specialty from the North of France with Provençal flavors! To do this, the chef adds a typical product from the South: lemon! Here are the preparation steps. Ready, Set ? Pastry!
Step 1: The meringue
- 2 egg whites
- 40g of caster sugar
- 85g icing sugar
Start by clarifying the eggs: put the egg whites in the bowl of your mixer and beat them until stiff. When they have risen to 50%, add the caster sugar and continue beating. Once the egg whites hold together, incorporate the icing sugar by hand, using a spatula so as not to leave lumps.
Your meringue is ready. Put it in a pastry bag and, on a baking sheet covered with a sheet of parchment paper, make small piles of meringue. Bake for 30 minutes at 100 ° C. Then let the small meringues cool and proceed to the preparation of the lemon marmalade (see step 2).
Step 2: The marmalade
- 2 lemons
- 100g of sugar
- some savory leaves
In a salad bowl, zest the lemons using a grater. Then lift the lemon segments and roughly cut them into pieces. Add the lemons to a saucepan with the sugar and leave to stew for 30 minutes over low heat.
Chop the savory leaves with a knife and add them to the marmalade. Mix. Keep the preparation in the fridge for 5 minutes. Meanwhile, prepare the whipped cream (see step 3).
Step 3: The whipped cream
- 25 cl of whole liquid cream (very cold)
For this whipped cream, chef Merouan does not add sugar. The acidity of the marmalade will enrich the cream. So you just need to whip up the liquid cream, very cold, with a mixer (the bowl must also be very cold).
Then fold the marmalade delicately into the whipped cream, using a spatula. Be careful, the marmalade must have cooled completely, otherwise the cream may fall and make it liquid. Now it’s time to assemble the lemon marvel (see step 4).
Step 4: The assembly
- 1 bowl of water
- gold leaves
- 250g white chocolate
For this revisited lemon recipe, chef Merouan offers us a wonderful mystery way with a meringue heart!
In silicone “half-sphere” molds, pour the “whipped cream + marmalade” preparation, and add, in the center, a small meringue. Smooth the top and let set in the freezer for 3 to 4 hours. Heat a baking sheet and in the oven. Unmold your hemispheres and slide them for a few seconds on the hot plate and glue them together so as to form a sphere. Smooth with your fingers. Then put your sphere back in the mold and prick them with a toothpick. Reserve 30 minutes in the freezer.
Melt the white chocolate and dip your spheres in it (using the toothpick) to cover them. Let them drain and don’t forget to remove the toothpick. In a bowl of water, gently place a gold leaf and dip your sphere so that it is covered (with gold leaf). Remove it from the bowl immediately. Here is your wonderful chef’s lemon is ready! Easy no?
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