White Chocolate Streusel Parfait Recipe

sbcc-logo-min.jpg

 

Ingredients

white-chocolate-streusel-parfait.jpg

Streusel for Lemon Sponge

  • 150g Unsalted butter
  • 150g Raw Sugar
  • 150g Almond Powder
  • 130g Cake Flour
  • 0.5g Fleur de Sel

Lemon Sponge

  • 275g All Purpose Flour
  • 230g Sugar
  • 200g Whole Eggs
  • 145g Lemon Juice
  • 115g Cream 35%
  • 75g Vegetable Oil
  • 75g Inverted Sugar
  • 10g Baking Soda
  • 5g Lemon Zest

Poached Vanilla Apricot

  • 500g Frozen Apricots
  • 170g Water
  • 130g Sugar
  • 100g Apricot Puree
  • 5g Vanilla Extract

Lavender Creme Legere

  • 500g Whole Milk
  • 500g Cream 35% (whipped to soft peak)
  • 300g White Chocolate Couverture
  • 70g Gelatin Mass (6:1 ratio)
  • 60g Egg Yolks
  • 40g Sugar
  • 40g Corn Starch
  • 5g Dried Lavendar
  • 5g Vanilla Extract

Directions

Streusel for Lemon Sponge

  1. Mix all ingredients with paddle attachment until a crumble forms.
  2. Place crumbs on a pan and place in freezer.

Lemon Sponge

  1. Mix all dry ingredients together.
  2. Separately mix inverted sugar, lemon zest, eggs and cream.
  3. Mix cream mixture and dry mixture, then add vegetable oil and lemon juice.
  4. Spread 1/2" thick in a pan and top with frozen crumbs. Bake until golden brown at 400˚F

Poached Vanilla Apricot

  1. Bring water, sugar, vanilla and puree to a boil.
  2. Pour over the frozen and diced apricots.
  3. Let poach in refrigerator for 48 hours.

Lavender Creme Legere

  1. Bring milk, lavender and vanilla to a simmer. Remove from heat and let sit for 10 minutes.
  2. Combine sugar, egg yolks and corn starch. Mix until smooth. Temper infused milk into the eggs and then re-combine. Bring the mixture to a boil and stir for 1 minute constantly. Remove from heat.
  3. Add white chocolate couverture and melted gelatin to pastry cream. Mix well and let cool completely.
  4. Use the paddle attachment to combine with 1/4 whipped cream. Remove mixing bowl and gently fold in the remaining whipped cream.
  5. Place in piping bag.

Assembly

  1. Drain apricot and place in bottom of verrine.
  2. Sprinkle diced lemon streusel sponge.
  3. Pipe lavender creme legere.
  4. Garnish with lavender.