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Recipe Step by Step
360g amber ale beer
150g heavy cream 36%
100g egg yolks
320g 8118 (OPALYS 33% FEVE 3KG)
85g 160 (BEURRE DE CACAO 3KG)
35g water for the gelatin
7g gelatin powder (220 bloom)
Add the bloomed gelatin to the warm, strained crème anglaise.
Slowly combine the warm mixture with the melted chocolate and cocoa butter to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.
120g almond flour
30g muscovado sugar
30g malt extract
10g corn starch
55g egg yolks
10g barley grains
Add in the honey, eggs and yolks.
Beat for 15 minutes at maximum speed. Mix the barley in a food processor and sprinkle it onto the sponge.
120g mandarin oranges
15g European-style butter
200g mandarin juice
3g corn starch
Cut the fruit in half, remove the seeds and pith, then scale.
Roughly chop and sautée in butter with the sugar and honey. Leave to caramelize on low heat, then cover with one-third of the mandarin juice.
Leave to reduce until almost all the liquid has evaporated. Cover with another third of the mandarin juice and leave to reduce.
Add the starch mixed with the final third of the mandarin juice. Boil for a few minutes, stirring vigorously.
Immersion blend roughly once the compote has cooled.
Almond Shortcrust Pastry
470g pastry flour
180g confectioners' sugar
4g fine salt
60g almond flour
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 150°C (300°F).
YUZU INSPIRATION Pressed Shortcrust Pastry
100g Almond Shortcrust Pastry
100g crispy wheat flake cereal
100g 19998 (INSPIRATION YUZU FEVE 3KG)
YUZU INSPIRATION Coating
420g 19998 (INSPIRATION YUZU FEVE 3KG)
80g 160 (BEURRE DE CACAO 3KG)
Beer ABSOLU Glaze
500g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
50g amber ale beer
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Bake 400g of sponge in a shallow 60 × 40cm frame for 8 minutes at 350°F (175°C).To make the insert, cut the sponge in half and spread 250g of citrus compote onto one piece. Put the second piece of sponge on top. Freeze. Use a 2cm cutter to cut out rounds of sponge. Place 13g of crémeux into each 32mm (1.25 in) sphere mold. Put the insert in place and freeze. Turn out and place a dab of beer crémeux on top. Slightly flatten each dab using a guitar sheet. Freeze. Make the beer glaze, then spray it onto the frozen petit-four. Dip one-third of the petit-four in the yuzu coating, then immediately dip into crumbles of pressed shortcrust. Cut out one 8 × 20cm guitar sheet strip. Use a brush to apply a fine layer of tempered orange and yellow cocoa butter. Spread out tempered Yuzu Inspiration to forma fine sheet and cut it into 3mm wide strips. Fold them over to form small loops. Place the loops in a curved mold so they take on a rounded shape.Leave to set and finish off the ornaments with the decoration.