Complexity level  

Makes 20 little cakes

Mold: Square Silikomart® mold

Café Ambré


1 Shortbread
  • Flour 250 g
  • Butter 125 g
  • Whole eggs 50 g
  • Icing sugar 125 g
  • Ground Almonds PatisFrance 50 g

Cream the butter with icing sugar and almond powder. Add the eggs and flour and blend. After resting, roll out the dough to 3-mm thickness and then cut out squares using a fluted cookie cutter. Bake on a Silpat® at 160°C for 12 minutes.

2 Two Lemon Cremeux
  • Starfruit Lemon PatisFrance 360 g
  • Lime zest 2 pcs
  • Whole eggs 360 g
  • Caster sugar 340 g
  • Butter 400 g
  • Dessert Jelly PatisFrance 15 g

Pipe the first 5 ingredients at 85°C and then add the Jelly Dessert. Blend.

3 Financier
  • Frianvit PatisFrance 250 g
  • Water 125 g
  • Butter 125 g
  • Lime zest 1 pc

Melt the butter and mix all the ingredients. Pour into a 30 x 40 cm frame. Bake at 180° C for 8 minutes.

4 Lemon Marshmallow
  • Starfruit Lemon PatisFrance 370 g
  • Sugar 350 g
  • Gelatin in Powder PatisFrance 28 g
  • Water 140 g

Boil 300 g of lemon purée and 175 g of sugar to 110°C. Mix the remaining sugar with the remaining lemon purée. When the first preparation reaches 110°C, pour it over the second preparation with the pre-soaked gelatin. Beat until the preparation is warm. Place the marshmallow on a sheet of paper using a pastry bag with a plain nozzle. Tie the marshmallow strips.

5 Lemon Crunchy
  • Praliné Extra 50% PatisFrance 125 g

Gently soften the Pralicrac in a microwave and spread over 2 mm thick. Cool down then detail squares at the size of the molds.

6 Assembly & Finishings
  • Pour the creamy mixture into the silicone molds, then place a financier and pour the creamy mixture.
  • Close with the Pralicrac Citron PatisFrance and freeze.
  • Glaze the cream with the Miroir Plus Neutre PatisFrance colored in yellow.
  • Place on a shortbread and decorate with a marshmallow bow.

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