Ingredients
Filling
- 95 grams (3.35 ounces) juice (1 lemon, 2 limes)
- 2 eggs
- 80 grams (2.80 ounces) sugar
- 1 teaspoon (1 teaspoon) corn starch
- 120 grams (4.25 ounces) white chocolate
- 50 grams (1.75 ounces) butter or cocoa butter
- 10 grams (0.35 ounces) mint leaves
Equipment
- Microplane
Ideal for zesting citrus fruit to capture all the aromatic oils without the bitter pith.
- Juicer
A handy tool for efficiently extracting juice from lemons and limes.
- Mixing Bowls
Use multiple sizes to keep your ingredients organized and streamlined during prep.
- Whisk
Essential for whipping eggs and sugar to a frothy consistency.
- Double Boiler
Perfect for gently cooking your mixture without the risk of scorching it.
- Blender
Ensures a velvety smooth texture by breaking down all the ingredients evenly.
Instructions
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Step 15
Servings
Variations
Faq
- Why isn't my pastry filling thickening?
Make sure you are constantly stirring while cooking the mixture in the water bath. It also helps to ensure your water bath is at the right temperature.
- Can I use regular butter instead of cocoa butter?
Absolutely, regular butter will work just fine, though cocoa butter imparts a unique flavor.
- Is it necessary to put the filling in the fridge for 8 hours?
Yes, this allows the filling to stabilize and reach the perfect consistency for serving.
- How can I ensure my mint leaves are evenly chopped?
Use a sharp knife or a mezzaluna to finely chop them so they blend seamlessly into the filling.
- Why does my lemon and lime juice taste bitter?
Ensure you only zest the outermost layer of the citrus and avoid the white pith, which can be bitter.
- Can I add other flavors to this recipe?
Absolutely, feel free to experiment with other herbs like basil or spices like ginger to add a unique twist!