Lemon cream

Name: Lemon cream
Yield: 1 batch of each
Cuisine: French
Ingredients: 90 g Lemon purée; 150 g Eggs; 120 g Superfine sugar; 75 g Butter; 2 g Gelatin powder; 12 g Water; 90 g Lemon purée; 1 Lemon (zest); 150 g Eggs; 120 g Superfine sugar; 75 g Butter; 2 g Gelatin powder; 12 g Water; 100 g Lemon purée; 120 g Egg yolks; 90 g Superfine sugar; 100 g Butter; 100 g Lemon purée; 100 g Eggs; 32 g Superfine sugar; 80 g White chocolate, 35% (Ivoire); 20 g Cocoa butter; 90 g Lemon purée; 100 g Eggs; 115 g Superfine sugar; 145 g Butter; 2 g Gelatin powder; 12 g Water

One lemon cream made five ways, to compare gelatin, zest, yolks, white chocolate and extra butter. Each is cooked to 85 °C (185 °F); where there is butter, it goes in at 40 °C (104 °F).

Makes: 1 batch of each
Each version: 449 g

By weight, first version.

Scale batches

Classic

Ingredient	Grams	% of lemon purée
Lemon purée	90 g	100%
Eggs	150 g	167%
Superfine sugar	120 g	133%
Butter	75 g	83%
Gelatin powder	2 g	2.2%
Water	12 g	13%
Total	449 g

Cook the lemon purée, eggs and sugar to 85 °C (185 °F).
Take it off the heat and add the gelatin, bloomed in the water.
When it has cooled to 40 °C (104 °F), add the butter and blend.

Classic with zest

Ingredient	Grams	% of lemon purée
Lemon purée	90 g	100%
Lemon (zest)	1
Eggs	150 g	167%
Superfine sugar	120 g	133%
Butter	75 g	83%
Gelatin powder	2 g	2.2%
Water	12 g	13%
Total	449 g

Cook the lemon purée and zest with the eggs and sugar to 85 °C (185 °F).
Take it off the heat and add the gelatin, bloomed in the water.
When it has cooled to 40 °C (104 °F), add the butter and blend.

Without gelatin

Ingredient	Grams	% of lemon purée
Lemon purée	100 g	100%
Egg yolks	120 g	120%
Superfine sugar	90 g	90%
Butter	100 g	100%
Total	410 g

Cook the yolks, sugar and lemon purée to 85 °C (185 °F).
When it has cooled to 40 °C (104 °F), add the butter and blend.

White chocolate

Ingredient	Grams	% of lemon purée
Lemon purée	100 g	100%
Eggs	100 g	100%
Superfine sugar	32 g	32%
White chocolate, 35% (Ivoire)	80 g	80%
Cocoa butter	20 g	20%
Total	332 g

Cook the lemon purée, eggs and sugar to 85 °C (185 °F).
Pour it over the melted white chocolate and cocoa butter, and blend.

More butter

Ingredient	Grams	% of lemon purée
Lemon purée	90 g	100%
Eggs	100 g	111%
Superfine sugar	115 g	128%
Butter	145 g	161%
Gelatin powder	2 g	2.2%
Water	12 g	13%
Total	464 g

Cook the lemon purée, eggs and sugar to 85 °C (185 °F).
Take it off the heat and add the gelatin, bloomed in the water.
When it has cooled to 40 °C (104 °F), add the butter and blend.

For bakers in the US

Lemon purée: Strained lemon juice can stand in; purée is thicker and often slightly sweetened, so check the brand
White chocolate, 35% (Ivoire): A 35% white chocolate (Valrhona Ivoire)

Baking classes in San Francisco

Hands-on, for home bakers and for teams. Eight guests, one baker, and everything you bake goes home with you.

Public classes open soon, and people on the list hear first. Team and private classes are open now.

Notify me about public classes Plan a team class

Hear first when ordering and classes open.

One email when pastry ordering and public classes open. Texts only if you ask.

salteosf.com