Composition
- La Rose Noire Fruity Tart Shell – Green Tea
- La Rose Noire Chocolate Universe – Moon
- La Rose Noire Dark Chocolate Comet
- Matcha Cream
- Yuzu Gelée
- Yuzu Curd
- Mascarpone Mousse
- Dry Meringue
- Green Glaze
- Chestnut Mousseline
Matcha Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Milk | 250 gr |
| Sugar | 64 gr |
| Pasteurized Egg Yolk | 45 gr |
| Pastry Custard Powder | 23 gr |
| Butter | 30 gr |
| Matcha Powder | 10 gr |
Method
Heat the milk, then add the premixed sugar, egg yolk, custard powder and matcha powder. Return to cook as a crème anglaise. Cool down to 40°C. Add the butter and process with a hand blender.
Yuzu Gelée
| INGREDIENTS | MEASUREMENT |
|---|---|
| Yuzu Juice | 200 gr |
| Sugar | 90 gr |
| Pectin NH | 4 gr |
Method
Bring the yuzu juice to a boil, then combine a previously mixed sugar and pectin to the yuzu juice while continuously whisking and cook for 2-3 minutes. Mix, strain and allow to set until firm.
Yuzu Curd
| INGREDIENTS | MEASUREMENT |
|---|---|
| Yuzu Juice | 200 gr |
| Pasteurized Egg Yolk | 60 gr |
| Pasteurized Whole Egg | 75 gr |
| Sugar | 60 gr |
| Butter | 75 gr |
| Gelatine Sheet | 5 gr |
Method
Combine the yuzu juice, egg yolk, whole egg, and sugar, then cook to 82°C. Remove from heat, stir-in gelatine to dissolve and cool down to 40°C. Add the butter and process using a hand blender.
Mascarpone Mousse
| INGREDIENTS | MEASUREMENT |
|---|---|
| Mascarpone Cheese | 375 gr |
| Water | 30 gr |
| Sugar | 90 gr |
| Pasteurized Egg Yolk | 100 gr |
| Semi-Whipped Cream | 315 gr |
| Gelatine Sheet | 7 gr |
Method
Cook the sugar and water to 118°C and produce a Pâté à bombe with the egg yolk. Add the gelatine and mascarpone cheese. Combine with the semi-whipped cream.
Dry Meringue
| INGREDIENTS | MEASUREMENT |
|---|---|
| Egg White | 100 gr |
| Sugar | 100 gr |
| Icing Sugar | 100 gr |
| Vanilla Powder | 1 gr |
Method
Combine the egg white and sugar, then cook to 40°C. Remove from heat, then whip using mixer until stiff. On a separate bowl, sift together the icing sugar and the vanilla powder, then gently fold into the previously cooked mixture. Spread on a baking pan and leave in the oven at 70°C until the meringue becomes dry. Store in an airtight container.
Green Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 285 gr |
| Water | 72 gr |
| Glucose | 100 gr |
| Cream 35% | 310 gr |
| Skimmed Milk Powder | 72 gr |
| Gelatine Sheet | 10 gr |
| Neutral Glaze | 50 gr |
| Green Coloring | q.s. |
Method
Combine water, sugar, and glucose, then cook to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and green coloring. Blend and set aside at 4°C.
Chestnut Mousseline
| INGREDIENTS | MEASUREMENT |
|---|---|
| Butter | 256 gr |
| Pasteurized Egg White | 64 gr |
| Sugar | 56 gr |
| Butter Cream | 350 gr |
| Chestnut Paste | 900 gr |
| Milk | 50 gr |
| Rum | 50 gr |
Method
Cream the butter using a mixer with a paddle attachment. Cook the sugar to 121°C and add to the whipped egg white as an Italian meringue. Mix the meringue with the butter to make a butter cream. Combine the chestnut puree, milk and rum, then fold-in with the previous mixture.
