FOR 3 DESSERTS, 14CM DIAMETER
133g
Whole egg
137g
65% almond paste
27g
Flour
38g
Butter
80g
Egg whites
34g
Caster sugar
449g
Total weight
Mix the 65% almond paste with the whole egg. Add the melted butter and flour. Fold in the stiffly beaten egg whites with the sugar. Spread 400g on a baking sheet to a 5mm thickness. Bake at 170°C for 9 minutes. Cut into 2.2x44cm strips. Line 14cm diameter circles.
143g
Almond paste
33g
Caster sugar
70g
Egg yolks
50g
Whole egg
83g
Egg whites
43g
Caster sugar
50g
Flour
33g
Melted butter
3g
PONTHIER Lime Zest
508g
Total weight
In a food processor bowl, blend the almond paste with the caster sugar and PONTHIER Lime Zest. Gradually add the egg yolks and whole egg. Emulsify the resulting mixture with a whisk. Using a Maryse spatula, gently fold in the flour, then the egg whites and caster sugar, and finally the hot melted butter. Spread 500g on a baking mat and sheet in a 40x30cm frame and bake at 175°C for 12 minutes in a ventilated oven. Cut into 12cm diameter discs. Set aside for assembly.
119g
Butter
35g
Icing sugar
127g
Flour
1g
Salt
21g
Brown sugar
303g
Total weight
In the bowl of the mixer fitted with a sheet, mix all the ingredients without emulsifying until you have a dough. Leave to rest in the refrigerator. Roll out to a 4mm thickness. Cut out 12cm diameter circles. Bake on a baking mat at 160°C for 20 minutes in a ventilated oven. Isolate with a thin layer of cocoa butter.
344g
PONTHIER Williams Pear Purée
142g
PONTHIER Yuzu Crush
84g
PONTHIER 100% Yuzu Purée
23g
INGREDIUM Dextrose
4,7g
INGREDIUM Pectin NHX
2,5g
INGREDIUM Agar-Agar
600,2g
Total weight
Boil the PONTHIER Williams Pear Purée, PONTHIER 100% Yuzu Purée, PONTHIER Yuzu Crush with the dextrose, pectin NHX and agar-agar previously mixed together. Cool to 4°C. Stir with a Maryse spatula until you have a compote texture. Use immediately. Pipe 120g into the circles lined with Joconde biscuit. Place the soft lemon biscuit disc on top. Lightly mix the remaining compote (40g) and spread on a «guitar» sheet to a 3mm thickness. Freeze and reserve for finishing.
147g
35% M.F. cream
70g
PONTHIER 100% Yuzu Purée
22g
PONTHIER Yuzu Crush
4,2g
INGREDIUM Gelatine Powder F (Fish) 200 Bloom
44g
Egg whites
33g
Glucose
33g
Invert sugar
353,2g
Total weight
Hydrate the gelatine powder with half of the PONTHIER 100% Yuzu Purée. Set aside for 20 minutes at 4°C. Heat to 45°C and add the rest of the PONTHIER 100% Yuzu Purée and the PONTHIER Yuzu Crush. Make a meringue with the egg whites, glucose and invert sugar. Fold the meringue into the gelified purée and finish with the cream, lightly whipped. Use immediately.
240g
Caster sugar
96g
Water
25g
Glucose
120g
Egg whites
481g
Total weight
Heat the caster sugar, water and glucose to 120°C and pour over the foamy egg whites. Whip until completely cooled.
PURE EMOTION Yellow Cocoa Butter – SQ
Neutral glaze – SQ
Brown sugar – SQ
Line the 14cm circles with a strip of Joconde biscuit. Pipe 120g of yuzu compote inside each circle and place a 12cm disc of soft lemon biscuit on top. Pipe with 20g of yuzu mousse and close with a brown sugar shortbread disc. Freeze. Pour 77g of yuzu mousse into a 14cm diameter silicone Palet mould. Smooth and freeze. Spray the yuzu mousse Palets with the PURE EMOTION yellow cocoa butter. Pass the heat gun lightly over the sprayed surface to «pearlise» the cocoa butter and create the citrus skin effect. Spray a neutral topping in droplets to complete the citrus skin effect. Cut a 7.5cm disc of yuzu compote. Glaze the disc and place in the centre of the Palet. Place the finished Palet on the dessert base. Pipe the dessert base with Italian meringue using a small Saint Honoré nozzle. Dust the meringue with brown sugar and torch.
