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Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!
Enjoy the diverse flavors of almond,hazelnut, yuzu and olive oil all in this sweet treat!!
Shelf life:
3 weeks
+16 Celsius
Containing: 4 Components

Yuzu Pate De Fruit

Ingredients: Yuzu Pate De Fruit

  • 350 g
    Fresh yuzu juice
  • 90 g
    pear puree
  • 440 g
  • 45 g
  • 7 g
    citric acid solution
  • 11 g
    Yellow Pectin
  • 150 g

Preparation: Yuzu Pate De Fruit

  1. Warm up the purees at 40 Celsius.
  2. Add the sugar combined with the pectin. 
  3. Bring to a boil and add the rest of the sugar in two times.
  4. Bring it back to a boil. Add the glucose. 
  5. Cook at 105 Celsius.
  6. Add the citric acid solution and pour into a 3mm frame.


Praline A l’Ancienne

Ingredients: Praline A l’Ancienne

  • 300 g
    Raw hazelnuts
  • 300 g
    Raw almonds
  • 400 g
  • 100 g
  • 1 each
    vanilla bean
  • 2 g
    Sea salt

Preparation: Praline A l’Ancienne

  1. Cook the sugar, water and vanilla to 118 Celsius.
  2. Add the nuts and the Fleur de sel and keep mixing on low heat until it fully caramelized. 
  3. Cool down on a tray.
  4. Once cold place the mass in the mixer and start grinding until you get a rough paste. 
  5. Cool down on a tray.
  6. Once cold repeat the same process until you reach the desired consistency. 
  7. Store in a cool place.  


ZEPHYR Croustillant

Ingredients: ZEPHYR Croustillant

Preparation: ZEPHYR Croustillant

  1. Melt the chocolate and the cocoa butter.
  2. Add the praline and temper to 24 Celsius. 
  3. Add the Feuilletine and pour on top of the pate de fruit a 3mm thick frame. 


Olive oil Zephyr Ganache

Ingredients: Olive oil Zephyr Ganache

Preparation: Olive oil Zephyr Ganache

  1. Boil the cream with the inverted sugar, glucose and vanilla. 
  2. Melt the chocolate and create an emulsion with the hot cream. 
  3. Add the olive oil at 35 Celsius and mix without adding air. 
  4. Use at 28 Celsius.

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