Home Recipes VEGAN STRAWBERRY-YUZU PASTRY

VEGAN STRAWBERRY-YUZU PASTRY

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Ingredients

For 25 servings

Strawberry mousse

300 g strawberry purée

0.2 g yuzu powder

3.8 g vanilla extract

15 g yellow pectin

300 g strawberry chocolate

678 g Debic Vegantop

Gluten-free chocolate biscuit

22 g gluten-free flour

22 g teff flour

52.5 g loaf sugar

8 g cocoa powder

0.7 g salt

1.4 g baking powder

0.7 g baking soda

24 g vegan dark chocolate

15 g sunflower oil

38 g hot water

49 g soy milk

2 g lemon juice

Red fruit jelly

1000 g (NH) neutral jelly

500 g red fruit purée

Crispy chocolate base

105 g puffed rice (1)

281 g vegan dark chocolate

56 g sunflower oil

123 g puffed rice (2)

70 g puffed buckwheat

Yuzu tangerine crémeux

90 g tangerine purée

68 g yuzu purée

28 g tangerine concentrate

180 g Debic Vegantop

75 g yuzu chocolate

81 g cocoa butter

49 g sugar

5 g pectin X58

5 g yellow pectin

Debic products used

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Debic Vegantop - 5L

  • Constant quality, overrun and stand
  • Freeze/thaw stable
  • Nice white color

Preparation

Strawberry mousse

Heat the strawberry purée, yuzu powder, and vanilla extract to about 60°C.

Dissolve the pectin with some of the cold strawberry puree.

Cook along with the rest of the purée and simmer for about 4 minutes.

Melt the chocolate into the warm strawberry mixture.

Mix this into the whipped Vegantop until it forms a homogeneous mass or mousse.

Gluten-free chocolate biscuit

Mix all dry ingredients together.

Melt the chocolate and mix with the oil until liquid.

Mix the liquid and dry mass for 2 minutes.

Pipe flat balls of 8 to 10 g each.

Bake at 190°C for 8 minutes.

Red fruit jelly

Heat both ingredients to about 70°C.

Blend with thehand blender.

Use immediately.

Crispy chocolate base

Finely grind the puffed rice (1) in a food processor.

Melt the chocolate and mix it with the oil.

Add the rest of the ingredients.

Portion with an ice cream scoop into a 7 cm diameter ring of about 24 g each.

Leave to set.

Store cool and dry.

Yuzu tangerine crémeux

Heat the purees with the tangerine concentrate (no hotter than 60°C due to loss of flavour).

Mix the cooked Vegantop with the chocolate, cocoa butter and melted purée.

Bring to the boil with a mix of the sugar and two pectins until well dissolved.

Cook for a few minutes, just like jam.

Blend well with the hand blender until a smooth emulsion forms.

Portion into interior moulds of 20 to 22 g each.

Freeze.

Assembly

Pipe 42 to 45 g of strawberry mousse into Eclipse pastry moulds.

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