Kaleidoscope

Created by

  • Jingjing Liao
level 1
  1. Chocolate crepe
  2. Vanilla rolled biscuits
  3. Yuzu jam
  4. Vanilla cream
  5. Early grey ganache
  6. Crystallized nuts

Recipe components

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

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