Délicatesse

mandarin & yuzu

Ingredients

2 Ø 120 mm

Soft almond, cinnamon & vanilla sponge

48 g – Blanched almond powder

37 g – Brown sugar

19 g – Liquid egg whites

14 g – Liquid egg yolks

0,2 g – Fine salt

1 g – Ceylon cinnamon powder

6 g – Organic Madagascar vanilla bean paste

42 g – Butter

53 g – Liquid egg whites

9 g – Brown sugar

Almond sweet pastry

80 g – T55 flour

48 g – Butter

30 g – Icing sugar

9 g – Blanched almond powder

Sq – Vanilla powder

1 g – Fine salt

18 g – Liquid whole eggs

Confit of mandarin

67 g – Mandarin purée

¼ pièce – Madagascar vanilla pod

5 g – Granulated sugar

1 g – NH pectin

2 g – Yuzu purée

Mandarin compote with Timut pepper

169 g – Mandarin purée

½ pièce – Madagascar vanilla pod

1 g – Timut pepper

3 g – Ceylon cinnamon sticks

2 g – Lemon tea

1 g – Fresh lemon balm leaves

108 g – Mandarin segments

5 g – Brown sugar

5 g – NH pectin

3 g – Potato starch

7 g – Water

10 g – Gelatin mass (6:1 ratio)

Gelatin mass (ratio 6:1)

43 g Water
7 g Fish gelatin

Yuzu mousse

178 g – Lemon yuzu compote

31 g – Gelatin mass (6:1 ratio)

89 g – UHT cream 35% fat

71 g – Italian meringue

Italian meringue

13 g Water

38 g Caster sugar

19 g Egg whites

Vanilla mascarpone cream

14 g – Whole milk

14 g – Granulated sugar

½ pièce – Madagascar vanilla pod

9 g – Gelatin mass (6:1 ratio)

30 g – Mascarpone

131 g – UHT cream 35% fat

Vanilla neutral glaze

45 g Neutral crystal glaze

4 g Water

1 g Organic Madagascar vanilla bean paste

Lemon yuzu

The lemon and yuzu high fruit compote from Andros Chef preserves both the lemon pulp and candied yuzu filaments. It is a fruit-rich preparation (over 80%) that can be used for verrines, cocktails, sorbets, etc., where its texture adds depth to creations. The yuzus come from Andros’ primary processing, where they are transformed from fresh fruits.

Discover our High fruit compote product range

Preparation steps

1. Biscuit moelleux amande cannelle et vanille

In a food processor, blend the almond powder, brown sugar (1), liquid egg whites (1), liquid egg yolks, salt, cinnamon powder, and vanilla bean paste. Add the hot melted butter and mix until smooth. In a stand mixer fitted with a whisk, whip the liquid egg whites (2) with the brown sugar (2) and granulated sugar until stiff peaks form. Gently fold the whipped sweetened egg whites into the first mixture. Finish by carefully incorporating the sifted rice flour and baking powder. Spread the batter evenly into a silicone frame at 1 kg per frame. Bake in a ventilated oven at 160°C (320°F) for 20 minutes.

2. Almond sweet pastry

Combine all the dry ingredients with the very cold butter cut into cubes. When the mixture becomes sandy, add the eggs and mix briefly. Finish homogenizing the dough by fraiser (pressing and smearing the dough on the work surface with the palm of your hand). Let the dough rest in the refrigerator. Roll out using a dough sheeter to 2 mm thickness and freeze.

3. Mandarin confit

Heat the mandarin purée to 30°C (86°F) with the vanilla seeds. Add the sugar previously mixed with the NH pectin, then cook for 5 minutes at 85°C (185°F). Add the yuzu purée and blend thoroughly until smooth. Set aside and refrigerate.

4. Mandarin compote with Timut pepper

Heat the mandarin purée to 40°C (104°F). Add the split and scraped vanilla pod, Timut pepper, lemon tea, cinnamon stick, and fresh lemon balm leaves. Infuse for 15 minutes, then strain. Place the infused juice in a saucepan and add the mandarin segments. Heat the mixture to 40°C (104°F). Gradually add the mixture of brown sugar and NH pectin while stirring. Cook for 5 minutes at 85°C (185°F), then add the potato starch diluted in water. Finish by incorporating the gelatin mass at the end of cooking.

5. Gelatin mass

Hydrate the powder in cold water, whisking vigorously until fully combined. Once the mixture has properly gelled, melt it in a bain-marie. Pour onto a tray and allow to set, then cut into cubes.

6. Yuzu mousse

Melt the gelatin and add it to the compote. Then fold in the whipped cream (soft peaks), followed by the Italian meringue while still slightly warm. Use immediately.

7. Italian meringue

Cook the water and granulated sugar to 121°C (250°F). When the syrup reaches 115°C (239°F), start whipping the egg whites in the stand mixer. Pour the hot syrup in a thin stream along the sides of the mixing bowl at low speed, then increase the speed and whip until glossy and firm. Pipe while the meringue is still slightly warm.

8. Vanilla mascarpone cream

Bring the milk to a boil with the sugar and the split and scraped vanilla pod. Let infuse for 15 minutes. Add the gelatin mass, then strain over the mascarpone and mix vigorously. Add the cold liquid cream while blending to avoid lumps. Refrigerate for 12 hours before use.

9. Vanilla neutral glaze

Heat the neutral glaze, vanilla, and water until it reaches a gentle simmer.

10. Assembly

Bake the sponge and cut out discs using a 10 cm cutter. Cut the sweet pastry with a 13 cm cutter and bake at 160°C (320°F) for at least 15 minutes. Pour the mandarin compote inserts (150 g per insert) into 10 cm rings and freeze. Assemble the entremets with 180 g of mousse per ring, lined with rhodoid. Freeze. Lightly whip the vanilla mascarpone cream and smooth it with a small palette knife on a rhodoid strip. Wrap the frozen entremets (after removing the initial rhodoid). The goal is to create a vanilla mascarpone cream collar. Cut rhodoid strips of various sizes and, using a flat piping tip and clips, pipe heart-shaped decorations with the vanilla mascarpone cream. Freeze. Spread the mandarin confit very thinly on a Silpat and freeze. Place the mandarin confit discs (cut with a 9 cm cutter) on top of the entremets, then add the vanilla mascarpone cream hearts. Spray with neutral vanilla glaze using a spray gun. Set the entremets on the sweet pastry disc and decorate with mandarin segments and pink cornflower petals.

Process:

0.5 × (40×30 cm)	—	Soft almond, cinnamon & vanilla sponge
0.25 × (60×40×2.5 cm)	—	Almond sweet pastry
75 g	—	Mandarin confit
300 g	—	Mandarin compote with Timut pepper
360 g	—	Yuzu mousse
200 g	—	Vanilla mascarpone cream
50 g	—	Neutral vanilla glaze
30 g	—	Mandarin segments
2 g		Pink cornflower petals

A creation by

Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.

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