• Baker-Pastry Chef

Lemon turnovers

  • 2 completion stages



  • Incorporate the 250 g of Laiterie Corman Butter for Puff Pastry into the 940 g of croissant dough and give it one double turn, followed by one single turn.
  • Allow to rest for 30 minutes in the refrigerator.
  • Roll out the dough to a thickness of 3 mm in a 54 x 50 cm rectangle.
  • Cut out ovals using a 17 x 12 cm turnover cutter.
  • Allow to rest for 15 minutes in the refrigerator.
  • Roll out lightly and egg wash the edges.
  • Fill the turnovers with lemon cream (50 g), fold, turn over and place on a baking sheet.
  • Prove for one hour 30 mins at 25°C.
  • Egg wash, sprinkle brown sugar in the centre.
  • Cook at 210°C in a deck oven, or 170°C in a convection oven, for about 18 minutes.
  • Brush with syrup. Return to the oven for one minute to dry the syrup.
  • Sprinkle the edges with snow decoration.
940 g croissant dough 250 g Dairy butter 82% fat – Sheet 1 Batch of lemon cream 5 egg wash 5 g brown sugar 5 g 30° Baumé syrup


Lemon cream

  • Bring the lemon juice, zest, butter and half of the sugar to a the boil.
  • Whisk the eggs, remaining sugar and pastry cream powder.
  • Cook as for pastry cream.
  • Refrigerate.
100 g lemon juice 4 Peel of 1 lemon 120 g Dairy butter 82% fat – Block 180 g sugar 180 g eggs 8 g Pastry cream powder