Puff Pastry
- Make a dough with the pastry butter and flour (A).
- Refrigerate.
- Mix the different flours with water, salt, vinegar and melted butter.
- Knead until smooth.
- Let it rest in the refrigerator. Turn the dough in 2 double folds and 2 single folds over 4 hours.
- Roll out to 3mm thickness and let stand for 1½ hours.
- Cut two rounds of 20cm diameter and prick the dough.
- Bake between two baking sheets for 35 minutes at 170°C.
- Sprinkle with icing sugar and finish cooking at 220°C for 10 minutes.
Choux Pastry
- Bring the water, butter, milk, salt and sugar to a boil.
- Remove from heat and add the sifted flour while mixing thoroughly.
- Return to a medium heat, add the eggs and allow the dough to dry gradually.
- 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
- Peel the yuzu and slice the skins thinly.
- 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
- Infuse the cream (A) with the scraped vanilla and chopped candied yuzu.
- Place in the refrigerator for 24 hours.
- Strain the infusion and boil.
- Add the liquefied gelatin, pour over the chocolate couverture and inverted sugar.
- Mix until it reaches a shiny emulsion.
- Add the cream (B), mix, and then store in the refrigerator
Lemon Yuzu Cream
- Boil the lemon juice and then add the sugar, zest, eggs, egg yolks and candied yuzu.
- Bring the mixture to a temperature of 83°C.
- Strain and add the liquefied gelatin, cool to 48°C, then add the diced butter and mix.
- Refrigerate.
Yellow Icing
- Bring the water and sugar to a boil.
- Add the glucose, bring to 168°C, then add the food colouring.
Opaline
- Bring the water and sugar to a boil to make a sugar syrup.
- Pour onto a baking sheet and let it cool.
- Crush, mix and sieve into a powder.
- Sprinkle on a baking sheet in an oval of 3cm in diameter.
- Reheat at 200°C in an oven for 2 minutes.
Assembly and presentation
- Fill the choux pastry with the lemon-yuzu cream and frost with the yellow icing.
- Spread the ganache on one of the puff pastry rounds and add the iced choux pastry around the edge.
- Garnish the vanilla yuzu ganache with the lemon yuzu cream.
- Add pieces of candied yuzu peel.
- Cover with a second round of puff pastry sheet and pipe the vanilla yuzu ganache on the pastry sheet.
- Garnish with opaline, white chocolate shavings and gold leaf.