Recipe components

Used products

Chocolate crepe

PreparationIngredients
Preparation

Combine eggs, sugar and salt.

Whisk in dry ingredients then add melted butter.

Add milk and orange peel then strain.

Ingredients
  • 160g
    whole eggs
  • 15g
    Sugar
  • 0,8g
    salt
  • 56g
    Rice flour
  • 24g
    Plein Arôme
  • 53g
    butter
  • 267g
    milk
  • 0,3g
    Orange peel

Vanilla rolled biscuits

PreparationIngredients
Preparation

Spread on a stencil, 11 cm diameter

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

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

Yuzu jam

PreparationIngredients
Preparation

Boil all the ingredients then let them rest.

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

Vanilla cream

PreparationIngredients
Preparation

Whip all the ingredients.

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

Early grey ganache

PreparationIngredients
Preparation

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.

Ingredients
  • 100g
    35% cream
  • 22g
    invert sugar
  • 15g
    Sugar
  • 7g
    Earl grey tea leaves
  • 20g
    35% cream
  • 189g
    Tanzanie

Crystallized nuts

PreparationIngredients
Preparation

Fold jam, cream, ganache and nuts with crepe.

Place the crepe into rolled cookie then cover with agar film bag.

Ingredients
  • 125g
    Whole caramelized pistachios origine la Mancha