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

WEIGHT 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 cotton and alcohol, making sure no lint remains. Set them aside upside down on trays lined with parchment paper.
Melt the milk chocolate coating in the microwave at 45 ºC and temper it to 28 ºC. Fill the molds to the brim, tap gently to release air, invert to remove the coating, wipe off any excess with a spatula, and place them upside down on parchment paper. Let them set.
Prepare the yuzu paste, cut it, and set it aside covered with plastic wrap.
Prepare the yuzu truffle and spoon it into the lined molds. Add the yuzu paste and press down until a little truffle protrudes from the sides.
Temper the praline to 29 °C and spoon it over the yuzu paste, stopping about 2 mm from the edge of the mold. Allow to set in the refrigerator at 4 °C for 10 minutes.
Temper the milk chocolate coating and cover the nougats, scraping the edges of the molds thoroughly to remove any excess. Set.
Unmold and, if there is any excess, remove it with a paring knife. Place on trays lined with parchment paper and put them in the freezer to achieve a velvety finish (CAUTION: they must not stay in the freezer for more than 5 minutes).
Temper the yellow paint to 30 ºC and spray the nougats. Temper the green paint to 30 ºC as well and paint the top and right edges.
(IMPORTANT: Work at a room temperature of 20–22 ºC for optimal results.)

60-day expiration period.

YUZU FRUIT PASTE

18 g Sugar
6 gSosa Slow Set Yellow Pectin
199 g Sugar
31 g DE 38 Powdered Glucose
148 gRavifruit 10% Williams Pear Puree
88 gRavifruit 10% Yuzu Puree

Mix the first batch of sugar with the pectin and the second batch with the glucose. Heat the pear and yuzu purées to 50 °C in a saucepan and slowly sprinkle in the sugar-pectin mixture while stirring constantly.
Bring to a boil and add the sugar-glucose mixture in 3 batches, stirring constantly. Cook until the mixture reaches 72 °Brix, then spread it onto Silpat mats using 5 mm-thick guides.
Let cool, cut, and use.

YUZU TRUFFLE

146 g Sao Palme 36% Milk Chocolate Coating Felchlin
141 g Sao Palme Dark Chocolate 60% 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 chocolate coatings at 45 ºC in the microwave.
Mix the fructose, sorbitol, glucose, and yuzu powder.
Heat the water and yuzu juice to 30 ºC in a saucepan and slowly sprinkle in the powder mixture while stirring with a whisk. Stir until completely dissolved.
Gradually add to the glazes, emulsifying vigorously with a hand blender.
Melt the anhydrous butter to 45 ºC in the microwave and add it to the previous mixture. Emulsify well.
Cool to 30 ºC and portion out.