Yuzu and white chocolate cream cake

It’s no secret that yuzu – a deliciously fragrant Japanese citrus fruit and chocolate make a perfect couple. In this entremet they create fireworks for the taste buds. We recommend you use fresh yuzu, only available in winter. When using yuzu concentrate make sure you do not overdose as it is extremely powerful overtaking other flavours.

Recipe

Created by
  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China

Almond and chocolate biscuit

Ingredients Preparation
  • 225g
    marzipan

Soften in a microwave oven.

  • 400g
    egg yolks

Add gradually. Whip until you achieve a light texture.

  • 500g
    egg white
  • 270g
    sugar
  • 250g
    70-30-38
  • 80g
    butter

Combine and melt at 40°C (104°F). Add gently.

Spread onto two Flexipats and bake for around 12 min. at 200°C (392°F).

Yuzu crémeux

Ingredients Preparation
  • 250g
    yuzu juice
  • 270g
    water
  • 400g
    sugar
  • 150g
    egg yolks
  • 350g
    whole egg(s)

Combine and bring to the boil.

  • 25g
    gelatin

Soften in cold water and add. Leave to cool to 35°C (95°F).

  • 250g
    butter

Add.

Mould in a Flexipan® and freeze.

White chocolate mousse

Ingredients Preparation
  • 190g
    egg yolks
  • 50g
    whole egg(s)

Whip in a mixer.

  • 260g
    sugar
  • 90g
    water

Cook at 123°C (253°F) and pour over the eggs to make a pâte à bombe.

  • 12g
    gelatin

Soak in cold water and add.

  • 600g
    CW2

Melt at 45°C (113°F) and add slowly.

  • 1350g
    cream
  • 2pod(s)
    vanilla

Combine and whip into soft peaks. Add carefully.

Finishing and presentation

Ingredients Preparation
  • 50g
    Cocoa butter
  • Q.S.
    CW2

Mould and freeze the cake. Spray with white chocolate (50% cocoa butter Callebaut® CB and 50% white chocolate Callebaut® W2NV) when the cake is still frozen.

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