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Kyoto

Have you ever been to Kyoto ?

With its imperial places, its thousands of Shinto Shrines and Buddhist temples, the former imperial capital with 1000 colors, is the cultural and religious heart of the country. So many things that inspired our chef to create this delicious recipe composed by :

Black sesame shortcrust | Yuzu cream | Biscuit | Tea whipped ganache.

The last ingredient is known for its origin in Asia.

By Chef David Redon – Business partner @kkobelgium

New

Group Black Sesame Shortcrust
Ingredient
KG
Icing sugar
0.200
Black Sesame powder
0.070
Sea salt
0.002
Laminating Butter
0.300
Egg
0.100
Total Weight: 0.672
Group Biscuit
Ingredient
KG
Almond Powder
0.210
Flour
0.090
Icing sugar
0.210
Egg white
0.142
Fresh cream
0.045
Compound Vanilla
0.022
Egg white
0.420
Sugar
0.232
Total Weight: 1.371
Group Tea Whipped Ganache
Ingredient
KG
Fresh cream 35%
0.400
Earl Grey tea
0.015
Gelatin mass (1/5)
0.030
White chocolate 30%
0.180
Liquid cream 35%
0.400
Total Weight: 1.025
Group Yuzu Cream
Ingredient
KG
Yuzu water-based-cream
0.400
Bergamot juice
0.030
Total Weight: 0.430

BLACK SESAME SHORTCRUST

Mix all powders with butter in cubes until sanded aspect. Add eggs and link the powders, let cooling down in the fridge. Roll to 3mm and shape tart rings of 16 cm diameter. Bake approximatively 15-20 min at 170°C on silicon sheet with holes.

BISCUIT

(for 1 plate 40x60 cm) Mix the powders with first part of egg white and the fresh cream, to obtain homogeny preparation. In the same time, whip the other egg white with the sugar to make a meringue. Mix delicately this meringue into the first preparation. Spread out on baking plate and bake 20 min at 170°C.

TEA WHIPPED GANACHE

Warm the cream and tea at 60°C, infuse for 15 min, sift out and compensate the loss with cream. Warm again, dd the gelatin and pour over the chocolate. Add the cold liquid cream and blend to realize a good emulsion. Let set a night in the fridge. Whip before using to a firm texture.

YUZU CREAM

Mix together and put in piping bag.

MONTAGE

In the baked tart shell, apply a layer of melted cocoa butter to impermeabilize. Pipe a bit of whipped ganache, then put a layer of Yuzu cream and put a layer of biscuit on top, complete with cream till top by doing smooth surface. Using a St Honoré nozzle, pipe straight lines. Then in between pipe small lines of Yuzu cream. Decorate.

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Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea, Dessert, Easter, Mother's Day, Summer

Finished Product

Finished Product

Dessert, Pie

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Head Office

Parc Industriel Paysager de Tyberchamps 4 B-7180 Seneffe Belgium