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		<title><![CDATA[Pastry Chef Nicolas Vergnole: Yuzu meringue tart]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/pastry-chef-nicolas-vergnole-yuzu-meringue-tart-5678.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-recipes/pastry-chef-nicolas-vergnole-yuzu-meringue-tart-5678.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 26 Jan 2015 10:07:09 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[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.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1. To make the shortbread dough:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;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.&#60;br /&#62; Preheat the oven to 160&#176;C and bake for 10 to 12 minutes.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;2. To make the yuzu cream:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;In a &#60;em&#62;bain-marie&#60;/em&#62; over low heat, whisk eggs, sugar, lemon juice until smooth and thick consistency. Remove from flame, add gelatin and let cool until 35&#176;C&#160;. Add butter, pieces by pieces. Store in the fridge.&#60;br /&#62; spread the yuzu filling in the cooled tart shell.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;3. To make an Italian meringue:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;In a pan,&#160;combine water and sugar and boil to soft-ball stage until 118&#176;C. Start whipping the egg whites until foamy.&#60;br /&#62; When the syrup reaches 121&#176;C, remove from the heat&#160;and gently&#160;pour&#160;into egg whites on low speed until the batter cools down.&#60;br /&#62; Fill the meringue in a pastry bag and pipe. Sprinkle lime zests on top.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Chef&#039;s tips:&#60;/strong&#62; Yuzu juice&#160;can be replaced by lemon juice. Sprinkle bergamot Buddha&#039;s hand zests to add extra flavors.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Nicolas Vergnole is the executive pastry chef of &#60;a title=&#34;Me@OUE&#34; href=&#34;http://me-oue.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Me@OUE&#60;/a&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: &#160;C&#233;line Manoukian&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/pastry-chef-nicolas-vergnole-yuzu-meringue-tart-5678.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/pastry-chef-nicolas-vergnole-yuzu-meringue-tart-5678.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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