Lemon peaks

Roll out the dough to 2.6 mm and leave to rest in the freezer for about 60 minutes. Cut into strips measuring 3×22 cm, roll up tightly and place on Silpain mats with the cut surface facing upwards. Place the closure underneath and press down lightly on the dough rolls.

Allow the dough pieces to proof very well, then load into a medium-hot oven with plenty of steam. Halfway through baking time, open the oven slightly and bake until golden brown.

Bring the lemon juice, water and sugar to a boil. Mix the cornstarch with the apple juice, stir into the boiling liquid, and thicken.

Leave the lemon cream to cool before continuing.

Stir the cooled lemon cream until smooth and mix in the quark. Process immediately.

Use a metal cornet to pierce a hole in the bottom of the cooled peaks. Then fill each with 25 g of lemon quark cream using a piping bag.

Sift the icing sugar and mix with the lemon juice to form a thick glaze.

Storage: Can be stored in a sealed container for up to 2 weeks.

Pipe 5 g of lemon glaze in a ring shape onto the bottom edge of each peak using a thin nozzle, then roll in coarse sugar. Pipe a small dot of glaze onto the top and garnish with lemon zest.