Kaleidoscope

ingredients	preparation
160g whole eggs 15g Sugar 0,8g salt 56g Rice flour 24g DCP-22GT 53g butter 267g milk 0,3g Orange peel	Combine eggs, sugar and salt. Whisk in dry ingredients then add melted butter. Add milk and orange peel then strain.

ingredients

preparation

Combine eggs, sugar and salt.

Whisk in dry ingredients then add melted butter.

Add milk and orange peel then strain.

ingredients	preparation
100g butter 100g powdered sugar 100g egg white 100g cake flour 1g Vanilla essence	Spread on a stencil, 11 cm diameter Bake at 170° C during 7 minutes then make a flat ice cream cone shape.

ingredients

preparation

Spread on a stencil, 11 cm diameter

Bake at 170° C during 7 minutes then make a flat ice cream cone shape.

ingredients	preparation
60g yuzu puree 30g Sugar 2,5g pectin Q.S. Sansho spice	Boil all the ingredients then let them rest.

ingredients	preparation
550g Cream 42% 44g Sugar 3g Vanilla stick	Whip all the ingredients.

ingredients	preparation
100g 35% cream 22g invert sugar 15g Sugar 7g Earl grey tea leaves 20g 35% cream 189g CHD-Q75TAZ	Mix 100 grams light cream, sugar and invert sugar. Heat to 70°C. Add tea leaves then simmer for 3 min. Strain and add 20 gr of cream then make a ganache.

ingredients

preparation

Mix 100 grams light cream, sugar and invert sugar.

Heat to 70°C.

Add tea leaves then simmer for 3 min.

Strain and add 20 gr of cream then make a ganache.

ingredients	preparation
125g NAO-SA-MAN70WH	Fold jam, cream, ganache and nuts with crepe. Place the crepe into rolled cookie then cover with agar film bag.

ingredients

preparation

Fold jam, cream, ganache and nuts with crepe.

Place the crepe into rolled cookie then cover with agar film bag.

Recipe