INFINITELY LEMON FRITTERS
INGREDIENTS: (12 to 14 fritters)
Sweet dough:
100 g butter
1 gr lemon rind
100 g caster sugar
100 g flour
2 gr lemon yellow colouring
Fritter dough:
125 g water
125 g full-cream milk
5 g caster sugar
5 g Guérande salt flakes
110 g butter
140 g flour
250 gr eggs
Lemons:
3 fresh yellow lemons
2 crystallised lemon slices
Lemon cream:
200 g eggs
220 g caster sugar
25 g lemon rind
160 g fresh lemon juice
300 g butter
Lemon Chantilly cream:
375 g cream
250 g lemon cream
PREPARATION:
Sweet dough: In a kitchen robot, mix the butter with the sugar, lemon rinds and yellow colouring. Add the flour and fold in. Transfer the mixture to a pan lined with kitchen film. Chill for 2 hours. Spread on a floured surface to a thickness of about 2 mm, and cut into discs 7 cm in diameter. Chill for about 30 minutes before using.
Fritter dough: Preheat a fan oven to 200ºC (mark 6). Pour the water and milk into a pan and add the sugar and salt flakes. Add the butter in pieces and bring to the boil. Add the flour in one go. Leaving the pan on the heat, beat with a spatula to make a smooth dough. Continue mixing for 2-3 minutes until the dough becomes dry and comes away from the walls of the pan. Pour the dough into a large bowl. Add the eggs one at a time, mixing each one well into the dough before adding another. The dough will be ready when it forms a ribbon. Transfer the dough to a forcing bag fitted with nozzle no.14. Squeeze out fritters about 6 cm in diameter and leaving about 5 cm between them, onto a pan lined with waxed paper. Top each fritter with a disc of sweet dough. Place the pan in the oven and turn it off for 10 minutes. Turn on again and continue to cook at 170ºC for about 20 minutes. After 10 minutes approximately, place a spoon in the door of the oven to leave it half open. Transfer the fritters to a rack to cool.
Lemons: Peel, removing all the skin. Separate the segments between the white membranes, then cut into three. Cut the crystallised lemon slices into cubes.
Lemon cream: Use a microplane to grate the rind off the lemons and mix with the sugar in a stainless steel bowl. Add the eggs and lemon juice. Cook at 83-84ºC in a bain-marie, stirring occasionally. Place the bowl inside a bowl of iced water and cool the cream down to 60ºC. Add the butter and beat until smooth. Beat with a hand beater for 10 minutes so that the fat molecules burst, giving the desired creamy texture. Cover with kitchen film and chill overnight. Use 250 gr to make the lemon Chantilly and rest to fill the fritters.
Lemon chantilly: Freeze a bowl for 15 minutes, add the cream and beat until thick. Carefully add the lemon cream. Transfer the lemon chantilly into a forcing bag fitted with a chantilly nozzle.
Fritter dough: Preheat a fan oven to 200ºC (mark 6). Pour the water and milk into a pan and add the sugar and salt flakes. Add the butter in pieces and bring to the boil. Add the flour in one go. Leaving the pan on the heat, beat with a spatula to make a smooth dough. Continue mixing for 2-3 minutes until the dough becomes dry and comes away from the walls of the pan. Pour the dough into a large bowl. Add the eggs one at a time, mixing each one well into the dough before adding another. The dough will be ready when it forms a ribbon. Transfer the dough to a forcing bag fitted with nozzle no.14. Squeeze out fritters about 6 cm in diameter and leaving about 5 cm between them, onto a pan lined with waxed paper. Top each fritter with a disc of sweet dough. Place the pan in the oven and turn it off for 10 minutes. Turn on again and continue to cook at 170ºC for about 20 minutes. After 10 minutes approximately, place a spoon in the door of the oven to leave it half open. Transfer the fritters to a rack to cool.
Lemons: Peel, removing all the skin. Separate the segments between the white membranes, then cut into three. Cut the crystallised lemon slices into cubes.
Lemon cream: Use a microplane to grate the rind off the lemons and mix with the sugar in a stainless steel bowl. Add the eggs and lemon juice. Cook at 83-84ºC in a bain-marie, stirring occasionally. Place the bowl inside a bowl of iced water and cool the cream down to 60ºC. Add the butter and beat until smooth. Beat with a hand beater for 10 minutes so that the fat molecules burst, giving the desired creamy texture. Cover with kitchen film and chill overnight. Use 250 gr to make the lemon Chantilly and rest to fill the fritters.
Lemon chantilly: Freeze a bowl for 15 minutes, add the cream and beat until thick. Carefully add the lemon cream. Transfer the lemon chantilly into a forcing bag fitted with a chantilly nozzle.
TO SERVE:
Cut off the top quarter of the fritters. Fill with the remainder of the lemon cream. Top alternately with pieces of lemon with no peel and crystallised lemon cubes. Then add a crown of lemon chantilly. Cover with the top of the fritter and chill for one hour before serving.