William Curley, Suzue Curley

Citrus Slice

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Preparation info
  • Makes

    14

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
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.

Ingredients

Method

First, prepare the lemon syrup

  • Put the lemon juice, water, sugar and vanilla seeds and pod (bean) into a saucepan and bring to the boil. Leave to cool.

Next, prepare the sponge & dacquoise

  • Preheat the oven to