(This recipe appeared in the Spring 2022 issue of Pastry Arts Magazine)
This cake was inspired by my favorite season, Spring. To me, Spring represents the flavors of freshness, blossoms and a feeling of warmth. The combination of flavors in this dessert is wonderfully harmonious: the sour and refreshing taste of yuzu, together with the mild bitterness of the sage, go so well with the two textures of the ‘milk’ chocolate.
Yield: 15 servings
Almond Yuzu Soft Biscuit
- 25 g almond flour
- 45 g all-purpose flour
- 4 g baking powder
- 1 g salt
- 3 g potato protein
- 50 g light brown sugar
- 35 g yuzu juice
- 35 g oat milk
- 25 g vegetable oil
- 15 g maple syrup
- In a bowl, whisk together the flours, baking powder, salt and protein powder.
- In a separate bowl, mix together the remaining ingredients.
- Pour the liquid mixture into the bowl of dry ingredients and whisk vigorously together for 3 minutes until thick and light. Spread into a 7.8ʺ (20 cm) square frame that has been placed on a silicone baking mat-lined sheet pan and bake at 338˚F (170˚C) for 10-15 minutes, until the cake is puffed and a toothpick inserted into the center comes out clean. Remove the biscuit from the silicone and cool to room temperature.
- Using a 0.78ʺ (2 cm) round cutter, cut out 15 circles from the biscuit and place them on a tray lined with baking paper.
- 100 g yuzu juice
- 2 g agar agar
- 40 g granulated sugar
- 0.5 g yuzu peel
- Put all the ingredients in a small pot and bring to a boil, stirring constantly; allow to boil for 1 minute. Pour the mixture into a tray and cover the surface with plastic wrap. Refrigerate the gel for at least 2 hours.
- Mix the cold gel until it is a uniform texture, then transfer to a pastry bag without a tip.
- Pipe a thin layer of Yuzu Gel over the biscuit rounds and freeze. Store the remaining gel in a pastry bag in the refrigerator.
‘Milk’ Chocolate and Sage Cremeux
- 75 g oat milk
- 35 g oat cream, 13% fat
- 6 fresh sage leaves
- 75 g vegan milk chocolate 45%
- 15 g glucose syrup
- 5 g cornstarch mixed with 10 g oat milk
- In a small pot, bring the oat milk and oat cream to a boil; remove from the heat. Add the sage leaves and cover the pot with a lid. Cook over low heat for 15 minutes.
- Process infused mixture in a blender, then strain through a fine-mesh sieve.
- Put the infused cream in a pot with the glucose and cornstarch mixture and heat, whisking, until the mixture forms a thick paste and reaches 203˚F (95˚C). Pour over the chocolate and, using a hand blender, mix to a smooth emulsion. Chill the mixture until set.
- Pipe small ‘hills’ of cremeux over the biscuit and jelly. Freeze until firm.
Praline Crunch Base
- 90 g vegan milk chocolate
- 40 g cocoa butter
- 75 g almond praline paste
- 50g natural ground cornflakes
- 0.5 g salt
- Melt the vegan milk chocolate, cocoa butter and praline paste over a bain marie. Add the ground cornflakes and salt and mix until the cornflakes are coated with chocolate.
- Put about a tablespoon of the mixture into 1.5ʺ x 0.4ʺ (4 cm x 1 cm high) round silicone molds and compress it well. Freeze for 1 hour, then unmold and reserve in refrigerator.
- 300 cold vegetable oil
- 100 g yuzu juice
- 40 g water
- 20 g granulated sugar
- 2 g agar agar
- Pour oil into a tall-ish glass and chill (the oil must be cold).
- In a very small saucepan, bring the juice and agar agar to a boil. Reduce to a gentle simmer and cook for 2 more minutes. Allow to cool for 3-5 minutes.
- Transfer to squeeze bottle, then squeeze out drops, one drop at a time, into the cold oil. Strain the ‘caviar’ into a fine-mesh sieve, then rinse well with water. Lay on a paper towel-lined plate in the refrigerator.
Chocolate Glaze and Spray Mixture
- 300 g Inspiration Yuzu chocolate
- 300 g cocoa butter
- Melt together the chocolate and cocoa butter to 113˚F (45˚C). Put 300 g of the mixture in a glass and dip the frozen balls in it.
- Put the remaining 300 g of the mixture into a sprayer and spray onto the coated balls. Reserve in freezer.
- 300 g vegan milk chocolate, tempered
- 200 g vegan white chocolate mixed with 1.5 g oil-soluble natural yellow food coloring, tempered
- For the leaves, dip the top of a knife in milk chocolate and place it lightly on guitar paper, lifting the knife carefully in a motion towards yourself. Continue until you have at least 15 leaves. Before the chocolate is completely set, place the guitar sheet on a curved surface to create a concave shape.
- For the yellow chocolate discs, flatten the chocolate between two guitar sheets. After the chocolate begins to set slightly, use a 1.4ʺ (3.5 cm) round cutter to cut out at least 20 rounds.
- Place the Praline Crunch Base on a tray. Pipe a little of the Yuzu Gel on the base, then place a yellow chocolate disc on top. Pipe another small point of gel on top of the disc and place the frozen coated ball on top. Pipe one last dot of gel on top of the ball and place a chocolate leaf on top. Gently arrange some Yuzu Caviar on top.
- Allow the cakes to defrost in the refrigerator for an hour before serving.
About Inbar Attis
Inbar Attis is a pastry chef from Paris, France. Her signature style is modern and minimalist, paying homage to the classic French base. She is now researching and developing vegan desserts that use high-quality raw materials that will not compromise the taste of her creations.
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