Yuzu is one of my favourite flavours, whilst in Japan, we had the pleasure of exploring every Yuzu flavour combination possible. Yuzu has a distinct flavour, it’s almost a melange of lime and grapefruit.
In this entremet, I tried a combination of Yuzu and Hazelnut with a hint of Caramel , using the Pavoni Italia Noisette mould by Cedric Grolet. which is available online www.thestylishbaker.co.za you’ll also find the Yuzu juice on this site.
This entremet, has 4 elements inside and then the glaze and chocolate decor. Making entremets are time consuming, but it’s worth the effort.
Yuzu, Hazelnut With a Hint of Caramel
You will need;
3cm sphere mould
3cm round cutter
3g lemon zest
10g fish gelatin mass
95g white chocolate
65g Yuzu juice
Heat the cream, sugar, zest and glucose to simmer. Add the gelatin and stir.Pour the mixture over the melted chocolate, add the yuzu juice and stick blend.
Refrigerate overnight. The next day whip to stiff peaks and pipe into 3cm sphere moulds. Freeze.
110g almond paste/marzipan
40g sifted icing sugar
70g egg yolks
40g cake flour
40g cocoa powder
40g melted butter
110g egg whites
45g brown sugar
Preheat a fan oven to 180°C, line a 38 x 25cm sheet pan with baking paper. Soften almond paste/marzipan in a microwave for 10 seconds. In a stand mixer using a whisk attachment, beat marzipan, icing sugar, egg yolks and egg together for approx. 5-7 min. The mixture should thick and pale. Fold through the sifted dry ingredients and melted butter. Whisk egg whites with brown sugar to form soft peaks. Fold egg whites through marzipan mixture. Pour into prepared baking tray and bake for approx 10-12 min, or until ready.
Freeze the sponge, then cut out 3cm rounds. Store in the freezer.
Pinch of sea salt
Caramelise the sugar, add the heated cream gradually, add the butter salt. Mix and refrigerate.
Pipe the caramel into a 3cm sphere mould and place the frozen sponge on top. Press down lightly. Freeze overnight.
100g hazelnut paste
30g fish gelatin mass
135g lightly whipped cream
Make a crème anglaise with egg, cream, sugar, hazelnut paste. Add the fish gelatin and stick blend. Allow the e mixture to cool down to 35°C and fold in the lightly whipped cream. Use immediately.
Unmould the Yuzu namelaka and the caramel from the spheres.
Pair them up to form a ball. This will be the insert for ‘Noisette’
Using the pavoni Noisette mould, pipe the hazelnut mousse into the base of the mould.
Place the Yuzu/caramel insert (caramel side down) into the hazelnut mousse.
Top with more hazelnut mousse and freeze overnight.
420g melted 55% chocolate
84g cocoa butter (melted)
Mix together and stick blend, dip the frozen entremets allow the glaze to harden, then brush with gold dust.