Breton shortbread with lemon cream

By Richard HAWKE April 29, 2025

Recipe created by Richard HAWKE

Ambassador Louis François since 2024

Created on

April 29, 2025

Recipe

Products used

FiPure Psyllium Souflix Carrageenan iota Dextrose Baking Powder Rice flour

Step 1 Breton shortbread with almonds

The ingredients

176g	(22%)	Rice flour ()
16g	(2%)	Baking Powder ()
80g	(10%)	Corn starch (Louis François)
32g	(4%)	FiPure Psyllium ()
128g	(16%)	Powdered sugar
8g	(1%)	Dextrose ()
56g	(7%)	White almond powder
3g	(0,4%)	Salt
189g	(23,6%)	Margarine 83% MG
112g	(14%)	Water
800g	(100%)	TOTAL

Process

Mix all the powders with the margarine to make a sanding texture.
Once there are no lumps, add the water and form a dough.
Roll out to 5 mm thickness and bake in 40 mm diameter circles at 150°C for about 30 minutes.

Step 2 Lemon cream

The ingredients

264g	(33%)	Lemon purée
224g	(28%)	Water
16g	(2%)	Carrageenan iota ()
144g	(18%)	Semolina sugar
96g	(12%)	Cocoa butter
40g	(5%)	Deodorized coconut oil
16g	(2%)	Souflix ()
800g	(100%)	TOTAL

Process

Mix the Iota Carrageenan and sugar with the purée and water.
Cook at 85°C before adding the fat.
Add the Souflix and emulsify with a hand blender.
Leave in a cool place (4°C) for 12 hours before poaching on the tarts.