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

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.

Ingredients

1 quantity of Alhambra Chocolate Sponge
1 quantity of Hazelnut & Almond Dacquoise made with the addition of 130

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

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Citrus Slice

Ingredients

Method

First, prepare the lemon syrup

Next, prepare the sponge & dacquoise

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