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Snack cake Selection Spraying (airbrush) Ganache Moulded praline

ALMOND
YUZU MELT

Complexity level  

X685

Composition

  • Moelleux Almond Yuzu
  • Cassis Jelly
  • Ganache Coconut
  1. Belcolade
  2. Recipes
  3. Almond Yuzu Melt
Almond Yuzu Melt

Steps

1 Moelleux Almond Yuzu
Ingredients
  • Eggs 100 g
  • Egg yolk 45 g
  • Sugar 125 g
  • Almond powder 200 g
  • Flour 45 g
  • Butter 85 g
  • Yuzu juice 40 g
  • Egg white 65 g
  • Sugar 65 g
Preparation
  • Mix the eggs, egg yolks, sugar (125 g), and almond powder for 5 minutes with a whisk. Add the sifted flour. Add the melted butter and yuzu juice. Finally, whip the egg white with the sugar (65 g) and add them gently using a spatula. 
  • Pipe the batter into small donut-shaped silicone molds and bake at 170°C for 12 minutes depending on the oven. 
  • Leave to cool down and then demold.
2 Cassis Jelly
Ingredients
  • Cassis puree 270 g
  • Sugar 250 g
  • Glucose DE60 50 g
  • Water 100 g
  • Pectin NH 8 g
  • Sugar 50 g
Preparation
  • Mix the sugar (50 g) with the Pectin NH. Heat up the cassis puree with the sugar (250 g), the glucose, and the water to 50°C. Add the sugar-pectin mixture and boil the composition to 103°C. 
  • Leave to cool down and cover with cling film.
3 Ganache Coconut
Ingredients
  • Coconut puree 140 g
  • Cream 35% 200 g
  • Sorbitol 30 g
  • Glucose 90 g
  • Butter 50 g
Preparation
  • Heat up the coconut puree with the cream, the sorbitol, and the glucose to 85°C. Pour onto the Belcolade Selection Blanc Doux Cacao-Trace and the Belcolade Premium Prime Pressed Cacao Butter Cacao-Trace and mix with an immersion blender. 
  • When the ganache reaches a temperature of 35°C add the cold butter and mix again with the immersion blender. 
  • Pipe the ganache into pre-molded white chocolate shells. Leave to crystallize at 16°C with a humidity level below 60%. 
  • After, close the molds with tempered Belcolade Selection Blanc Doux Cacao-Trace and demold.
4 Assembly
Ingredients
Preparation
  • Take a small yuzu cake and fill up the center with some cassis jelly. Put a ganache coconut-filled chocolate on top. Decorate with a chocolate decoration.

Created by Michel Eyckerman

The Almond Yuzu Melt tart is a delicate interplay of contrasts - silky coconut ganache and vibrant cassis jelly meet the rich Belcolade Selection Blanc Doux Cacao-Trace chocolate in a refined composition.

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