{"id":2228,"date":"2016-09-13T00:00:00","date_gmt":"2016-09-13T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/turron-de-yuzu\/"},"modified":"2022-09-13T09:27:13","modified_gmt":"2022-09-13T07:27:13","slug":"turron-de-yuzu-jordi-bordas","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/turron-de-yuzu-jordi-bordas\/","title":{"rendered":"Turr\u00f3n de Yuzu"},"content":{"rendered":"\n

El turr\u00f3n de Yuzu<\/strong> es uno de nuestros turrones estrella. La mezcla del chocolate con un c\u00edtrico tan especial como este fruto japon\u00e9s siempre destaca en la mesa navide\u00f1a. Para este turr\u00f3n adem\u00e1s optamos por buscar un dise\u00f1o muy zen, sencillo pero colorido y dise\u00f1amos este molde que permite dar un acabado fino y elegante. \u00bfOs atrev\u00e9is? \u00a1Es una receta para profesionales como las de nuestro curso<\/a>!<\/p>\n\n\n\n

La duraci\u00f3n del producto es de 60 d\u00edas gracias al control de la AW* a una temperatura de 18\u00baC a 20\u00baC. La duraci\u00f3n est\u00e1 directamente relacionada, entre otros factores, a la buena manipulaci\u00f3n de las materias primas, los procesos correctos y a la calidad de sus ingredientes.<\/p>\n\n\n\n

*AW: Water Activity (Actividad del agua)<\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n

TURR\u00d3N DE YUZU. RECETA CALCULADA PARA 5 UNIDADES<\/h4>\n\n\n\n
\n
\n
PESOS POR PIEZA Y MONTAJE<\/em><\/h5>\n\n\n\n

80 g Cobertura leche Sao Palme 36%\u00a0Felchlin<\/a>
90 g Pasta de fruta de yuzu
90 g Trufa de yuzu
85 g Pralin\u00e9 crujiente de yuzu\u00a0<\/em><\/p>\n<\/div>\n\n\n\n

\n

Limpiar los moldes termoformados con algod\u00f3n y alcohol sin que quede ning\u00fan rastro de pelusa. Reservarlos boca abajo en bandejas con papel de horno.
Fundir la cobertura con leche a 45 \u00baC en el microondas y atemperarla a 28 \u00baC. Llenar los moldes hasta el borde, golpear suavemente para extraer el aire, volcar para retirar la cobertura, limpiar los excesos con una esp\u00e1tula y situar boca abajo sobre papel de horno. Dejar cristalizar.
Preparar la pasta de yuzu, cortar y reservar filmada.
Preparar la trufa de yuzu y dosificarla dentro de los moldes encamisados. Introducir la pasta de yuzu y presionar hasta que sobresalga un poco de trufa por los laterales.
Atemperar el pralin\u00e9 a 29 \u00baC y dosificar sobre la pasta de yuzu hasta unos 2 mm del borde del molde. Cristalizar en la nevera a 4 \u00baC durante 10 minutos.
Atemperar cobertura con leche y tapar los turrones, rascando bien los bordes de los moldes para que no quede rebaba. Cristalizar.
Desmoldear y, si ha quedado rebaba, quitarla con una puntilla. Colocar sobre bandejas con papel de horno y meter al congelador para que quede pintado con terciopelo (ATENCI\u00d3N: no pueden estar m\u00e1s de 5 minutos en el congelador).
Atemperar la pintura amarilla a 30 \u00baC y pulverizar los turrones. Atemperar la pintura verde tambi\u00e9n a 30 \u00baC y pintar los bordes superior y derecho.
(ATENCI\u00d3N:Trabajar a una temperatura ambiente de 20-22 \u00baC para que el resultado sea \u00f3ptimo.)<\/p>\n\n\n\n

60 d\u00edas de caducidad.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
PASTA DE FRUTA DE YUZU<\/h5>\n\n\n\n

18 g Az\u00facar
6 g Pectina Jaune Slow Set\u00a0Sosa<\/a>
199 g Az\u00facar\u00a0
31 g Glucosa en polvo\u00a0DE 38\u00a0
148 g Pure de pera Williams 10%\u00a0Ravifruit<\/a>
88 g Pur\u00e9 de yuzu 10%\u00a0Ravifruit<\/a><\/em><\/p>\n<\/div>\n\n\n\n

