Sakura Entremets
- Level:
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Easy
- Makes:
-
Recipe for 8 individual servings
Breton sablé
Used Products: Breton sablé
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1.1 lbPlain flour
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0.7 ozRaising agent
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8.8 ozDairy butter
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7.1 ozSugar
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3.5 ozEggs yolks
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0.2 ozFine salt
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6 cm cutting ring
Preparations: Breton sablé
- 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.
Rose jelly
Used Products: Rose jelly
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8.8 ozWater
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5.3 ozSugar
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0.2 ozRose petals
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1.8 ozGelatin mass 5x
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15.4 grLocust bean gum
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Stone silicone mould
Preparations: Rose jelly
- 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.
Cherry cream
Used Products: Cherry cream
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1.1 ozYellow lemon juice
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3.5 ozSyrup made with the cherries
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13.2 ozCherry purée
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0.2 ozSakura tea
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0.7 ozSugar
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1.1 ozCold gelcrem
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Q.S.Halved cherries in syrup
Preparations: Cherry cream
- 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.
Lime yogurt cream
Used Products: Lime yogurt cream
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3.5 ozMilk
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10.6 ozGreek yoghurt
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14.1 ozChw-o35opal
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0.9 ozGelatin mass 5x
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0.4 ozFreeze-dried yogurt powder
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15.4 grLime zest
Preparations: Lime yogurt cream
- 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.
Cold infusion of Sakura tea
Used Products: Cold infusion of Sakura tea
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10.6 ozWater
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1.1 ozSakura tea
Preparations: Cold infusion of Sakura tea
- Leave to infuse in the fridge for 1 night.
- Strain.
Sakura tea mousse
Used Products: Sakura tea mousse
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5.3 ozSakura tea infusion
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1.0 ozGelatin mass 5x
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10.2 ozChw-o35opal
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10.6 ozSemi-whipped cream
Preparations: Sakura tea mousse
- 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.
Neutre glaze
Used Products: Neutre glaze
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9.2 ozGlucose
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1.4 ozInverted sugar
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1.1 lbDextrose
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2.6 lbWater
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1.5 lbSugar
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1.1 ozNh pectin
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0.4 ozSolution of citric acid
Preparations: Neutre glaze
- 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.
Others
Used Products: Others
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Chw-o35opal
Preparations: Others
- 3 cm ribbon of Opal 30.3% white chocolate
- Pink cocoa butter paint
- Dried rose petals
Assembly
- 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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