Lemon

Boil the lemon puree with the 60g of sugar in order to make the lemon cream.

Mix the egg yolks with the 25 g sugar and add some hot lemon puree.

Add the egg yolk composition to the rest of the lemon puree.

Cook the mixture like a custard cream and let it cool down in the fridge.

Add the GOLD CUP® CHANTY DECO.

Melt the chocolate with the cocoa butter and yellow colouring for the coating.

Fill ¾ of the silicone mould with the lemon cream.

Add the lemon filling* and a disc of almond sponge.

Fill the mould with the lemon cream.

Put the mould in the freezer.

When frozen, add a little bit of lemon cream on top of the 2 sides to make a little point and put it back in the freezer.

When frozen, dip the pastry in the yellow coating.

Spray some yellow coating on the pastry with an airbrush.