Süvy lemon cream

By Muriel AUBLET-CUVELIER December 10, 2025

Muriel AUBLET-CUVELIER

Corporate chef

Created on

December 10, 2025

Recipe

Products used

Süvy, Fish gelatin

Step1 Lemon cream

The ingredients

3g	(0,3%)	Fish gelatin ()
230g	(24.1%)	Süvy ()
10g	(1%)	Lemon zest
260g	(27.3%)	Lemon juice
211g	(22,1%)	Whole eggs
240g	(25.2%)	Soft butter
954g	(100%)	TOTAL

Process

Make a gelatin mixture with 7 times its weight in cold water.
Zest the organic lemons on the Süvy and mix.
Add the eggs and whisk, then add the strained lemon juice.
Cook at 86°C and cool to 45°C.
Add the cold butter while mixing to obtain a smooth cream.
Cool to 4°C.
Poach and smooth into the sweet pastry bases.

Assembly and information

The cream fillings can be stored in a sealed container at 4°C for 3 days so that you can fill the pies as needed (preparation or baking).