Recette Yuzu X Passion Fruit | Produits Laitiers de France

Recette Yuzu X Passion Fruit | Produits Laitiers de France

dairy-products-from-france.com

8 individual cakes Tool: 60 x 40cm baking tray squeeze bottle PASSION FRUIT CONFIT In a pan, heat the puree and inverted sugar until it

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Cooking tools:

  • Stand mixer
  • Hand mixer
  • Cake ring
  • Piping bag
  • Squeeze bottle
  • Kitchen scale
  • Fine-mesh sieve
  • Skewer
  • Baking sheet
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven
  • Stove
  • Refrigerator
  • Freezer

Ingredients

  • PASSION FRUIT CONFIT
  • 125 g Passion fruit puree
  • 20 g Inverted sugar
  • 40 g Caster sugar
  • 2 1/2 g Pectin NH
  • YUZU WHIPPED CREAM
  • 225 g French 35% cream
  • 3 g Yuzu zest
  • 5 g Gelatin powder
  • 30 g Water
  • 225 g Valrhona yuzu chocolate
  • 485 g Cold French 35% cream
  • Yuzu juice
  • CARAMEL SPONGE CAKE
  • 140 g Milk
  • 15 g Caramel flavoured tea leaves(TWG Cream Caramel Tea)
  • 80 g Unsalted butter
  • 120 g Flour
  • 210 g Egg yolk
  • 60 g Egg whites
  • 250 g Egg whites
  • 112 g Sugar
  • SOFT CARAMEL
  • 100 g Sugar
  • 80 g Glucose
  • 120 g 35% French cream
  • 660 g Condensed unsweetened milk
  • 1 Vanilla pod
  • 150 g Unsalted butter
  • 1 g Sea salt

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