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Recipe Step by Step
Coconut almond biscuit
280g Vegan butter
330g Light brown sugar
In a food processor, combine the eggs and brown sugar (without stirring) Then add the coconut milk, almond powder, coconut, baking powder and salt.
Melt the butter at about 45°C (113°F), then incorporate melted butter incrementally into the biscuit mix and mix everything in the food processor. Be careful not to overheat the butter at the risk of activating the baking powder at the time of mixing.
YUZU INSPIRATION cremeux vegan
260g Yuzu juice
70g Glucose powder DE33 SOSA
25g Inuline hot SOSA
9g Pectin NH SOSA
9g Natur Emul SOSA
165g 19998 (INSPIRATION YUZU FEVE 3KG)
55g 160 (BEURRE DE CACAO 3KG)
Warm the yuzu juice and water with the glucose powder and inulin to around 25/30°C (68/86°F), then add the sugar mixed with the pectin NH and natur emul.
Bring slowly all together to reach the boiling point to activate the pectin.
Slowly pour in few times this mixture over the melted fruit couverture and coconut oil in several additions.
Immediately mix using an electric mixer to make a perfect emulsion. Finish to add the liquid mixture.
Mix in the electric mixer again.
Leave to crystallize in the refrigerator.
Almond streusel (gluten free/dairy free)
125g Ground almonds ultra-fine SOSA
125g Light brown sugar
110g Rice flour
2g Fine sea salt ' Fleur de Sel '
95g Coconut oil
Mix together the dry ingredients (almond powder, raw cane sugar, salt and rice flour).
Melt the coconut oil (not too hot) and add the warm water.
Pour the coconut oil and water on the dry ingredients in a stand mixer with a paddle attachment. The mixture will form small pieces.
Stop mixing. Set aside in the refrigerator or freezer until ready for baking.
To bake, spread the streusel evenly on a baking sheet, and bake at 150/160°C (302/320°F) until golden brown.
PASSION FRUIT INSPIRATION shortcrust with lime zest
440g ALMOND STREUSEL
180g 15113 (INSPIRATION PASSION FRUIT BEAN 11KG)
4g Lime zest
Break the shortcrust pastry into pieces in an electric mixer, then incorporate the melted PASSION FRUIT INSPIRATION and add the lemon zest.
Keep in refrigerator or use it directly.
Tip: You can use scraps from the shortcrust as part of your daily work on other products.
Vegan YUZU INSPIRATION Caramel
50g Glucose DE38/40
375g Coconut cream
1g Fine salt
1 pce/s Vanilla pod
225g 19998 (INSPIRATION YUZU FEVE 3KG)
Warm the coconut cream and infuse the vanilla for 15 minutes. Strain.
Make a dry caramel with sugar and glucose.
Decant with the coconut cream infused with vanilla and cook all at 116°C (240°F).
Add salt and cool to 70°C (158°F).
Add the YUZU INSPIRATION and mix to obtain a homogeneous texture. Mix slightly.
Pour into frame or other desired shape.
Crunchy YUZU INSPIRATION glaze
640g 19998 (INSPIRATION YUZU FEVE 3KG)
130g Grape seed oil
130g Roasted chopped almond SOSA
Melt the fruit couverture at 35°C (95°F).
Mix with the grape seed oil and add the roasted chopped almonds.
Use at 30/35°C (86/95°F).
Assembly and finishing
Spread 1,5 kg of biscuit in a 40x60 cm silicone mold with rims and bake at 170°C (338°F).for about 16 min.Spread the light pressed shortbread Inspiration and lime zest very finely between two sheets of baking paper. Leave to crystallize in the freezer.Using this crispy, wrap a cake mold either stainless steel or silicone.Cut strips of 4 cm wide with a bicycle and cut pieces 17 cm long (for the bottom of the mold).Cut out another 4 cm wide strips with a bicycle and cut pieces 17.5 cm long (for the sides of the mold) by beveling slightly.Cut a last 4 cm wide strip using a bicycle then cut 4.5 cm long pieces (for the heels of the mold) by beveling slightly.Blend each edge of the mold with this frozen crisp to facilitate the operation.Cut 4x17 cm coconut biscuit strips to make a layered assembly.Place a strip of biscuit (about 50 g) then spread in the bag 30 g of creamy yuzu then repeat this operation 2 times up to the mold.Reserve in the freezer to facilitate demolding.Defrost travel cakes covered with plastic film to prevent humidity.Cut a strip of 2x17 cm yuzu caramel and place it on top of the cake.Cover the caramel with a strip of rod to hide it.Melt the crunchy glaze at 30/35°C (86/95°F) and glaze the whole cake, smooth the top with a spatula to remove excess and immediately remove the rod of rod to reveal the caramel.Decorate with printed chocolate tears of a transfer of your choice.