Pastry Chef Nicolas Vergnole: Yuzu meringue tart
Pastry chef Nicolas Vergnole loves to bring unique flavors to his creations. Above all he is a perfectionist, searching for the best balance of flavors and textures.
1. To make the shortbread dough:
In the bowl of an electric mixer, mix together the butter and sugar until they are just combined. Then, add the egg, vanilla extract, 2 pinches of salt and flour.
Preheat the oven to 160°C and bake for 10 to 12 minutes.
2. To make the yuzu cream:
In a bain-marie over low heat, whisk eggs, sugar, lemon juice until smooth and thick consistency. Remove from flame, add gelatin and let cool until 35°C . Add butter, pieces by pieces. Store in the fridge.
spread the yuzu filling in the cooled tart shell.
3. To make an Italian meringue:
In a pan, combine water and sugar and boil to soft-ball stage until 118°C. Start whipping the egg whites until foamy.
When the syrup reaches 121°C, remove from the heat and gently pour into egg whites on low speed until the batter cools down.
Fill the meringue in a pastry bag and pipe. Sprinkle lime zests on top.
Chef’s tips: Yuzu juice can be replaced by lemon juice. Sprinkle bergamot Buddha’s hand zests to add extra flavors.
Nicolas Vergnole is the executive pastry chef of Me@OUE.
Photo credit: Céline Manoukian
