Yuzu Nougat

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, leaving no traces of lint. Set them aside upside down on trays lined with parchment paper.
Melt the milk chocolate coating in the microwave at 45°C and temper it to 28°C. Fill the molds to the brim, tap gently to remove any air bubbles, turn them upside down to remove the coating, clean off any excess with a spatula, and place them upside down on baking paper. Leave to crystallize.
Prepare the yuzu paste, cut and set 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 to about 2 mm from the edge of the mold. Crystallize in the refrigerator at 4°C for 10 minutes.
Temper the milk chocolate coating and cover the nougat, scraping the edges of the molds well so that there are no burrs. Crystallize.
Remove from the molds and, if there are any burrs, remove them with a knife. Place on trays lined with parchment paper and put in the freezer so that they are coated with velvet (CAUTION: they cannot be in the freezer for more than 5 minutes).
Temper the yellow paint to 30°C and spray the nougat. Temper the green paint to 30°C as well and paint the top and right edges.
(NOTE: Work at a room temperature of 20-22°C for best results.)

60-day expiration date.

YUZU FRUIT PASTE

18 g Sugar
6 g Yellow Slow Set PectinSosa
199 g Sugar
31 g DE 38 Powdered Glucose
148 g Williams Pear Puree 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 purées to 50°C in a saucepan and add the sugar with the pectin in a steady stream, stirring constantly.
Bring to the boil and add the sugar with the glucose in three stages, stirring continuously. Cook to 72º Brix and spread onto Silpat mats with 5 mm thick guides.
Cool, cut, and use.

YUZU TRUFFLE

146 g Sao Palme milk chocolate coating 36% Felchlin
141 g Sao Palme dark chocolate coating 60% Felchlin
14 g Fructose
26 g Crystallized sorbitol
30 g DE 38 powdered glucose
9 g Yuzu powder
47 g Water
42 gRavifruit 10% yuzu purée
35 gElle&Vire 82% butter 

Melt the coatings at 45°C in the microwave.
Mix the fructose, sorbitol, glucose, and yuzu powder.
Heat the water and yuzu juice to 30°C in a saucepan and add the powder mixture in a steady stream, stirring with a whisk. Work until completely dissolved.
Gradually add to the coatings, emulsifying intensely with a blender.
Melt the anhydrous butter to 45°C in the microwave and add to the previous mixture. Emulsify well.
Cool to 30°C and measure out.

CRUNCHY YUZU PRALINE

52 g Sao Palme milk chocolate couverture 36%Felchlin
50 gFelchlin cocoa butter
25 g Coconut oil
335 gFelchlin crunchy almond and hazelnut praline

Melt the coating, cocoa butter, and oil at 45°C in the microwave.
Add to the praline, mix, and temper to 22-23°C.
Mold and crystallize.

YELLOW AND GREEN PAINT

450 gFelchlin cocoa butter
50 gSosa yellow fat-soluble powder food coloring

Melt the cocoa butter at 45°C in the microwave.
Add the coloring, mixing with a blender.
Temper to 29°C and use.