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Blossom

An inspiring dessert created by JY Food Lab

JY Food Lab Gula Melaka Oolong tea
Blossom recipe
JY Food Lab

Jer Yenn and Jia Yi

JY Food Lab

Ingredients

For 8 servings

Plain crumble topping

20 g icing sugar

20 g Debic Crème Butter

20 g ground almonds

20 g pastry flour

0.3 g salt

10 g corn starch

5 g water

Cocoa butter powder

Gula Melaka génoise

8 g water

45 g Gula Melaka or palm sugar

101 g eggs

45 g pastry flour

5 g corn starch

20 g coconut milk

10 g Debic Crème Butter

Baked cheesecake with caramel

25 g palm sugar

10 g water

9 g eggs

12 g Debic Stand & Overrun

38 g Debic Cream Cheese

0.2 g sea salt

1 g pastry flour

Oolong tea mousse

18 g milk

3,6 g Oolong tea (blended and sieved)

37 g Debic Cream Cheese

12 g Gula Melaka

6.7 g gelatine mixture (1:5)

48 g Debic Stand & Overrun

Whipped smoked ganache with vanilla

60 g Debic Stand & Overrun (1)

48 g white chocolate

½ vanilla pod

13 g gelatine mixture (1:5)

174 g Debic Stand & Overrun (2)

69 g mascarpone

2 g apple wood chips

Debic products used

packshot ce front

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
packshot ce hero

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
Cream Cheese

Debic Cream Cheese

  • For both hot and cold applications
  • For sweet and savory applications
  • Also perfect as filling or spread

Preparation

Plain crumble topping

Mix all the ingredients to form a dough.  

Roll out the dough to a thickness of 0.3 cm.  

Cut out circles (5.8 cm).  

Bake for 10 minutes at 155°C.  

Sprinkle with cocoa butter powder immediately after baking, to preserve the crunchiness of your crumble. 

Gula Melaka génoise

Heat the water together with the Gula Melaka until it has melted.

Mix.

Heat the Gula Melaka syrup and eggs in a mixing bowl to 40°C and beat until foamy.

Sift the flour and corn starch over the top.

Heat the coconut milk and the Crème Butter to 40°C.

Stir well.

Pour the batter into 20 cm square moulds.  

Bake at 180°C for 8-10 minutes.

Baked cheesecake with caramel

Caramelise the palm sugar and pour onto baking paper.  

Leave to cool.  

Add all the remaining ingredients and mix until smooth.  

Pour the mixture into a small baking tin and bake at 130°C (core 92°C) for 10-12 minutes.  

Mix carefully with a spatula once it has cooled.  

Oolong tea mousse

Heat the milk to 70°C and add the Oolong tea.  

Add the Cream Cheese and the Gula Melaka and mix until smooth.  

Melt the gelatine mixture to 45°C and add to the previous mixture.  

Beat the Stand & Overrun until firm but not stiff.  

Fold in the whipped Stand & Overrun when the mixture reaches a temperature of 35°C.  

Whipped smoked ganache with vanilla

Heat the Stand & Overrun (1) with the vanilla pod and the gelatine mixture to 45°C and let the white chocolate melt in it.

Add the liquid Stand & Overrun (2) and mascarpone.

Mix well.

Cover.

Load a smoke gun with the apple wood chips, light it, and smoke the ganache for 5 minutes.

Leave to stand overnight.

Beat the smoked ganache the next day.

Assembly

Cut out the génoise with a 5-cm round cutter.  

Pipe 10 g of baked cheesecake with caramel onto each round of génoise.  

Freeze in advance.  

Pipe 35 g of Oolong tea mousse into the silicone mould and press the frozen insert into it.  

Place in the blast chiller for one hour.  

Remove the product with the insert from the moulds and spray a layer of passion fruit chocolate and ruby chocolate on top.  

Finish with neutral icing.  

Then place on the baked crumble base.  

Pipe the whipped smoked ganache on top in the shape of a flower using nozzle 102.  

Recipe tags JY Food Lab Gula Melaka Oolong tea Earl grey Tartelette Debic Crème Butter Debic Stand & Overrun Debic Cream Cheese

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