The Creations

Individual pastries

Yuzu 100%

Calamondin Kalamansi 100%

Yuzu and Kalamansi petit gateau

Antonio Bachour

Pastry chef

Serves 12-15 portions

Dacquoise green tea

All-purpose flour
Almond flour
Sugar 1
Matcha green tea
Egg whites
Sugar 2

55 g
170 g
200 g
22 g
280 g
100 g

Sift the flour, almond flour, matcha green tea and sugar 1. Beat the egg whites, quickly add the sugar 2 to ensure that the whipped whites are perfectly smooth. Put the dry ingredients on the meringue and mix gently. Put the dacquoise on half a tray and bake in a convection oven at 180-190°C for 12 minutes. Cool down and cut into 5 cm round. Keep in the freezer until ready to use.

Kalamansi yuzu cremeux

Sugar
PONTHIER kalamansi 100% purée
PONTHIER yuzu 100% purée
Eggs
White chocolate 33% melted
Cocoa butter melted
Silver gelatin

28 g
50 g
50 g
100 g
70 g
20 g
4 g

Make a crème anglaise, cook at 82°C and add the silver gelatin. Pour over the white chocolate and cocoa butter and emulsify with the hand blender. Place in semi sphere mold and freeze.

Pineapple yuzu cardamom mousse

Whole milk
Silver gelatin
Yuzu Inspiration chocolate
PONTHIER pineapple yuzu cardamom purée
Cream 35% (beat soft peak)

100 g
9 g
220 g
115 g
420 g

Soak the silver gelatin in a large amount of water and drain well. Bring the whole milk to a boil and add the gelatin. Pour about a third of the hot liquid into the melted coating and mix until you get a smooth, shiny, elastic mixture as the mixture emulsifies. Add the remaining milk, taking care to preserve this texture. Then add the PONTHIER pineapple yuzu cardamom purée. When the chocolate mixture reaches 30 °C, fold with the whipped cream.

Matcha green tea sponge cake

Whole eggs
All-purpose flour
Matcha green tea powder
Sugar
Melted butter
Salt

180 g
80 g
5 g
85 g
60 g
1 g

Blend all the ingredients in the blender until a paste texture is obtained. Strain it, then pour into the cream whipper with 2 chargers. Shake very well and refrigerate for 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

Orange gold chocolate spray

White chocolate 35%
Cocoa butter
Orange cocoa butter
Gold dust

125 g
100 g
70 g
SQ

Melt chocolate and cocoa butter to 45°C, add gold mix with the hand blender. Use at 40°C.

Assembly

Fresh mango

as much as needed

Pipe mousse into silicone mold. Pour cremeux insert, add more mousse. Place a disk of green tea cake and freeze it. Unmold and spray it. Decorate with diced fresh mango and matcha sponge.