Recipe of the month
YUZU-ORANGE AND HAZELNUT CRUMBLE
Recipe for 1 cake, 18 x 7 cm.
- Eggs 250 g
- Raw “unrefined” sugar 250 g
- Fromage blanc (Isigny) 150 g
- Flour T45 250 g
- Baking powder 5 g
- Butter (for “beurre noisette”) 125 g
- Salt “fleur de sel” 3 g
- Candied orange, cubes 30 g
- Yuzu juice 35 g
- Orange zest 1 piece
- Vanilla bean 1 piece
Cook butter to a brown butter (beurre noisette), cool. Heat eggs with sugar to 45°C and whip to a ribbon texture. Add fromage blanc in 3 times on 1st speed. Fold sifted powders in 3 times. Add beurre noisette cooled to 40°C (maximum), add salt, candied oranges, yuzu juice and finish with zests. Fill ¾ moulds and refrigerate overnight. Bake at 165°C for 40 to 45 minutes.
- Yuzu juice 100 g
- 30°Baume syrup 100 g
Heat ingredients together and pour in 3 to 4 times onto the whole cakes. Leave to cool.
- Butter 100 g
- Raw “unrefined” sugar 50 g
- Sea salt 1.5 g
- Flour T45 75 g
- Hazelnut powder 30 g
- Vanilla bean, Uganda 1/2 piece
Soften butter by hand. Add sugar and mix well before adding powders and scrapped vanilla. Roll out to 1 cm thick and refrigerate. Cut regular cubes. Bake at 170°C for 8 to 10 minutes to form a golden crumble.
ASSEMBLY AND FINISHING
Once cake is cooled, glaze with Absolu Cristal neutral glaze, place crumble cubes on top. Add lime zests for a fresh touch and a logo. This cake has a shelf life of 5 to 7 days.
Recipe given by
Chef Pâtissier exécutif, hôtel Grand Hyatt, Taipei.
A cake with reduced sugar by adding a little acidity.
Traditional, to give a nice cut and so that the cake doesn’t dry out.
Yuzu and orange for acidity, hazelnut for the sweeter touch.
THE TECHNICAL STEP?
Whip well the pate a bombe in order to retain a nice light volume and not knock back the mix.
When choosing the ingredients: the candied oranges shouldn’t be too humid.
Yes, on a large scale, easy to store with a long shelf life. We sell cakes in a transparent box so that the client can see what they buy.