Puff Pastry

 

  1. Make a dough with the pastry butter and flour (A).
  2. Refrigerate.
  3. Mix the different flours with water, salt, vinegar and melted butter.
  4. Knead until smooth.
  5. Let it rest in the refrigerator. Turn the dough in 2 double folds and 2 single folds over 4 hours.
  6. Roll out to 3mm thickness and let stand for 1½ hours.
  7. Cut two rounds of 20cm diameter and prick the dough.
  8. Bake between two baking sheets for 35 minutes at 170°C.
  9. Sprinkle with icing sugar and finish cooking at 220°C for 10 minutes.

 

Choux Pastry

 

  1. Bring the water, butter, milk, salt and sugar to a boil.
  2. Remove from heat and add the sifted flour while mixing thoroughly.
  3. Return to a medium heat, add the eggs and allow the dough to dry gradually.
  4. Using a pastry bag with a 3cm tip, pipe the choux onto a baking sheet and bake at 180°C for 30-40 minutes.

 

Cold Yuzu confit

 

  1. Peel the yuzu and slice the skins thinly.
  2. Place in a covered jar and add the honey mixture and sugar. Let it stand at room temperature from one week to one month.

 

Vanilla Yuzu Ganache

 

  1. Infuse the cream (A) with the scraped vanilla and chopped candied yuzu.
  2. Place in the refrigerator for 24 hours.
  3. Strain the infusion and boil.
  4. Add the liquefied gelatin, pour over the chocolate couverture and inverted sugar.
  5. Mix until it reaches a shiny emulsion.
  6. Add the cream (B), mix, and then store in the refrigerator

 

Lemon Yuzu Cream

 

  1. Boil the lemon juice and then add the sugar, zest, eggs, egg yolks and candied yuzu.
  2. Bring the mixture to a temperature of 83°C.
  3. Strain and add the liquefied gelatin, cool to 48°C, then add the diced butter and mix.
  4. Refrigerate.

 

Yellow Icing

 

  1. Bring the water and sugar to a boil.
  2. Add the glucose, bring to 168°C, then add the food colouring.

 

Opaline

 

  1. Bring the water and sugar to a boil to make a sugar syrup.
  2. Pour onto a baking sheet and let it cool.
  3. Crush, mix and sieve into a powder.
  4. Sprinkle on a baking sheet in an oval of 3cm in diameter.
  5. Reheat at 200°C in an oven for 2 minutes.

 

Assembly and presentation

 

  1. Fill the choux pastry with the lemon-yuzu cream and frost with the yellow icing.
  2. Spread the ganache on one of the puff pastry rounds and add the iced choux pastry around the edge.
  3. Garnish the vanilla yuzu ganache with the lemon yuzu cream.
  4. Add pieces of candied yuzu peel.
  5. Cover with a second round of puff pastry sheet and pipe the vanilla yuzu ganache on the pastry sheet.
  6. Garnish with opaline, white chocolate shavings and gold leaf.