Cone shaped mould (3.6CM x 14CM, stainless steel)
3.5 cm diameter ring cutter
25CM X 25 CM Stainless tray
1 cm round piping bag tip

Pâte feuilletée


  1. Mix cubed butter and cold T55 flour with a beater until crumbly.
  2. Mix water, squid ink, salt and vinegar together and keep it at 0 C degrees.
  3. Pour 1 into 2 and mix until it forms a single dough.
  4. Roll out the dough twice as big as the dry butter and chill it in the fridge for 12 hours.
  5. Put the dry butter in the dough. Roll it out and fold it 3 times, repeat it twice. Rest it in the fridge for 12 hours.
  6. Flatten into 2mm and cut it like croissant dough (2cm short side width, 5cm long side width and 37-40cm length).
  7. Roll onto the mould to shape like a conch and chill in the fridge for an hour.
  8. Bake for 20 minutes in a oven at 170 C degrees.
  9. As soon as it’s out of the oven, spread 2:1 syrup (sugar 2, water 1) and attach crushed meringue onto it.


Truffle ganache montée (for 10 conches)


  1. Mix whipping cream and French cream and add truffle paste. Heat up and infuse for 30 minutes.
  2. Add gelatine in 1 and melt. Pour it into the chocolate and emulsify.
  3. Chill for a day in the fridge.


Lemon dill jelly


  1. Put water, lemon purée, cassis purée, sugar, corn syrup and agar agar in a pan and mix well.
  2. When it starts to boil, stir for 30 seconds.
  3. Put 2. in a bowl and add apricot liquor and chopped dill.
  4. Quickly pour 3. on a stainless tray (25cm*25cm) and shake well in order to spread it thinly (1mm thick).
  5. Harden it in the fridge for 5 minutes.
  6. Cut it with a 3.5 cm diameter ring cutter.


Lemon meringue


  1. Add sugar and egg white powder into egg white, whisk until foamy and add lemon essence at the end.
  2. Carefully mix sifted powdered sugar in to the meringue without losing the foam.
  3. Place in a piping bag with 1cm round tip and pipe it out in the shape of a tube.
  4. Dry for 3 to 4 hours in the oven at 50 C degrees.




  1. Put 10 salted caramel crispearls in the baked conch shell.
  2. Put whipped truffle ganache montee and pipe it out until it comes out of the conch shell, 25g each.
  3. Stick lemon dill jelly at the end of 2.