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Sakura Entremets

Level:: Easy
Makes:: Recipe for 8 individual servings

500 g

Plain flour
20 g

Raising agent
250 g

Dairy butter
200 g

Sugar
100 g

Eggs yolks
6 g

Fine salt
6 cm cutting ring

Mix together the butter, sugar and salt.
Add the egg yolk and lastly the flour and the baking soda.
Roll out to a thickness of 4 mm and cut 6 cm discs.
Bake at 160ºC for approximately 12 minutes.
Allow to cool and set aside.

250 g

Water
150 g

Sugar
5 g

Rose petals
50 g

Gelatin mass 5x
1 g

Locust bean gum
Stone silicone mould

Boil the water, sugar and locust bean gum.
Add the rose petals.
Put in a container and allow the rose petals to soak.
Add the gelatin mass to the liquid at around 40ºC.
Place 20 g in each mould.

30 g

Yellow lemon juice
100 g

Syrup made with the cherries
375 g

Cherry purée
5 g

Sakura tea
20 g

Sugar
30 g

Cold gelcrem
Q.S.

Halved cherries in syrup

Mix the cherry purée with the syrup, sugar and lemon juice.
Heat and infuse the Sakura tea. Strain.
Add the cold gelcrem and blend with the food processor until a smooth, homogeneous cream is obtained.
Measure out 10 g into the silicone mould and place half a candied cherry in the centre.

100 g

Milk
300 g

Greek yoghurt
400 g

Chw-o35opal
25 g

Gelatin mass 5x
10 g

Freeze-dried yogurt powder
1 g

Lime zest

Calentar la leche sobre los 50ºC y disolver la masa de gelatina.
Emulsionar con el chocolate blanco fundido y por último el yogur, el yogur liofilizado y la lima rallada.
Dosificar encima de la crema de cereza unos 10 g. Congelar.

300 g

Water
30 g

Sakura tea

Leave to infuse in the fridge for 1 night.
Strain.

150 g

Sakura tea infusion
27,5 g

Gelatin mass 5x
290 g

Chw-o35opal
300 g

Semi-whipped cream

Calentar la infusión de té.
Emulsionar con el chocolate blanco y la masa de gelatina.
Enfriar esta mezcla sobre los 25ºC y agregar poco a poco la nata semimontada.

260 g

Glucose
40 g

Inverted sugar
510 g

Dextrose
1200 g

Water
700 g

Sugar
30 g

Nh pectin
10 g

Solution of citric acid

Heat the water, the invert sugar and the glucose to 40°C.
Add the sugar, dextrose and NH pectin.
Boil for 2 minutes.
Add the citric acid and cook for another 1 minute.
Mix 250 g of neutral glaze with 50 g of water.
Heat and glaze.

Chw-o35opal

3 cm ribbon of Opal 30.3% white chocolate
Pink cocoa butter paint
Dried rose petals

Measure out 20 g of the gelatin into the silicone mould. Freeze.
Spoon 25 g of the Sakura tea mousse on top and insert the cherry and yogurt filling.
Close out the mould with an additional 10 g of tea mousse.
Finish closing the mould with a 6 cm diameter disc of Breton sablé biscuit. Freeze.
Remove from the mould and glaze.
Decorate with the ribbon of white chocolate and the dried rose petals.

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