Pain de genes french almond cake, lemon cream, vanilla chantilly

Preparation time: 35 min

Preheat your Oven at 375 °F

• Pain de Gène Cookie

  With the help of a stand mixer, combine the eggs with the almond paste.  Pass the dry ingredients in a tamis and then incorporate them to the first mixture.  Add the melted butter.  Combine throroughly.  Transfer to a greased baking sheet lined with greased parchment paper.  Bake in the oven for roughly 15 minutes or until cooked through at 375F.

• Leamon cream

  In a sauce pot, combine all of the ingredients except for the butter in the order indicated in the ingredients section.  Bring to a boil while continuously whisking.  Let it boil for at least 30 seconds.  Pass the cream through a fine mesh sieve and then incorporate the butter with your whisk.

  Set aside in the fridge covered in plastic wrap.

• Chantilly

  Leave a bowl in the fridge with your cream and the whisk ideally 1 hour.

  When you take it out of the fridge, add the sugar and whip it into a bird's beak.

  Put the lemon zest on the cream once the whipped cream is on the dessert plate.