Yuzu matcha | Debic
Recipe for matcha sponge with yuzu layers, cream cheese, and mango. Created by Bruno Van Vaerenbergh for Debic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.debic.com.
Ingredients
- 200 g ground almonds
- 165 g whole eggs
- 75 g sugar
- 25 g inverted sugar
- 60 g flour
- 50 g Debic Butter Brioche
- 35 g green matcha tea
- 100 g egg white
- 60 g sugar
- 220 g yuzu puree (Boiron)
- 50 g sugar
- 17 g chestnut honey
- ½ vanilla pod
- 4 g pectin NH
- 12 g gelatin mass (1:5)
- 725 g Debic Cream Cheese
- 325 g pastry cream ( crème patissière)
- 85 g yuzu puree
- 100 g gelatin mass (1:5)
- 450 g Debic Stand & Overrun
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