Entremets & Cheesecakes

YUZU Symphony


An original École Valrhona recipe, makes 24 pieces.

5 steps

Recipe Step by Step


Inspiration cream mix

135g Yuzu purée
10g glucose syrup
5g powdered gelatin 220 Bloom
20g water for gelatin
265g heavy cream 36%

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.


vanilla opalys namelaka

120g whole UHT milk
1 vanilla pod
10g glucose syrup
3g powdered gelatin (220 bloom)
15g water for the gelatin
220g OPALYS 33%
240g heavy cream 36%

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.


almond shortcrust pastry

140g all-purpose flour
70g european style butter
50g confectioner's sugar
18g almond flour
1g salt
30g eggs

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).


inspiration pressed shortcrust

280g almond shortcrust
180g crushed crispy wafer

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.


absolu spray mix

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

Assembly and finishing

Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30g each) using a 6.5cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.