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Corman Artisan

Baker-Pastry chef

Light lemon cream turnovers

12 turnovers


940 g Croissant dough
250 g Liquid Clarified Butter 99,9 % fat
Batch of lemon cream
egg wash
5 g Brown cassonade sugar
5 g 30° Baumé syrup

Lemon cream

100 g Lemon juice
Zest from half a lemon
120 g Liquid Clarified Butter 99,9 % fat
180 g sugar
180 g eggs
8 g Pastry cream powder

Corman'products of the recipe