Rising sun
Pastry recipeRecipe for 24 individual domes (Flexipan® 7 cm Ø)
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Composition
Joconde sponge with lime zest and raspberry crumble
Yuzu cream
Vanilla and yuzu bavarian cream
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Joconde sponge with lime zest and raspberry crumble
Ingredients
- Frozen fruits IQF : Williamette raspberry - 80g
- Icing sugar - 425g
- Almond powder - 425g
- Lime - 4
- Flour - 115g
- Egg - 570g
- Egg white - 380g
- Sugar - 60g
- Butter - 85g
For 2 Flexipats®.
Remove the zest from the limes. Beat together the icing sugar, almond powder, flour, eggs and lemon zest. Beat the egg whites and sugar, add to the first mixture, then add the warm melted butter. Spread 1000g in each flexipat®, sprinkle with the broken raspberries, bake at 180°C in a ventilated or deck oven at 210°C for 10 to 12 minutes.
In this step
Frozen whole fruit and pieces IQF -
Yuzu cream
Ingredients
- Frozen fruit purée 100% : Yuzu - 145g
- Egg - 245g
- Sugar - 175g
- Butter - 290g
- Gelatin - 3g
Bring the yuzu puree to the boil. Beat together eggs and sugar, pour 1/3 of the yuzu puree over the egg / sugar mixture, pour into a saucepan and cook until it begins to boil. Strain, add the previously soaked and drained gelatine. Cool to 40°C, add the softened butter, emulsify in the blender, then pour the yuzu cream into the dome shaped Flexipans® for petits-fours. Deep freeze.
In this step
Frozen fruit purées -
Vanilla and yuzu bavarian cream
Ingredients
- Frozen fruit purée 100% : Yuzu - 75g
- Whole milk - 210g
- cream 35% - 210g
- Vanilla pods - 1
- Sugar - 125g
- Gelatin - 12g
- Whipped cream - 375g
- Egg yolk - 80g
Bring the milk, cream and vanilla pod to the boil. Beat the egg yolks and sugar. Pour the liquids over the egg yolks and sugar mixture. Cook to 85°C and stir in the gelatine previously softened in cold water and drained. Sieve. Cool, add the yuzu puree, mix with the whipped cream.
In this step
Frozen fruit purées -
Assembly
Line the flexipan baking pans® with vanilla and bavarian cream. Put the yuzu cream inside. Place a 4 cm diameter sponge disk on top. Pipe a dot of Bavarian cream and then add a second sponge. Deep freeze.
Assembly and finishing
