144 g Debic Butter 18 g Genmaicha powder (5%) 360 g Dutch Lady Professional Full Cream Milk 128 g Cake flour (protein 8%) 64 g Bread flour 360 g Egg 240 g Egg yolk 480 g Egg white 240 g Sugar
Genmaicha Chantilly
305 g Debic Duo Whip 80 g Trimoline 80 g Sugar 31 g Gelatine mass 60 g Genmaicha powder 966 g Debic Duo Whip
White Peach Yuzu Gelee (NH Pectin) Mix Pulm
33 g Yuzu puree 790 g White 112 g Sugar 12 g NH pectin 11 g Gelatine mass
Cripsy Base
100 g Toasted almond paste 240 g White chocolate velvet 30 g Cocoa butter 5 g Sea salt flakes 300 g Feulletine
Preparation
Genmaicha Choux Sponge
Bring milk and butter to a boil, then stir in cake flour, bread flour, and genmaicha powder to form a paste. Transfer to a mixer bowl and stir slowly with a beater. Gradually add eggs and egg yolks. Whip egg whites with sugar to medium peaks, then fold into genmaicha mixture. Spread 900g–1kg of batter into a tray. Bake at 200–210°C for 8–10 minutes.
Genmaicha Chantilly
Mix Duo Whip (305g), trimoline, sugar, and genmaicha powder. Heat to max 45°C, then add melted gelatine mass. Add Duo Whip (966g) and blend well. Chill at 1–4°C overnight or freeze for 1 hour (avoid complete freezing). Whip to stiff peaks before use.
White Peach Yuzu Gelee (NH Pectin) Mix Pulm
Combine yuzu purée and white peach purée. Mix sugar and NH pectin. Heat purée mixture, gradually whisk in pectin–sugar mixture, and bring to boil. Add gelatine mass. Pour into a ring mould and freeze until ready to use
Crispy Base
Melt white chocolate and cocoa butter. Add almond paste and heat to 40–50°C. Add sea salt. Stir feuilletine into the mixture, spread to 3mm thickness, and cut to desired shape.
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