LEMON Shaped Dessert - Recipe by Cedric Grolet

[@-PastryWorkshop-]

pastry-workshop.com/lemon-shaped-dessert-cedric-grolet/

[@MissLadyMeringue]

Just ate this dessert on a Disney Cruise just last week! The executive chef explained the process but I really wanted to see the process in more detail, so very much appreciated!

[@-PastryWorkshop-]

Thank you for your kind words i m glad this helped.

[@monicamuniz9482]

Wow this whole process takes hours to complete. Such an amazing video & result!

[@-PastryWorkshop-]

Thank you very much!

[@medygv6907]

They are so beautiful, i would keep them a couple days before eat them haha

[@libby6494]

it's neat how the velveting spray creates the 'pores' of the lemon skin, making it look more realistic. I swear for a second when you were making the lemon gel, I could smell the lemons! lol. I'm not sure how I'd like mint with my lemon. I am a big lemon meringue pie fan. It was my favorite pie as a child.

[@-PastryWorkshop-]

I totally agree!

[@camilabolivar7962]

Es toy sorprendida con tu talento

[@-PastryWorkshop-]

Gracias!

[@hectorrocha5829]

WOUUUUUU WHAT AN INCREDIBLE TECHNIQUE....THANK YOU SO MUCH

[@-PastryWorkshop-]

Glad you like it!

[@edouarddalphond5018]

Hi. This looks amazingly tasty. How many « lemons » would your recipie yield? I will make it this weekend. Thank you.

[@-PastryWorkshop-]

You can find the amount of lemons in grams in the recipe. Thank you!

[@nohayoussef629]

Can I use water base air brush colors for the velvet effect !?

[@-PastryWorkshop-]

No, the velvet effect is created thru cocobutter.

[@Маруся_Кл]

Wow! Trenk you!❤️

[@-PastryWorkshop-]

You're welcome 😊

[@user.shirkin]

Спасибо большое

[@lennyargolo7025]

thanks for share!

[@-PastryWorkshop-]

My pleasure!

[@DonLopeChannel]

The Lemon segments are the pulp of the lemon that you used to make the lemon curd with the flesh?

[@-PastryWorkshop-]

Yes, the lemon segments are the lemon pulp!

[@aishaskitchen3667]

welcome! How are you all? I wish you good luck and more success I want to ask you, can yuzu juice be replaced with lemon juice that I can't have

[@-PastryWorkshop-]

Yes you can!

[@aishaskitchen3667]

@@-PastryWorkshop- thank you very much

[@Becks-xv9zy]

Can I know the name and where I can buy the silicon mould for make the lemon the one you use at 9:00 minutes?

[@-PastryWorkshop-]

professional.silikomart.com/eng/

[@teddy7555]

You can buy actual lemon molds to make life easier.

[@zGh-fh5hu]

Is it possible to replace agar agar with gelatin?

[@-PastryWorkshop-]

I do not recommend, it has different proprieties.

[@maximilianoalvarez631]

where can I get that mold to finish the sphere?

[@-PastryWorkshop-]

It is a Silikomart mold!

[@steffendransfeld1760]

thanks for the lesson. What do you spray on at the end from the red nozzle for attaching the leave ?

[@-PastryWorkshop-]

Cooling spray

[@Nade20]

Hello.While watching the video and demonstrating the recipe, I coated the mousse with chocolate and then when I refrigerate or freeze it, the chocolate coating cracks or cracks. I don't know why and how to solve it. Can I do it?

[@-PastryWorkshop-]

Try lowering the temperature of the glaze. Also do not freeze it after!

[@Nade20]

Thank you! Have a good day☺️

[@aroosajkhan]

Is there a replacement to the gelatin?

[@-PastryWorkshop-]

You cant replace gelatin in this recipe

[@La-Pastaratuar]

thanks for the recipe. Can I use gelatine powder with the same method instead of agar agar?

[@-PastryWorkshop-]

No, it wont have the same texture!

[@La-Pastaratuar]

@@-PastryWorkshop- yes chef😊 i tried. didn't work..thanks..

[@DokieCandy]

Tanks

[@-PastryWorkshop-]

You are welcome!

[@anafelippe7361]

Hello, whats os the temperatura of the White Chocolate/ Cocoa butter mixture?

[@-PastryWorkshop-]

Check video at min 13.00 Also you can find this info in the recipe: (Velvet spray - or velvet coating - is a mix of equal quantities of white chocolate and cocoa butter, melted together to a certain temperature, depending on the use. When dipping the lemons, not more than 30C and when spraying around 40-45C.)

[@FarheenShabahat]

How can i make water drop??

[@-PastryWorkshop-]

By spraying neutral nappaj (glaze)

[@قناتجينتعونو]

طوب

[@euanscott202]

Do you have a link for the mould? I can’t find the 4cm one you mention

[@-PastryWorkshop-]

professional.silikomart.com/eng/

[@sayontinisengupta1473]

Hello mam, what is sugar A and sugar B?

[@-PastryWorkshop-]

It just goes in the recipe in different steps.

[@teddy7555]

Does anyone know if these are served at room temperature or refrigerated?

[@-PastryWorkshop-]

Refrigerated always!

[@angelicacorrea5348]

cuanto tiempo duran refrigerados sin que pierdan su forma?

[@-PastryWorkshop-]

@@angelicacorrea5348 ¡No recomiendo guardarlos en el frigorífico más de 3 días!

[@eimon8405]

What bloom gelatine do you use for whipped ganache? Thanks

[@SingedFollower]

it makes it more stable

[@-PastryWorkshop-]

I use 220 bloom!

[@USILUI]

How many people is this recipe for?, thanks

[@-PastryWorkshop-]

Minimum 6 servings!

[@omarquilianogalea9067]

When my lemons defrosting on the fridge and ready for it, water comes out from then, why this is happening ?

[@-PastryWorkshop-]

It is most likely condesation. Check the temperature inside your fridge.

[@mariaching7370]

Anybody knows where I can buy a silicone mold like that online?

[@-PastryWorkshop-]

shop.silikomart.com/en/home

[@jessicalugay25]

AliExpress

[@jan9105]

May I ask which spraying gun / airbrush you are using?

[@-PastryWorkshop-]

Hi Jan. I m using Dedra air brush and spraying gun for velvet effect, such as Swiss Krea.

[@jenniferrivera8627]

Can sheets of gelatin be used instead of powder? Would the amount be the same?

[@-PastryWorkshop-]

pastry-workshop.com/introduction-to-pastry-gelatin-despre-gelatina/

[@VladislavPetersburg]

❤

[@gitanjalibanik4542]

Amazing hope your channel reaches 10k soon

[@-PastryWorkshop-]

Thank you so much 😀

[@efteniemihaela9958]

❤️❤️❤️

[@-PastryWorkshop-]

♥️♥️♥️

[@ayshenahmedova5774]

👌👌😍

[@CookandtravelwithDenisa]

Ce mult m-am bucurat sa aflu ca ești romanca! Când am făcut acest desert acum ceva vreme am urmărit videoclipul tău și apoi pe cel al lui Bruno Albouze. Normal ca al tău mi-a plăcut cel mai mult! Am făcut 2 variațiuni ale acestui desert, una originala, iar a doua cu tema tropicala, însă tot in forma de lămâie. Felicitări pt ceea ce faci, te imbratisesz, m-am abonat cu drag! 🌺🥰

[@-PastryWorkshop-]

Multumesc mult! Suna bine varianta tropicala! Ma bucur mult ca video-ul ti-a fost de folos!

[@robertamartellotti3611]

💓🙏🌻👏👏👏😘