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Gérard Dubois and his recipe

 Lemon Wheels LRN Day 10 26

Born and raised in Switzerland, Gérard became the founder and owner of La Rose Noire Holdings...

In 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie on Hong Kong Island – a 30 seats restaurant and cake shop – and in 2 decades, it has turned into a reputable enterprise. Today, La Rose Noire employs more than 200 staff members working at its original production centre in Kowloon Bay. In 2004 a 60,000 square foot state-of-the-art factory was opened in Dongguan, South China, with over 600 employees, while in 2012 the company opened a standard factory in Clark Free Port, The Philippines, and also "Passion by Gérard Dubois" Boulangerie - Pâtisserie - Confiserie” in Hong Kong. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfilling the needs of different sectors in the market. 

Gérard is also an author of culinary publications and his volume "Crafted Passion" (2011) was awarded for "Best Dessert Book in the World "at the 17th Gourmand World Cookbook Awards. This recipe is taken from that book. 

 

Lemon Wheels LRN Day 10 26

Lemon wheels


Sable dough
plain flour g 180
soft butter g 100
icing sugar g 60
almond powder g 20
whole eggs g 15
pinch of vanilla powder
pinch of sea salt
Mix all the ingredients well except the flour. Sieve the flour and add slowly to the mixture by hand. Refrigerate overnight before using.

Lemon cream
whole eggs g 120
sugar g 140
fresh lemon juice g 120
zest of 2 fresh lemons
soft butter g 270
Mix the eggs, sugar, lemon juice and lemon zest by hand. Warm in a bain-marie to 80°C. Strain the cream and add the soft butter, blend to a perfectly smooth texture. Pour onto a flat tray, cover and cool quickly in refrigerator.

Dried lemon slices
Slice a fresh lemons and line on a Silpat mat on baking tray. Bake for 5 hours at 80°C. Dust with sugar just before taking them out of the oven.

Gérard Dubois from “Crafted Passion”
photo A. Chester Ong
www.la-rose-noire.com