Baker-Pastry Chef

Pound Cake

An original recipe from Nicolas Boussin
Recipe calculated for 6 persons
2 completion stages

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Corman products used for this recipe

Extra concentrated butter 99.9% fat - Sheet

1

Beat together the eggs and the sugar in a mixer bowl on the second lowest speed setting.
Add the sieved flour and yeast.
Incorporate the roasted butter melted at 50°C and the lemon zest.
Knead the dough for between two and three minutes on the second lowest speed setting.
Pipe in 300 g of mixture per Calisson mould (Demarle ref. 1417).
Split using a pastry scraper soaked in melted roasted butter.
Bake at 150°C for approximately 35 to 40 minutes.
At the mid-point of cooking, check that the cakes are regularly split and, if not, split them with the point of a knife soaked in roasted butter.
Leave to cool.

500 g eggs 500 g caster sugar 500 g T45 flour 20 g baking powder 350 g Extra concentrated butter 99.9% fat – Sheet 2 lemon zest

2

Boil all the ingredients together and glaze the cakes.

500 g hot glaze 200 g water