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Makes 24 pieces
Recipe Step by Step
01
YUZU INSPIRATION CREAM MIX
- 135 g Fruit pulp
- 10 g Glucose DE38/40
- 5 g Gelatin powder 220 Bloom
- 20 g Water for the gelatin
- 210 g YUZU INSPIRATION
- 265 g UHT cream 35%
- 645 g Total weight
Mix the pulp and glucose and heat them to approximately 175°F (80°C).
Add the gelatin (which you have rehydrated in advance).
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.
Add the gelatin (which you have rehydrated in advance).
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.
02
VANILLA OPALYS 33% NAMELAKA
- 120 g Whole UHT milk
- 1 Vanilla pod
- 10 g Glucose DE38/40
- 3 g Gelatin powder 220 Bloom
- 15 g Water for the gelatin
- 220 g OPALYS 33%
- 240 g UHT cream 35%
- 608 g Total weight
Bring the milk to the boil with the scored vanilla pod.
Infuse the pod for approximately 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin.
Slowly pour this mixture over the melted couverture.
Mix to form a perfect emulsion.
Add the cold liquid cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably overnight.
Infuse the pod for approximately 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin.
Slowly pour this mixture over the melted couverture.
Mix to form a perfect emulsion.
Add the cold liquid cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator, preferably overnight.
03
YUZU INSPIRATION PRESSED SHORTCRUST
- 280 g Almonds shortcrust
- 180 g Éclat d’or
- 280 g YUZU INSPIRATION
- 740 g Total weight
Break the shortcrust pastry into pieces in an electric mixer, then incorporate the Éclat d’Or and the melted fruit couverture.
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.
04
ALMOND SHORTCRUST PASTRY
- 140 g Strong white bread flour
- 70 g Dry butter 84%
- 50 g Icing sugar
- 18 g Powdered blanched almonds
- 1 g Salt
- 30 g Whole eggs
- 309 g Total weight
Mix the powdered ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
05
ABSOLU SPRAY MIX
- 220 g Absolu Cristal Neutral Glaze
- 20 g Water
- 220 g Total weight
Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
Immediately apply using a spray gun at about 175°F (80°C).
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approximately 30g each) using a 6.5cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approximately 20g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approximately 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze. Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Yuzu Inspiration
in place.