18 Mar 2016
A heavenly combination of Sablé Breton, Belcolade Lait Selection Flan and Yuzu Passion cream.
Sablé Breton
Ingredients:
- 4 pcs of egg Yolk
- 160 g of granulated Sugar
- 160 g of butter
- 240 g of flour
- 8 g of baking Powder
- 4 g pf Yuzu Powder
Method:
- Mix the sugar, flour, baking powder, yuzu powder and add pieces of cold butter.
- Finally add the egg yolks and mix briefly.
- Take the dough, cover it completely with a cling film and put it in the fridge to set for 30-45 min.
- Roll out on 2,5 mm and bring into baking circles of Ø 7 cm.
- Bake in a ventilation oven for 15 min. at 145 °C.
Milk Chocolate Flan
Ingredients:
- 680 g of Belcolade Lait Selection, O3X5/J or G
- 437,5 g of Fresh Cream 35 %
- 437,5 g of Puratos Chantypak
- 100 g of egg Yolk
- 500 g of egg
- 100 g of butter
Method:
- Boil the fresh cream and Puratos Chantypak.
- Make an emulsion with the eggs and egg yolks.
- Bring the temperature up till 82 °C.
- Pour this mix onto the Belcolade Lait Selection and mix with a hand mixer.
- Add the butter, and let cool it down in the fridge for 30-45 min.
- Pour into the pre-baked Sablé Breton and bake at 140 °C during ± 10-12 min.
Passion de Yuzu Crémeux
Ingredients:
- 350 g of PatisFrance Starfruit Passion
- 60 g of Yuzu juice
- 420 g of egg
- 220 g of sugar
- 10 g of gelatine Leave
- 200 g of butter
Method:
- Boil the PatisFrance Starfruit Passion, juice and sugar, add the eggs and heat up till 82 °C with continuous movement by using a whisk.
- Add the pre soaked gelatine and finally the cold butter.
- Mix well with a hand mixer and pass through a sieve.
- Put into half spheres with Ø 5 mm and freeze.
Final Assembly
Additional ingredients:
- Puratos Miroir l’Original Neutral
- Belcolade Shavings Lait
Method:
- Use tempered Belcolade Lait Selection and spread it out on a plastic sheet, when nearly crystallized cut out a round shape.
- When the Sablé Breton is cooled down with the baked flan, put a thin round layer of crystallized chocolate on top.
- Take out the frozen crémeux, cover with Puratos Miroir l’Original Neutral and sprinkle with Belcolade Shavings Lait.
- Place this on top of the layer of chocolate.
