lemon viennese
(1 rating)
IPP - Week 3 May 24th I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
(1 rating)
Ingredients For lemon viennese
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100 gicing sugar
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250 gwell softened butter
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2 gsalt
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grated zest of 2 lemons
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40 gegg white
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300 gflour
How To Make lemon viennese
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1Cream the butter and icing sugar, add the lemon zest, salt, then finally the egg whites. Add the flour. Do not over work.
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2Using a piping bag with a star tip, create a small "W" shape about 4 cm long onto a "silpat" or parchment lined sheet pan. Rest in the refrigerator a minimum of 1 hour.
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3Bake at 180C in a fan forced oven for about 8-10 minutes. When cooked, dredge with icing sugar.
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