Breton shortbread with lemon cream

Breton shortbread with lemon cream

By Richard HAWKE April 29, 2025
Recipe created by Richard HAWKE

Ambassador Louis François since 2015

Created on

April 29, 2025

Recipe

Products used

FiPure Psyllium

Step 1 Breton shortbread with almonds

The ingredients
176g Rice flour (LF)
16g Baking Powder (LF)
80g Corn starch (Louis François)
32g FiPure Psyllium (LF)
128g Powdered sugar
8g Dextrose (LF)
56g White almond powder
3g Salt
189g Margarine 83% MG
112g Water
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 Lemon purée
224g Water
16g Carrageenan iota (LF)
144g Semolina sugar
96g Cocoa butter
40g Deodorized coconut oil
16g Souflix (LF)
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.

Products used in this recipe