Pagoda

260 g yuzu purée

390 g orange purée

910 g raspberry purée

104 g granulated sugar

260 g filleted orange slices

57 g corn starch

65 g cocoa butter

39 g gelatin mass

240 g egg yolk

136 g whole eggs

220 g sugar (1)

30 g acacia honey

340 g egg whites

110 g sugar (2)

420 g almond flour

80 g corn starch

136 g Debic Cake butter Gold

40 g frozen orange peel

290 g Debic Stand & Overrun

200 g citrus purée (lemon, kalamansi, mandarin)

50 g orange purée

225 g granulated sugar

225 g whole eggs

250 g Debic Crème Butter

130 g mascarpone

50 g white Velvet chocolate

30 g gelatin mass

600 g Debic Stand & Overrun

900 g Hazelnut Praliné 50%

100 g home-made hazelnut paste (100%)

1600g Whipped Debic Stand & Overrun

120 g gelatin mass

1000 g neutral mirror glaze

100 g hazelnut paste 100%

2 pc yellow PowerFlower©