Fresh passion fruit and lemon grass juice
Preparing the white dough and lemon cream
- For white dough:
- 10 1/2 ounces soft wheat flour (low in gluten, easier to work with) (300 g)
- 3/4 cup water (19 cl)
- For lemon cream:
- 2 cups lemon juice (50 cl)
- 1 pound 5 ounces sugar (600 g)
- 1 pound 10 1/2 ounces thick crème fraîche (750 g)
- 18 egg yolks
- 8 3/4 ounces butter (250 g)
- 3 ounces pastry cream powder (85 g)
Preparing the lemon grass and passion fruit juice
Finish and presentation
- 1 papaya
- 1 mango
- 1 Victoria pineapple
- 1 kiwi
Instructions
Step 1: Preparing the white dough and lemon cream
Prepare the white dough the day before; mix the ingredients and knead gently by hand; shape into a ball and refrigerate.
Mix and cook lemon cream ingredients using the same the method as for making pastry cream and finish by adding butter when the cream is done cooking. Transfer to a clean bowl, cover with plastic wrap, and store in refrigerator.
Step 2: Making the ravioli
The next day, use a pasta maker to roll the white dough out 4 inches (10.5 cm) thick as evenly as possible. Roll out an even number of pieces of dough.
Spoon the lemon cream into a pastry bag and pipe onto the rolled-out dough in small, regularly-spaced quantities the size of a large hazelnut. Do not moisten the dough to pinch it closed. Instead, use round pastry cutters (sizes No. 4.0 and 5.0): use the former to press the sides together; use the latter to trim off excess dough. Place on a mesh rack and chill.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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