30g milk 35g heavy cream 15g yuza tea jam 6g gelatin 3 g sugar 15 g egg yolks 15 g whipped cream 1 g gelatin
** yuza dacquoise
10 g cake flour 20 g powdered sugar 13 g yuza tea jam 30 g egg white 10 g sugar
** croustillant
* 20 g streusel 10 g milk chocolate 20 g praline 5 g butter 10 g chopped almonds
(( STREUSEL )) 10 g butter 10 g brown sugar 10 g cake flour 10 g almond powder
** milk chocolate mousse
45 g milk 2g gelatine 15 g egg yolks 5 g sugar 100 g milk chocolate 100 g heavy cream
** glazing
65 g water 55 g sugar 75 g corn starch syrup 38 g condensed milk 6 g gelatin 70 g melted chocolate 2 drops of red coloring
** decoration
chocolate ~~~ Flower decoration
* Wrap it in a 10 cm or 13 cm reflection. * Please prepare 10 cm and 13 cm in heritage paper. * Preheat the oven to 160 degrees.
※ Let's do it ~.
1. First, I will make yuzu champrem. -I need time to freeze and work first. 2. Put the milk and cream in a saucepan and boil a little. 3. Mix the egg yolks and sugar in the middle bowl. 4. Pour the boiled milk into the yolk mixture and mix. 5. Pour again and boil at 82 degrees. 6. Add hydrated gelatin 7. After sifting, add citron and mix. 8. If you don't like the chewy texture, use it with gelatin and filter it. 9. Pour into a 10 cm round ring and freeze it. 10. I will make an almond jacuzzi. 11. Almond powder, strong powder, beat Bundang. 12. Place white meringue in the middle cheeks. 13. Add a little sugar after the foam has risen. 14. Divide the powdered ingredients and mix. 15. Add the citron mixture before mixing the last powder. 16. 10, 13, Squeeze in spiral as the video. 17. Bake at 160 degrees for 16-18 minutes. -You should bake it at low temperature for a long time because of the yuja blue. 18. When the hot tub cools, cut it into 10 cm and 12 cm. 19. Let's make Crescent. 20. Melt the chocolate and mix it with praline, spregel, butter and almond powder. 21. Place Crescent on top of Dacazar, 22. Combine the 10cm D'Aquas with Crescentian and Citron Schirprem, 23. Store in frozen for a while. 24. Let's make chocolate mousse 25. Mix the egg yolks and the sugar in the middle bowl. 26. Put the milk in a saucepan and bring to a boil. 27. After mixing, boil at 82 degrees. 28. Mix with hydrated gelatine to complete the base of the angles. -Cool to about 45 degrees. 29. Whip whipping cream with a soft peak. 30. Add melted base and whipped cream to melted chocolate. 31. At this point, be careful not to harden the temperature ** ** Choco mousse is more sensitive to temperature.
** Choco mousse is more sensitive to temperature than others. If the temperature is too low, the chocolate and gelatin will harden and the texture will be affected. ** Just ~ !!! Be careful with the temperature! If you make it ... it's too hard ... if you want to .... Soak it in the bath ... and release the texture ~~ ♡.
32. Today I'm going to give you a 13cm upside down mousse r