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CREME BRULEE more with Crèmes & Flans

YUZU TANGERINE

YUZU TANGERINE MARMALADE

PLUM WINE GRANITA

Anise Crème Caramel

Crème Brulée Tasting

Creme Brulée Vanilla

Creme Brulée vanilla Lemon

Creme Brulée Yuzu

Creme Brulée Yuzu Tangerine

Cremes Caramel

Creme Catalane

 

| Brulle Mix |

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Traditional French crème brulee, flavored with Yuzu (Japanese citrus fruit) –

and grated Tangerine

- 30 Yolks

- 3 qt Heavy cream

- 510 gm Sugar

- 3 Tangerine Zests

450 gm Milk (infusing 200 gm Yuzu Rinds)

 

- Bring the milk to a boil , then add the Yuzu rinds and let infuse . Allow to cool.

- In a large bowl mix the egg yolks,tangerine zest  and sugar, whisking energetically until smooth and lemon color.

- Then mix in the cold Yuzu ( or lukewarm) infusion. Mix well and add the cold heavy cream still whisking energetically for 30 second.

- Let rest the creme brulee mix for at least one hour.(over night would be better)

- Strain the mix through fine mesh . Pour some mix in ramequins or crème brulee bowls.over the thin layer of marmalade

- Bake in convection oven for about 40 minutes at 300F in water bath and a lid.

 Yuzu Tangerine jam

- 2 packs Yuzu

- 1 kg Tangerine cut in half an dthin sslices (use electric slicer)

- 1 kg Sugar

- 100 gm Yuzu Salted Juice

- Put all ingredients in a stain steel cooking pot, bring to the boil .

- Reduce flame and let simmer until jam consistency.

- Keep refrigerated

on the side in a small glass : plum wine granita with 10 % fresh lime juice

also:  very light , crispy

 almond cookie

 
 ALMOND COOKIE

- 500 gm (1 lb) Butter

- 500 gm (1 lb) Confectioner s sugar

- 500 gm (1 lb) Blanched Almond Flour

- 10 Whole Eggs

- Black Sesame Seeds (optional) 

- Previously , make the butter soft ,using microwave or by simply leaving it in room temperature.

- In the mixing , put first the soft butter, then cover it well with the sugar and the almond flour.

- Finish by cracking the eggs (still cold from fridge) over the flour and sugar

- Start mixing ion the first speed , preventing the flour and sugar to fly out . After 15 second turn onto second speed and let turn until light and clear color.

- (Optional): Vanilla extract, Rum, or other essence of your choice.

- Using a small offset spatula, spread enough to fill the stencil and to obtain a thin and delicate cookie

- You’ll find out once they’ll be baked at 300F for about 10 to 15 minutes.

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