Yuzu Entremet with Organic Matcha

A yuzu-matcha entremet: matcha crémeux, dacquoise, yuzu mousse and mirror glaze for a refined dessert.
The acidity of yuzu answers the umami of matcha in an elegant balance.
An organic culinary-grade matcha is ideal for pastry preparations.

entremet au yuzu et au matcha vu de dessus

part d'entremet au matcha et au yuzu vue de près

Prepare for take-off to Japan with this exquisitely refined matcha tea and yuzu entremet.

It's a fresh, light and rather surprising entremet, especially for our Western palates. I loved discovering the marriage of these two flavors, it was delicious.

Composition:

Matcha tea dacquoise
Matcha tea crémeux
Yuzu mousse
Matcha tea mirror glaze
Macarons

Recipe for an entremet serving 6-8 people (18cm stainless steel ring)

entremet au yuzu et au matcha décoré

The mirror glaze (make it the day before)

100g of organic sugar
100g of glucose
25g of water
33g of sweetened condensed milk
100g of organic white chocolate
6g of gelatin
3g of organic premium matcha

In a small saucepan, cook the sugar with the water and glucose to 103°C (be sure to respect this temperature exactly).

Add the rehydrated gelatin off the heat. Pour over the previously melted white chocolate and the sweetened condensed milk. Add the organic premium matcha tea and blend.

Cover with plastic wrap pressed against the surface and refrigerate overnight.

Classic Organic Matcha for Lattes and Cooking

Voir le produit

From a blend

Certified organic

Taste without bitterness

Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function

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The matcha crémeux

210g of organic heavy cream
45g of organic egg yolks
30g of organic sugar
3g of gelatin
4g of organic premium matcha tea

Rehydrate the gelatin in a volume of cold water.

Whisk the egg yolks with the sugar and the matcha tea. Bring the cream to a boil and pour it over the previous mixture, return everything to the saucepan and cook at 85°C while stirring continuously.

Add the gelatin off the heat, blend if needed and pour the crémeux into a 16cm stainless steel ring. Freeze for at least 3 hours.

mélange crémeux au matcha

The matcha dacquoise

55g of organic egg whites
20g of organic sugar
10g of organic flour
35g of organic almond flour
40g of organic powdered sugar
4g of organic culinary-grade matcha tea

Whip the egg whites, adding the sugar once they start to foam.

Gently fold in the rest of the sifted ingredients, place the dacquoise batter in a piping bag and pipe a 16cm disk onto a baking sheet.

Bake for 12 to 14 minutes at 175°C.

dacquoise au matcha avant cuisson dacquoise au matcha après cuisson

The yuzu mousse

75g of yuzu juice
12g of organic powdered sugar
150g of organic full-fat heavy cream
3g of gelatin
60g of organic egg whites
25g of organic sugar + 5g of water

Rehydrate the gelatin in a volume of cold water. Bring the yuzu juice to a simmer, add the gelatin off the heat and transfer to a container. Let cool at room temperature to about 30°C.

Whip the heavy cream into chantilly and reserve in the fridge.

Make an Italian meringue: cook the sugar and water in a small saucepan. Start whipping the egg whites with an electric mixer when the sugar reaches 110°C, pour it over the whites once it reaches 118°C and whisk until you get a beautiful smooth, glossy meringue.

Fold the meringue and the whipped cream into the yuzu juice (cooled to 30°C) and proceed immediately with assembling the entremet:

In a stainless steel ring lined with Rhodoïd acetate, place the dacquoise in the center, pour in some yuzu mousse then place the matcha crémeux disk on top. Cover with mousse and freeze overnight.

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The macarons

42g of organic egg whites
24g of organic granulated sugar
50g of organic almond flour
70g of organic powdered sugar
lemon yellow food coloring

Sift the almond flour with the powdered sugar.

Whip the egg whites, adding the granulated sugar when they start to foam. You get a beautiful glossy meringue.

Gradually fold the meringue into the almond flour/powdered sugar mixture while adding the food coloring and perform the macaronage (work with a spatula). Stop the macaronage as soon as the batter forms a beautiful ribbon that spreads slowly when lifted.

Using a piping bag fitted with a plain tip, pipe the macaron shells onto a baking sheet lined with parchment paper.

Bake at 140°C for 20 minutes. Occasionally leave the oven door slightly ajar to let the moisture escape and prevent the shells from cracking.

Remove the macarons from the baking sheet immediately after taking them out of the oven and let them cool completely before peeling them off.

macarons au yuzu sur plaque de cuisson les macarons au yuzu dans le four

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Glazing and finishing the entremet

Gently warm the glaze to 38°C. Take the entremet out of the freezer, place it on a wire rack and coat it with the matcha glaze. Then place the entremet on a serving platter.

entremet nappé avec un glaçage au matcha entremet décoré avec des macarons au yuzu