Celebrate Bastille Day with a
Le Cordon Bleu Recipe: Lemon Meringue Domes

On July 14th, France will celebrate Bastille Day, the French national holiday. This holiday commemorates the storming of the Bastille prison in 1789, which marked the beginning of the French Revolution, and the end of the monarchy. Since 1880, this day also symbolizes the beginning of the French republic. Today, this holiday is celebrated with the prestigious military parade on the Champs Élysees in Paris, and many festivals and fireworks throughout France.

Did you know?

After the French Revolution, most of the Aristrocrats fled Paris, leaving their chefs unemployed. All the while, many citizens were arriving in Paris without family to feed them. As a result, more and more chefs trained to become restaurateurs of gourmet cuisine. In 1789, a hundred restaurants, frequented by high society, had been established.

Source: Wikipedia

Join the fun this year by preparing a great recipe from the chefs at Le Cordon Bleu.

Lemon Meringue Domes

Serves: 10
Preparation time: 1 hour
Cooking time: 1h 15 minutes

Coconut Swiss meringue
120 g egg whites
240 g sugar
30 g grated coconut

Crumble
25 g muscavado (brown) sugar
25 g sugar nibs
50 g ground hazelnuts
50 g flour
1 g fine salt
50 g butter

Lemon Chiboust cream
100 ml whipping cream (35% fat)
4 egg yolks (80 g)
20 g sugar
16 g custard powder
100 ml lemon juice
2 gelatin leaves (4 g)

Italian meringue
50 ml water
110 g sugar
120 g egg whites
Neutral jelly glaze

Savoie sponge
60 g butter
60 g sugar
50 g flour (type 55)
1 g baking powder
1 large egg (60 g)

Coconut mousse
10 ml water
10 g grated coconut
40 g coconut milk (purée)
18 g sugar
½ gelatin leaf (1 g)
120 ml whipping cream (35% fat)
- - - - - -
Malibu
raspberries
strawberries
milk "couverture" chocolate

Method:

Coconut Swiss meringue : Heat the egg whites and sugar over a bain-marie then whisk. Using a piping bag and a size 6 tip, cover the outside of flexipan domes with the meringue. Sprinkle with coconut and bake in the oven preheated to 100 °C for 1 hour. Half way through baking time, remove from molds.
Crumble : Mix all the ingredients together and spread onto a baking sheet in small pieces. Bake at 150 °C for 15 minutes.
Lemon Chiboust cream : Bring the cream to the boil; whisk the egg yolks and sugar together and add the custard powder. Cook as you would a pastry cream adding the lemon juice. Add the gelatin and whisk in the Italian meringue whilst hot. Place in semi circular flexipans, transfer to the freezer. Turn out of the molds, brush with neutral jelly glaze, set aside.
Savoie sponge : Beat the eggs and sugar, add the melted butter, fold in the sifted flour and baking powder. Spread onto a baking sheet no more than 1.5 cm thick and bake at 180 °C. Stamp out 10 disks 3.5 cm Ø and imbibe lightly with Malibu.
Coconut mousse : Heat the water and coconut milk; add the sugar and grated coconut then the gelatin. Whisk the cream to soft peaks; fold into the mousse.
Presentation : Brush the meringue shell interior with tempered milk 'couverture' chocolate, fill with coconut mousse and a few strawberries and raspberries, cover with a Savoie sponge disk. Top with a lemon Chiboust cream semi circle and decorate with crumble.

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Celebrate Bastille Day with a Le Cordon Bleu Recipe: Lemon Meringue Domes

Lemon Meringue Domes

Celebrate Bastille Day with a
Le Cordon Bleu Recipe: Lemon Meringue Domes