Corman
  • Baker-Pastry Chef

Matcha Yuzu Finger

  • An original recipe from Clément Nadeau et Rony Parijs
  • Recipe calculated for 20 pieces
  • 6 completion stages
Corman products used for this recipe
1

1

Whipped sculpture matcha ganache

  • Heat the Sculpture (1) with the honey, then add the matcha tea powder.
  • Pour over the white chocolate.
  • Add the Sculpture (2) and blend using a hand mixer to emulsify.
  • Refrigerate for at least 4 hours (ideally overnight).
210 g Sculpture 30.2% fat 40 g honey 130 g white chocolate 300 g Sculpture 30.2% fat 2.5 g Matcha green tea powder to taste
2

2

Pear & Yuzu confit

  • Heat the fruit purées.
  • At 40°C add the NH pectin combined with the brown cane sugar (1) and bring to the boil.
  • Add the brown cane sugar (2) then bring back to the boil.
  • Add the colouring and set aside in the refrigerator.
85 g pear puree 40 g yuzu puree 35 g brown cane sugar (1) 2.5 g pectin NH 80 g brown cane sugar (2)  SQ yellow water soluble colouring
3

3

Cream cheese almond streusel

  • Using the paddle attachment of a stand mixer, combine the butter, cream cheese, flour, light brown cane sugar, ground almonds and fleur de sel.
95 g Dairy Butter 82% fat – Block 40 g cream cheese 125 g plain flour (T55, approximately 11% protein) 135 g raw sugar 135 g ground almonds 2 g fleur de sel
4

4

Reconstitued white chocolate crunch

  • Work the cream cheese almond streusel through a coarse sieve then bake on Silpain® mats in a 160°C convection oven for approximately 15 minutes and let cool.
  • Combine the melted together white chocolate and cocoa butter, then add the baked streusel.
520 g cream cheese almond streusel 260 g white chocolate 18 g cocoa butter
5

5

Decoration

  • Peel and supreme the limes.
5 limes 100 g strawberries
6

6

Assembly

  • Weigh out 40 g of crunch for each oval tartlet ring (Matfer ref 371152) and press down gently.
  • Let crystallize in the refrigerator.
  • Pipe out 10 g of pear yuzu confit onto the reconstituted crunch.
  • Whisk the whipped matcha ganache and using a pastry bag fitted with a Saint Honoré tip, pipe out irregularly on top of the confit.
  • Pipe out a few drops of pear yuzu confit among the waves of matcha ganache and decorate with lime supremes or a few pieces of strawberry.