YUZU Symphony

Mix the pulp and glucose and heat them to approx. 80°C (175°F) . Add the gelatin (which you have rehydrated in advance). Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator.

Bring the milk to a boil with the scored vanilla pod. Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Heat the infused milk with the glucose. Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture. Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.

Mix the powdered ingredients with the cold, cubed butter. 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).

Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crêpes dentelles and the melted fruit couverture. Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.

Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).