Composition
- Moelleux Almond Yuzu
- Cassis Jelly
- Ganache Coconut
ALMOND
YUZU MELT
X685
X685
Composition
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.
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.
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.
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.