\n

Mezclar el primer az\u00facar con la pectina y el segundo con la glucosa. Calentar los pur\u00e9s de pera y yuzu a 50 \u00baC en un cazo y a\u00f1adir el az\u00facar con la pectina en forma de lluvia removiendo constantemente.
Llevar a ebullici\u00f3n y a\u00f1adir el az\u00facar con la glucosa en 3 tiempos, sin dejar de remover. Cocer hasta los 72 \u00babrix y estirar sobre silpats con gu\u00edas de 5 mm de grosor.
Enfriar, cortar y utilizar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
TRUFA DE YUZU<\/h5>\n\n\n\n

146 g Cobertura leche Sao Palme 36%\u00a0Felchlin<\/em><\/a>
141 g Cobertura negra Sao Palme 60%\u00a0Felchlin<\/em><\/a>
14 g Fructosa
26 g Sorbitol cristalizado
30 g Glucosa en polvo\u00a0DE 38
9 g Yuzu en polvo
47 g Agua
42 g Pur\u00e9 de yuzu 10%\u00a0Ravifruit<\/a>
35 g Mantequilla 82%\u00a0Elle&Vire<\/a>\u00a0<\/p>\n<\/div>\n\n\n\n

\n

Fundir las coberturas a 45 \u00baC en el microondas.
Mezclar la fructosa, el sorbitol, la glucosa y el yuzu en polvo.
Calentar el agua y el zumo de yuzu a 30 \u00baC en un cazo y a\u00f1adir la mezcla de polvos en forma de lluvia removiendo con una varilla. Trabajar hasta su completa disoluci\u00f3n.
A\u00f1adir poco a poco a las coberturas, emulsionando intensamente con un t\u00farmix.
Fundir la mantequilla anhidra a 45 \u00baC en el microondas y a\u00f1adir a la preparaci\u00f3n anterior. Emulsionar bien.
Enfriar a 30 \u00baC y dosificar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
PRALIN\u00c9 CRUJIENTE DE YUZU<\/h5>\n\n\n\n

52 g Cobertura leche Sao Palme 36%\u00a0Felchlin\u00a0<\/a>
50 g Manteca de cacao\u00a0Felchlin\u00a0<\/a>
25 g Aceite\u00a0de coco
335 g Pralin\u00e9 crujiente de almendras y avellanas\u00a0Felchlin<\/a><\/em><\/p>\n<\/div>\n\n\n\n

\n

<\/p>\n\n\n\n

Fundir la cobertura, la manteca de cacao y el aceite a 45 \u00baC en el microondas.
A\u00f1adir al pralin\u00e9, mezclar y atemperar a 22-23\u00baC.
Moldear y cristalizar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
PINTURA AMARILLA Y VERDE<\/h5>\n\n\n\n

450 g Manteca de cacao\u00a0Felchlin\u00a0<\/a>
50 g Colorante alimentario liposoluble en polvo amarillo\u00a0Sosa<\/a><\/em><\/p>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n
\n

Fundir la manteca de cacao a 45 \u00baC en el microondas.
A\u00f1adir el colorante, mezclando con un t\u00farmix.
Atemperar a 29 \u00baC y utilizar.<\/p>\n\n\n\n

<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

El turr\u00f3n de Yuzu es uno de nuestros turrones estrella. La mezcla del chocolate con un c\u00edtrico tan especial como este fruto japon\u00e9s siempre destaca en la mesa navide\u00f1a. Para este turr\u00f3n adem\u00e1s optamos por buscar un dise\u00f1o muy zen, sencillo pero colorido y dise\u00f1amos este molde que permite dar un acabado fino y elegante. […]<\/p>\n","protected":false},"author":2,"featured_media":2229,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[5,7],"tags":[25,27,71],"class_list":["post-2228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-concept","category-recetas","tag-ingredientes-de-pasteleria","tag-sosa-ingredients","tag-tecnicas-de-pasteleria"],"acf":[],"yoast_head":"\nTurr\u00f3n de Yuzu - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"El turr\u00f3n de Yuzu es uno de nuestros turrones estrella. 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