Name: St-Honoré yuzu
Ingredients: 138 g milk; 138 g water; 3 g sugar; 2 g fleur de sel; 111 g butter; 165 g flour T55; 285 g whole eggs; Total weight: 842 g; 250 g sugar; 50 g glucose syrup; 300 g isomalt; Total weight: 600 g; 200 g milk; 80 g yuzu purée; 50 g cream; 3 vanilla pods; 60 g sugar; 30 g cornstarch; 140 g butter; 1 g fleur de sel; 70 g egg yolks; 30 g Cointreau® 60%; Total weight: 661 g; 100 g cream (1); 40 g sugar; 3 g gelatin powder; 15 g water; 100 g mascarpone; 380 g cream (2); Total weight: 668 g

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St-Honoré yuzu

Chef :

Original creation by
Lili Zhang
Pastry chef,
théATRE, Beijing, China

Brand

Jobs :

Pastry chef

Ingredients

138 g milk
138 g water
3 g sugar
2 g fleur de sel
111 g butter
165 g flour T55
285 g whole eggs
Total weight: 842 g

Step

Boil the milk, water, salt, sugar and butter. Add the sifted flour
and cook the dough at 82°C. Remove from the heat and, in a
bowl fitted with a paddle attachment, incorporate the eggs in
three batches.
Pipe 10 g per choux onto a baking sheet (makes about
70 choux). Bake in a convection oven at 180°C for 15 minutes,
then lower the temperature to 160°C for 20 minutes.

Ingredients

250 g sugar
50 g glucose syrup
300 g isomalt
Total weight: 600 g

Step

Cook the caramel dry with the sugars, then stick the choux
pastries one by one (about 6 g per choux).

Ingredients

200 g milk
80 g yuzu purée
50 g cream
3 vanilla pods
60 g sugar
30 g cornstarch
140 g butter
1 g fleur de sel
70 g egg yolks
30 g Cointreau® 60%
Total weight: 661 g

Step

Make a pastry cream. Add the softened butter at 37°C, then the
Cointreau®. Mix and set aside in the refrigerator.

Ingredients

100 g cream (1)
40 g sugar
3 g gelatin powder
15 g water
100 g mascarpone
380 g cream (2)
30 g Cointreau® 60%
Total weight: 668 g

Step

Heat the cream (1) with the sugar, then stir in the gelatin
(previously melted in water) and the mascarpone. Add the
cream (2) and the Cointreau®. Refrigerate overnight.

Ingredients

224 g butter
152 g sugar
152 g almond powder
272 g flour T55
4 g baking powder
Total weight: 804 g

Step

Mix the butter with the sugar. Add the sifted powders together.
Form a ball, then roll out the dough to a thickness of 3 mm.
Freeze. Cut into circles of ø 6 cm, bake in a convection oven at
150°C for 20 minutes.

Ingredients

No ingredients.

Step

Fill the bottom of the choux pastries with Cointreau® yuzu
cream. On the crispy shortbread base, pipe a little Cointreau®
mascarpone cream, then place 3 choux pastries on top.
Pipe the Cointreau® mascarpone cream between the choux
pastries and place one choux pastry on top.