※ ingredients (finished size diameter 13cm * height 4.5cm).
** Yuza supreme
30g milk
35g heavy cream
15g yuza tea jam
6g gelatin
3 g sugar
15 g egg yolks
15 g whipped cream
1 g gelatin
** yuza dacquoise
10 g cake flour
20 g powdered sugar
13 g yuza tea jam
30 g egg white
10 g sugar
** croustillant
* 20 g streusel
10 g milk chocolate
20 g praline
5 g butter
10 g chopped almonds
(( STREUSEL ))
10 g butter
10 g brown sugar
10 g cake flour
10 g almond powder
** milk chocolate mousse
45 g milk
2g gelatine
15 g egg yolks
5 g sugar
100 g milk chocolate
100 g heavy cream
** glazing
65 g water
55 g sugar
75 g corn starch syrup
38 g condensed milk
6 g gelatin
70 g melted chocolate
2 drops of red coloring
** decoration
chocolate ~~~
Flower decoration
* Wrap it in a 10 cm or 13 cm reflection.
* Please prepare 10 cm and 13 cm in heritage paper.
* Preheat the oven to 160 degrees.
※ Let's do it ~.
1. First, I will make yuzu champrem.
-I need time to freeze and work first.
2. Put the milk and cream in a saucepan and boil a little.
3. Mix the egg yolks and sugar in the middle bowl.
4. Pour the boiled milk into the yolk mixture and mix.
5. Pour again and boil at 82 degrees.
6. Add hydrated gelatin
7. After sifting, add citron and mix.
8. If you don't like the chewy texture, use it with gelatin and filter it.
9. Pour into a 10 cm round ring and freeze it.
10. I will make an almond jacuzzi.
11. Almond powder, strong powder, beat Bundang.
12. Place white meringue in the middle cheeks.
13. Add a little sugar after the foam has risen.
14. Divide the powdered ingredients and mix.
15. Add the citron mixture before mixing the last powder.
16. 10, 13, Squeeze in spiral as the video.
17. Bake at 160 degrees for 16-18 minutes.
-You should bake it at low temperature for a long time because of the yuja blue.
18. When the hot tub cools, cut it into 10 cm and 12 cm.
19. Let's make Crescent.
20. Melt the chocolate and mix it with praline, spregel, butter and almond powder.
21. Place Crescent on top of Dacazar,
22. Combine the 10cm D'Aquas with Crescentian and Citron Schirprem,
23. Store in frozen for a while.
24. Let's make chocolate mousse
25. Mix the egg yolks and the sugar in the middle bowl.
26. Put the milk in a saucepan and bring to a boil.
27. After mixing, boil at 82 degrees.
28. Mix with hydrated gelatine to complete the base of the angles.
-Cool to about 45 degrees.
29. Whip whipping cream with a soft peak.
30. Add melted base and whipped cream to melted chocolate.
31. At this point, be careful not to harden the temperature ** ** Choco mousse is more sensitive to temperature.
** Choco mousse is more sensitive to temperature than others.
If the temperature is too low, the chocolate and gelatin will harden and the texture will be affected.
** Just ~ !!! Be careful with the temperature!
If you make it ... it's too hard ... if you want to ....
Soak it in the bath ... and release the texture ~~ ♡.
32. Today I'm going to give you a 13cm upside down mousse r
