Yuzu Chocolate Roses

Recipe

YUZU CHOCOLATE ROSES

Recipe for 10 individual entremets (mould 087078)

GIANDUJA AND DRIED FRUITS CRISP

200 g - Crushed caramelized dried fruits
175 g - Gianduja
375 g - Total recipe

HAZELNUT BISCUIT

188 g - Raw hazelnut powder
188 g - Icing sugar
26 g - Warmtex INGREDIUM
100 g - Egg whites (1)
20 g - Egg yolks
128 g - Egg whites (2)
2 g - Albumen INGREDIUM
88 g - Cane sugar
100 g - Brown butter
854 g - Total recipe

YUZU COMPOTE

450 g - PONTHIER yuzu crush
20 g - Dextrose INGREDIUM
5 g - Pectine NHX INGREDIUM
1 piece - Vanilla pod
476 g - Total recipe

HAZELNUT CREAM

400 g - Cream
1 piece - Vanilla pod
35 g - Dextrose INGREDIUM
2,5 g - Pectine NHX INGREDIUM
50 g - Hazelnuts
488,5 g - Total recipe

CHOCOLATE MOUSSE

202 g - Cream 35% fat (1)
175 g - Peru 75% chocolate
43 g - Peru 45% chocolate
5 g - Gelatin Fast INGREDIUM
67 g - Egg whites
37 g - Brown sugar
37 g - Cream 35% fat (2)
189 g - Total recipe

1.
GIANDUJA AND DRIED FRUITS CRISP
Mix the caramelized dried fruits with the melted gianduja. Spread in a 40x30 cm frame.
2.
HAZELNUT BISCUIT
Blend together the hazelnut powder, icing sugar, Warmtex, egg whites (1), and egg yolks using a food processor. Add the whipped egg whites (2) with Albumen and cane sugar. Finish by incorporating the brown butter. Spread the mixture in a 40x30 cm frame. Bake for 15 minutes at 170°C. Let cool and attach the crisp to the biscuit. Chill, then cut out 5.5 cm rounds using a cookie cutter.
3.
YUZU COMPOTE
Mix Dextrose and Pectine NHX together. In a saucepan, combine the Ponthier yuzu crush, the Dextrose/Pectine NHX mixture, and the scraped vanilla pod. Bring to a boil. Pour the compote into spherical moulds with a 3.5 cm diameter. Set the compote in a blast chiller.
4.
HAZELNUT CREAM
In a saucepan, heat the cream and infuse the roasted hazelnuts with the skin for 30 minutes. Strain and adjust the cream weight to obtain 300 g of infusion. Add the scraped vanilla pod. Incorporate the Dextrose and Pectine NHX mixture, then bring to a boil. Blend, then pour over the yuzu compote in the spherical moulds. Set in a blast chiller.
5.

CHOCOLATE MOUSSE
Heat the cream (1). Add Gelatin Fast, then pour over the chocolates. Blend. Meanwhile, whip the cream (2) to a foamy consistency using a whisk. Prepare a meringue with the brown sugar. Gently fold the whipped cream into the ganache at 35°C using a spatula, then incorporate the meringue.
6.
ASSEMBLY AND FINISHING
Pour the mousse into the moulds. Add the creamy insert and the yuzu compote. Add a bit more mousse and finish with the hazelnut biscuit and crisp assembly. Set in a blast chiller. Unmold the entremets. Place a sphere of creamy insert and compote on top, previously dipped in the leftover mousse. Decorate with spiral chocolate shavings made using a melon baller. Finish by spraying the dessert with a velvet coating made with brown cocoa butter (ref. 045013).