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1
For the Sweet Brioche:
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2
Mix everything in a stand mixer at low speed, except for the Président butter, with a hook attachment
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3
Continue to mix till the dough becomes smooth and strong, for about 30 minutes (Window test)
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4
Slowly add in softened (room temperature) Président butter and continue to mix for 10 minutes at medium speed
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5
Rest the dough in the fridge overnight
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6
The following day take out the dough and let it come to room temperature for an hour
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7
Knock your dough back a bit to even the temperature and roll the dough into 1 cm thick
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8
Let it rest for 5 minutes, cover with a towel
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9
Cut the dough into 8 cm disks and hollow half of them with a 3 cm cutter
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10
Stack the hollowed disks onto each round disk, combining them with egg white
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11
Proof the dough at 29ºC for 2.5/3 hours or till it doubles in size
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12
After it is done proofing, bake at 180ºC for 20 minutes
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13
Fill the pastry with pastry cream, top a slice of lemon and dusting icing sugar, continue to bake for 4-5 minutes
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14
For the Creme Patisserie:
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15
Heat up milk, half of the sugar and vanilla paste in a pan till steaming
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16
Whisk egg yolk with half of the sugar, add in sieved corn flour and plain flour and whisk till combined
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17
Temper the mixture with hot milk in 3 inclusions
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18
Transfer the mixture back to the pan, keep stirring till the mixture gets thick
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19
Make sure the mixture begins to bubble and continue to cook just 1 minutes
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20
Empty to a shallow tray to cool down and cover with cling film
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21
For the Candid Lemon Slice:
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22
Use a mandolin slicer and cut lemons vertically into 2-3mm thick slices
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23
Ready a big wide pan, bring sugar and water to a boil.
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24
Add in all lemon slices and make sure all of them have full surface contact to the simple syrup
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25
Keep simmering for 15-20 minutes till the rinds get translucent and soft.
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26
Transfer lemon and syrup into a glass jar and let it rest at room temperature for 24 hours
