Yuzu & citrus composition

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Yuzu "Yogurt"


    • Frozen fruit purée 100% : Yuzu - 120 g
    • Cream 35% fat - 600g
    • Sugar - 120g
    • Gelatine (sheet) - 2

    Heat up the cream with sugar until 63°C. Add gelatin.

    Cool down to 56°C and pour over yuzu puree. Stir well ad keep for.

    In this step

    Frozen fruit purées
  2. Semi-candied "Paste"


    • Frozen fruit purée 100% : Mandarin - 80 g
    • candied orange - 100 g
    • candied lemon (zest) - 90 g

    Pull all the ingredients in the robot coupe and blend until spreadable texture.

    In this step

  3. Citrus Cream


    • Frozen fruit purée 100% : Yuzu - 80 g
    • Frozen fruit purée 100% : Mandarin - 100 g
    • Frozen fruit purée : Orange and Bitter Orange - 20 g
    • Sugar - 120g
    • Egg yolk - 112g
    • Egg - 128g
    • Gelatin - 2g
    • Butter - 120g

    Beat the sugar with whole egg and egg yolk until obtain a foamy texture.

    Add the purees and cook like a pastry cream.

    Remove from the stove and add gelatin.

    Cool down to 45°C and add butter.

    Blend 1mn at fast speed. 

    In this step

  4. Assembly

    Pour a bit of citrus cream at the bottom of the jar and let it set in the fridge.

    Top up with semi-candied paste and yuzu yogurt.

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