Name: Citrus Slice
Yield: Makes 14
Cuisine: French
Ingredients: ½ quantity of Lemon Curd made with 3 g (⅛ oz) leaf gelatine; 100 ml (3½ fl oz/scant ½ cup) water; 100 ml (3½ fl oz/scant ½ cup) whipping (pouring) cream; 1 quantity of Basic Macaron but replace the raspberry powder with 18 g (¾ oz) freeze-dried lemon powder; 1 quantity of Hazelnut & Almond Dacquoise made with the addition of 130 g (4¾ oz) each of chopped roasted almonds and hazelnuts; ½ vanilla pod (bean) split lengthways; 12 g (⅓ oz) unsalted butter softened; 125 g (4½ oz/generous ½ cup) caster (superfine) sugar; 100 g (3½ oz) milk chocolate (35% cocoa solids) finely chopped; 1 quantity of Alhambra Chocolate Sponge; 100 g (3½ oz) dark (bittersweet) chocolate (70% cocoa solids) finely chopped; 250 ml (8½ fl oz/1 cup) lemon juice; edible gold leaf to decorate; 1 quantity of Dark Chocolate Ganache Glaze; 300 g (10½ oz) tempered white chocolate used to make 14 Combed Waves; 60 ml (2¼ fl oz/¼ cup) lemon juice; 1 quantity of Dark Chocolate Mousse (anglaise method)

Preparation info

Makes
14

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This was one of the first slice-style pâtisserie Suzue and I made in Richmond; simple to construct and delicious. I particularly like the texture that the roasted nuts through the dacquoise adds to this petit gâteau.