speculoos caramel pie :
the Zesti Caraspéculoos
Discover our recipe of lemon pie and speculoos caramel: the Zesti Caraspéculoos. A recipe signed CuisinezCaramel by Nigay located in Feurs, in the Loire.
Preparation time: 1h15
Rest time : 48 h
For 6/8 people
Which caramels are used in this recipe?
Speculoos caramel (biscuity)
Short bread - 150g of flour - 100g of butter - 50g of powdered sugar Caramel insert - 200g Nigay caramel with speculoos Lemon confit - Zest of 2 large untreated lemons - 100g sugar - 100g water - 150g lemon juice Lemon mousse - 2 eggs - 100g lemon juice - 100g powdered sugar - 3 sheets of gelatin of 2g - Zest of 2 untreated lemons - 35g chilled butter - 280g chilled whipping cream (or full cream)
Realization 48 hours before: pour caramel in a 18 cm pie circle and put in the freezer. Short Bread Mix the butter with the sugar until creamy then add the flour and form a ball. Roll out, place in a 20 cm mould, put in the freezer for 15 minutes and bake at 170°C for 15 minutes. Lemon confit Blanch 3 times the zests taken with the peeler (in large strips) Heat the blanched zests with the sugar, water and lemon juice over medium heat, stirring occasionally until the zests are translucent (about 12 minutes). Blend to obtain a kind of marmalade. Lemon mousse Soften the gelatine leaves in cold water. In a small saucepan, heat the sugar, lemon juice, eggs and zest over medium heat, stirring constantly until creamy. Add the gelatine leaves, then the butter little by little. Mix and let cool to 30°C. Whip the chilled cream and add to the lemon cream. Assembly Put short bread in a 20 cm cake circle, cover with lemon confit, pour mousse and freeze for 30 minutes Add the caramel insert, cover with the remaining mousse and freeze overnight. Turn out and decorate