Ingredients
- 80g icing sugar
- 280g cake flour
- 2g salt
- 200g butter
- 7g U.S. whole egg powder
- 23g water
- 187g yuzu puree
- 47g U.S. whole egg powder
- 140g water
- 75g sugar
- 92g ivory white chocolate
- 2pc gelatine bronze (soaked in iced water and drained)
- 105g butter
- 500g absolute crystal
- 25g water
- 25g yuzu puree
- yellow coloring (as needed)
- 240g whipping cream
- 24g glucose
- 24g trimoline
- 28g cocoa butter
- 120g ivory white chocolate
- ½ pc gelatine bronze (soaked in iced water and drained)
- 360g whipping cream
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