Yuzu Nougat
Yuzu nougat is one of our special nougats. The mixture of chocolate with such an special fruit as this Japanese citrus always excels at Christmas table. In addition, we opted to find a very zen design, simple but colourful, and we designed this mould, which makes it possible to give a fine and elegant finish. Do you dare? It’s a recipe for professionals like the ones in our course!
The product lasts up to 60 days due to controlling the AW at a temperature from 18ºC to 20ºC. Duration is directly related, amongst other factors, to the appropriate handling of raw materials, the correct processes and the quality of its ingredients.
*AW: Water Activity
YUZU NOUGAT. RECIPE FOR 5 UNITS
WEIGHTS PER PIECE AND ASSEMBLY
80 g Sao Palme milk couverture 36% Felchlin
90 g Yuzu pâte de fruit
90 g Yuzu ganache
85 g Yuzu crispy praline
Clean the thermoformed molds with absorbent cotton and alcohol without leaving any trace of lint. Place them upside down on baking trays lined with baking paper.
Melt the couverture with milk at 45°C in the microwave and temper it to 28°C. Fill the molds to the brim, tap gently to remove the air, turn over to remove the couverture, wipe off the excess with a spatula and place upside down on baking paper. Leave to crystallize.
Prepare the yuzu paste, cut and set aside with film.
Prepare the yuzu truffle and pour it into the jacketed moulds. Insert the yuzu paste and press until a little truffle protrudes from the sides.
Temper the praline to 29 ºC and pour over the yuzu paste up to about 2 mm from the edge of the mold. Crystallize in the refrigerator at 4 ºC for 10 minutes.
Temper the couverture with milk and cover the nougats, scraping the edges of the molds well so that no burr remains. Crystallize.
Remove from the molds and, if burrs are left, remove them with a piping pin. Place on trays with baking paper and put in the freezer to be painted with velvet (WARNING: they can not be more than 5 minutes in the freezer).
Temper the yellow paint at 30 ºC and spray the nougat. Temper the green paint also at 30 ºC and paint the top and right edges.
(WARNING: Work at a room temperature of 20-22 ºC for an optimal result).
60 days expiration date.
YUZU FRUIT PASTE
18 g Sugar
6 g Pectin Jaune Slow Set Soda
199 g Sugar
31 g Glucose powder DE 38
148 g Pear Puree Williams 10% Ravifruit
88 g Yuzu puree 10% Ravifruit
Mix the first sugar with the pectin and the second with the glucose. Heat the pear and yuzu purees to 50 ºC in a saucepan and add the sugar with the pectin in the form of rain, stirring constantly.
Bring to the boil and add the sugar with the glucose in 3 stages, stirring constantly. Cook until 72 ºbrix and stretch on silpats with 5 mm thick guides.
Cool, cut and use.
YUZU TRUFFLE
146 g Sao Palme milk coverage 36%. Felchlin
141 g Sao Palme 60% black coating Felchlin
14 g Fructose
26 g Crystallized sorbitol
30 g Glucose powder DE 38
9 g Yuzu powder
47 g Water
42 g Yuzu puree 10% Ravifruit
35 g Butter 82% Elle&Vire
Melt the toppings at 45 ºC in the microwave.
Mix the fructose, sorbitol, glucose and yuzu powder.
Heat the water and yuzu juice at 30 ºC in a saucepan and add the powder mixture as a rain while stirring with a whisk. Work until completely dissolved.
Add little by little to the toppings, emulsifying intensely with a blender.
Melt the anhydrous butter at 45ºC in the microwave and add to the previous preparation. Emulsify well.
Cool to 30 ºC and dose.
