Yuzu cream on matcha shortbread

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Matcha shortbread

    Ingredients

    • Softened butter - 250g
    • Icing sugar - 125g
    • Salt - 3g
    • Egg yolk - 60g
    • Flour - 200g
    • Cornstarch - 25g
    • Matcha green tea - 10g
    • Sesame seeds
    Cream the softened butter with the salt and icing sugar.
    Add the egg yolk.
    Add flour, tea and starch, mix well.
    Divide into pieces weighing 250g each.
    Shape cylinders, about 38 cm in length and 2.5 cm in diameter.
    Refrigerate to harden.
    Cut into 6 mm thick discs and place on a Silpat. Bake in a ventilated oven at 160-170°C for 8 to 10 minutes.
  2. Yuzu cream hemispheres

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 100 g
    • Frozen concentrated preparation : Orange - 10 g
    • Orange Juice - 200g
    • Egg yolk - 120g
    • Caster sugar - 200g
    • Gelatin - 8g
    • Butter - 250g
    Bring the yuzu juice, orange juice, egg yolk and sugar to the boil while whisking.
    Add the previously bloomed, drained gelatine.
    Add the butter, homogenise.
    Pour into 23 mm diameter hemispheres and freeze.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
    PréparationConcentrée_Orange-RVB-150dpi-697x697
    Frozen concentrated preparation
  3. Candied grapefruit peel with blackcurrant syrup

    Ingredients

    • Grapefruit (peel) - 1
    • Water
    Cut the peel into julienne strips, about 2 cm long.
    Blanch them 4 times in boiling water.
    Then bring them to a boil in the blackcurrant syrup. Keep in the refrigerator.
  4. Blackcurrant syrup

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 100 g
    • Frozen fruit purée, sugar added: Blackcurrant - 50 g
    • Water - 100g
    • Caster sugar - 100g
    • red coloring
  5. Yuzu jelly for glazing

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 100 g
    • topping neutral - 500g
    • Water
    Heat all the ingredients in the microwave at 60°C, smooth. Add water to obtain the desired consistency.
    For the glazing, place a frozen hemisphere of yuzu cream on a stick and dip in the yuzu jelly.

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées

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