Cezanne’s Tuiles with Lemon Cream and berries

Cezanne's Tuiles with Lemon Cream and berries
by

From the book Cezanne and the Provencal Table by Jean-Bernard Naudin, adapted by Dr Wendy Joyce – Art historian and Guest Chef.

 

  • ¾ C icing sugar
  • 1/6  C flour
  • 50g unsalted butter
  • 1/6 C fresh orange juice
  • ½ orange zest – finely chopped
  • 1/8 C ground almonds

 

  1. Combine sugar and flour in a small bowl.  Add melted butter and mix until smooth.
  2. Add the orange juice and stir to blend.  Mix in orange zest and almonds.  Cover the bowl with gladwrap and refrigerate for 2 hours.
  3. To bake, preheat oven to 190°C.  Drop about 1½ teaspoons of batter onto a baking tray lined with baking paper.  They will spread during baking.  Bake for about 8 minutes until edges are lightly browned, and tuiles are fully cooked and golden.

 

Lemon Cream

  • 1 C cream
  • ¼ C lemon juice
  • ¼ C castor sugar
  • 3 eggs
  • 1T cornflour
  • 3 strawberries and other fresh berries
  1. Pour half the cream into a saucepan with lemon juice and bring to a gentle boil, stirring occasionally.
  2. Whisk the sugar and egg yolks in a bowl until pale and smooth.  Sprinkle in the cornflour and whisk again.
  3. Slowly add the hot cream to the bowl, whisking constantly until well mixed.
  4. Stir the mixture back into the pan and cook over medium heat, whisking in large figure eights until the consistency of pudding, about 2 minutes.
  5. Transfer the lemon cream to a large bowl, and cover the surface of the lemon cream with plastic wrap or wax paper.  Refrigerate until needed.
  6. Once the lemon cream has completely cooled, whip the reserved cream until soft peaks form.  Fold whipped cream into the lemon cream until blended.

 

To Assemble

  1. Place 1 teaspoon of the lemon cream on the centre of a serving plate to anchor the tuile in place.
  2. Put 1 tablespoon cream on top of tuile, then place quartered strawberries or berries on top.
  3. Place another tuile on top, and repeat layer ending with berries on top.

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