Kaleidoscope

Kaleidoscope

Level:
Difficult

Chocolate crepe

Used products: Chocolate crepe

  • 160 g
    whole eggs
  • 15 g
    Sugar
  • 0,8 g
    salt
  • 56 g
    Rice flour
  • 24 g
    DCP-22GT
  • 53 g
    butter
  • 267 g
    milk
  • 0,3 g
    Orange peel

Preparation: Chocolate crepe

Combine eggs, sugar and salt.

Whisk in dry ingredients then add melted butter.

Add milk and orange peel then strain.

Vanilla rolled biscuits

Used products: Vanilla rolled biscuits

  • 100 g
    butter
  • 100 g
    powdered sugar
  • 100 g
    egg white
  • 100 g
    cake flour
  • 1 g
    Vanilla essence

Preparation: Vanilla rolled biscuits

Spread on a stencil, 11 cm diameter

Bake at 170° C during 7 minutes then make a flat ice cream cone shape.

Yuzu jam

Used products: Yuzu jam

  • 60 g
    yuzu puree
  • 30 g
    Sugar
  • 2,5 g
    pectin
  • Q.S.
    Sansho spice

Preparation: Yuzu jam

Boil all the ingredients then let them rest.

Vanilla cream

Used products: Vanilla cream

  • 550 g
    Cream 42%
  • 44 g
    Sugar
  • 3 g
    Vanilla stick

Preparation: Vanilla cream

Whip all the ingredients.

Early grey ganache

Used products: Early grey ganache

Preparation: Early grey ganache

Mix 100 grams light cream, sugar and invert sugar.

Heat to 70°C.

Add tea leaves then simmer for 3 min.

Strain and add 20 gr of cream then make a ganache.