Recipe of the month

YUZU-ORANGE AND HAZELNUT CRUMBLE

Recipe for 1 cake, 18 x 7 cm.

YUZU-ORANGE CAKE

• 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.

SOAKING SYRUP

• 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.

HAZELNUT CRUMBLE

• 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.