Rolling Out the Lemon Paralline (Abaissage)
Roll out the lemon pâlin and sprinkle with toasted almond crumbs.
Ingredients
lemon paralline (amount per frame)
1.380 kg
crushed roasted almonds (see recipe above)
to taste
Instructions
1
Lining
Cover a 40 cm square stainless steel sheet with baking parchment. Place a 10 mm-high frame on top. The parchment does not need to be secured to the sheet.
2
Shaping
Pour the mixture into the frame and spread it roughly with an offset spatula. Use a scraper to smooth and level the surface. Sprinkle over the crushed roasted almonds, ensuring that the entire surface is covered.
3
Crystallization
Crystallize at 16°C. Once the paralline has set, run a small knife around the inside of the frame to release it, then store it at 16°C.
