Lemon Soufflé Tart

Instructions

FIRST DAY

Make genoise sponge cake.

1. Sift the flour and mix with the cornstarch and salt. Set aside.
2. Separate the egg yolks from the egg whites. Incorporate the yolks in a bowl that supports the heat, along with half of the sugar.
3. Place the bowl on a saucepan in the water-bath without boiling at medium low heat.
4. Whisk them with the electric whisk until they are whitened. We will observe that they acquire a whitish color.
5. Remove from heat and set aside.
6. Assemble the egg whites with the other half of sugar until a firm and shiny meringue is obtained.
7. Incorporate the whitened yolks with the meringue and mix with soft and enveloping movements.
8. Begin to add the flour little by little and integrating in the mixture with enveloping movements. We must never beat or stir the mixture, otherwise we will lower the meringue.
9. Transfer the mixture to a piping bag.

Bake.

1. Preheat oven to 390ºF (200ºC).
2. Line a perforated tray with baking paper. To prevent the ends of the paper from rising or moving when you put the batter, place small ponits of batter in the corners. In this way the paper will remain fixed.
3. Cut the tip of the pipping bag and place the batter in the tray as I show you in the video. Make a rectangle and then fill the inside trying to exert the same pressure at all times.
4. If we have more batter in the pipping bag, we will create lines around the rectangle.
5. Bake for 8-10 minutes. We will see that it acquires a light golden color on the surface. In addition, if we press the surface of the cake, it will return to its initial state.
6. Remove from the oven and let it cool completely on a rack.

Make the pastry cream for the chiboust.

1. Fill a bowl with very cold water and submerge the gelatine. Let it hydrate for 10 minutes.
2. In a saucepan pour the milk together with the lemon peel, place at medium heat and leave until it comes to a gentle boil.
3. On the other hand, in a bowl whisk the yolks together with the sugar, the cornstarch and the lemon juice (in the video you don't see when I add the juice just after the sugar, the camera stopped...). Mix well with a whisk.
4. Once the milk has reached boiling point, pour a little (with the help of a strainer to prevent cream and/or lemon peel from seeping into the mixture of yolks).
5. Whisk well to temper them and prevent lumps from forming.
6. Pour the remaining milk and mix again.
7. Pour the mixture into the saucepan and place at medium heat while stirring. You will notice that the texture will become denser.
8. Cook until the cream has a creamy and slightly dense texture.
9. Remove from the heat and add the hydrated gelatine. Remember that we must drain the gelatine very well so that we do not incorporate any water.
10. Stir very well, and vigorously, with the whisk so that the gelatine dissolves and integrates completely.
11. Set aside while we prepare the Italian meringue.

Make Italian merengue.

1. In a medium saucepan pour the water together with the sugar and, without stirring, place at medium heat.
2. Leave until it reaches a temperature of 250ºF (121ºC), the ideal would be to help us with a digital thermometer.
3. While the syrup is cooking, whisk the egg whites together with the 45 g of sugar until obtaining a meringue that forms soft peaks.
4. Once it reaches 250ºF (121ºC)  remove from the heat and begin to integrate on the egg whites in a fine and continuous thread. We will do it at the same time that we beat the meringue to a medium speed. The final appearance will be a firm and very shiny meringue.

Prepare the chiboust.

1. In a large bowl trasnfer the pastry cream, which must be warm, together with the freshly made Italian meringue. This one will still be hot.
2. Add a small amount of meringue and mix with the help of a spatula. We will do it with soft and enveloping movements, never stirring or beating with a lot of energy. Otherwise the souflée will deflate.
3. Keep adding more meringue and smoothly integrating into the chiboust until we've integrated everything.
4. Set aside.

Transfer into a bowl.

1. Cover an aluminium bowl with a diameter of 8 inches/20 cm (an Ikea bowl) with film. Make sure the whole surface is completely covered.
2. Pour the chiboust inside and smooth the surface.

Cut the genoise sponge cake.

1. Separate the cake from the baking paper, we will do it carefully so as not to break it. Turn it over so that the toasted side is facing down.
2. With the help of another aluminium bowl of the same diameter as the previous one, cut a circle of sponge cake.
3. Place on top of the chiboust cream, which we already have inside the bowl, with the whiter side looking inside.
4. Press gently to make sure there are no air bubbles between the cream and cake.
5. Film the surface and refrigerate for 6-7 hours.
6. Once it is cold, freeze it until the next day.

SECOND DAY

Caramelizes the surface.

1. Take the bowl out of the freezer and remove it carefully.
2. Place a plate or disc for a cake, where we are going to serve it, on the bowl and turn. Remove  the film.
3. Sprinkle white sugar or demerara sugar (the latter much better) and burn with the torch. Do not stay too long in an area to avoid that an excess of heat can spoil it.
4. Refrigerate until the moment of serving. If we are going to serve them in 2-3 hours, I recommend you to refrigerate it 30 minutes after burning with the torch and then leave it at room temperature to finish defrosting.

Make whipped cream.

1. Before we get ready to whip the cream we must make sure of two things:

• Cream must be cold 24 hours before used it.
• The bowl in which we are going to make whipped cream must be cold. I recommend to use one aluminium bowl and freeze 20 minutes before beat it.
• If you want to know how to make whipped cream, you can do it in this video.

1. Pour heavy cream into freeze bowl and beat with an electric mixer into low speed.
2. Once cream is becoming to form stiff peaks, add sugar little by little stirring the whole time. Increase speed gradually but without reaches high one. Ideally use medium speed.
3. Before finish to beat the cream, add vanilla extract along  and beat until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.
4. Cover with plastic wrap and chill until used it.

Decorate.

1. Put the cream in a pipping bag and use a wide star-shaped tip. I have used 6B Wilton tip.
2. Decorate with cream all the inferior edge that surrounds the cake. You can do it the way you like the most.
3. Decorate with flowers or yellow petals, if desired, and serve.
   

Notes

• To help the meringue whip better, we can add a few drops of natural lemon juice or a pinch of cream of tartar. Keep in mind that the latter brings a bit of flavor.
• The smell of the pastry cream will remind you a lot of lemon curd, only that the taste of this cream is much softer.
• You can use lemon extract if you wish instead of juice.
• The pastry cream and the Italian meringue must be hot still when we integrate them. The cream will be warm while the meringue will be a little warmer since we will use it as soon as we finish it.
  
• We must freeze the cake to avoid that the chiboust melts when we caramelize it with the blowtorch. Remember that the gelatine is thermo-reversible and when heat is applied it will lose its characteristics until it cools again.
• If you wish, you can moisten the Genovese sponge cake with syrup just before placing it on the chiboust.
• I know that the top roast of the tart should be all over the surface and more remarkable. But I was afraid to reach the melting point of the gelatin and that the cake would melt... if you are brave and want to try, that´s ok!
• We can keep it in the fridge for 3-4 days.
  

Archivado en

• Breakfast
• Chiboust
• Lemon