Yuzu and white chocolate cream cake
It’s no secret that yuzu – a deliciously fragrant Japanese citrus fruit and chocolate make a perfect couple. In this entremet they create fireworks for the taste buds. We recommend you use fresh yuzu, only available in winter. When using yuzu concentrate make sure you do not overdose as it is extremely powerful overtaking other flavours.
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Difficult
Almond and chocolate biscuit
Ingredients: Almond and chocolate biscuit
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7.9 ozmarzipan
Preparation: Almond and chocolate biscuit
Soften in a microwave oven.
Ingredients: Almond and chocolate biscuit
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14.1 ozegg yolks
Preparation: Almond and chocolate biscuit
Add gradually. Whip until you achieve a light texture.
Ingredients: Almond and chocolate biscuit
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2.8 ozbutter
Preparation: Almond and chocolate biscuit
Combine and melt at 40°C (104°F). Add gently.
Spread onto two Flexipats and bake for around 12 min. at 200°C (392°F).
Yuzu crémeux
Ingredients: Yuzu crémeux
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8.8 ozyuzu juice
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9.5 ozwater
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14.1 ozsugar
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5.3 ozegg yolks
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12.3 ozwhole egg(s)
Preparation: Yuzu crémeux
Combine and bring to the boil.
Ingredients: Yuzu crémeux
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0.9 ozgelatin
Preparation: Yuzu crémeux
Soften in cold water and add. Leave to cool to 35°C (95°F).
Ingredients: Yuzu crémeux
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8.8 ozbutter
Preparation: Yuzu crémeux
Add.
Mould in a Flexipan® and freeze.
White chocolate mousse
Ingredients: White chocolate mousse
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6.7 ozegg yolks
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1.8 ozwhole egg(s)
Preparation: White chocolate mousse
Whip in a mixer.
Ingredients: White chocolate mousse
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9.2 ozsugar
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3.2 ozwater
Preparation: White chocolate mousse
Cook at 123°C (253°F) and pour over the eggs to make a pâte à bombe.
Ingredients: White chocolate mousse
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0.4 ozgelatin
Preparation: White chocolate mousse
Soak in cold water and add.
Ingredients: White chocolate mousse
Preparation: White chocolate mousse
Melt at 45°C (113°F) and add slowly.
Ingredients: White chocolate mousse
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3.0 lbcream
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2 pod(s)Vanilla
Preparation: White chocolate mousse
Combine and whip into soft peaks. Add carefully.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Mould and freeze the cake. Spray with white chocolate (50% cocoa butter Callebaut® CB and 50% white chocolate Callebaut® W2NV) when the cake is still frozen.
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