yuja butter sand cookie

white chocolate sable

1. Soften gourmet butter and sifted powdered sugar, then gently cream them together until smooth and fluffy.
2. Melt white chocolate using a bain-marie or microwave, cool it to 30 °C, then thoroughly blend it into the butter?sugar mixture.
3. Add a pinch of salt, almond powder, cake flour, and yuzu zest, mixing gently but well until the dough is evenly combined.
4. Wrap the finished dough in plastic wrap and refrigerate overnight. Then roll it out to about 4 mm thickness and cut into your desired shapes.
5. Bake at 165 °C for 8 minutes, then rotate the tray and bake another 2 minutes for even browning.
6. Spread a layer of mango Hallabong jam onto the baked sable, allowing it to set (or dry lightly).
7. Finally, brush on a yuzu glaze and temperize in a 200 °C oven for 2 minutes 30 seconds to finish.

mango hallabong jam

1. Combine a portion of the sugar with pectin in a small bowl and set aside.
2. Bring the mango puree, Hallabong puree, and the remaining sugar to a boil. Once boiling, add the trehalose along with the reserved sugar?pectin mixture, then bring the mixture back to a boil.
3. When the mixture begins to thicken noticeably, remove it from the heat and stir in the lemon puree to finish.

yuju glaze

1. mix everything together.

yuju musline cream

1. When the buttercream becomes smooth, add the pastry cream and yuzu paste, and whip until fully blended.

butter cream

1. In the egg yolks, add both granulated sugar and the trehalose and mix well until combined.
2. Bring the milk to a gentle boil, then slowly pour it into the yolk-sugar mixture while stirring continuously to blend smoothly.
3. Return the mixture to the heat and cook it until it reaches 82 °C. Once at the correct temperature, whip it thoroughly with a mixer until it becomes light and airy. Then, add softened butter and mix well until evenly incorporated.
4. Finally, gently fold in Italian meringue?using a light, sweeping motion?until fully blended and smooth.

italian meringue

1. Place egg whites and egg white powder in a mixer and whip lightly until slightly foamy.
2. Combine the granulated sugar with trehalose, add an appropriate amount of water, then heat the mixture until it reaches 115 °C.
3. While continuing to whip, slowly pour the hot syrup into the whipped egg white mixture to create an Italian meringue.
4. Once the mixture cools to room temperature, remove it from the mixer and store it in the refrigerator.

yuju paste

1. Process all ingredients in a Robot Coupe until smooth.

raspberry confit

1. Combine the frozen raspberries and Sugar A in a bowl, stirring gently. Let the mixture sit for about one hour to allow the juices to naturally release.
2. Transfer the macerated mixture to a saucepan, add the low-calorie sweetener (“Jeogam Midang”), and gently heat it until it reaches 80 °C. Then, slowly add the separately prepared pectin and Sugar B, stirring to incorporate evenly.
3. Continue cooking while stirring until the mixture thickens and reaches a sugar concentration of 58 °Brix.
4. Finally, add the corn syrup and stir well to combine before finishing.

pistachio praline

1. Roast the pistachios in a 170 °C oven for about 8 minutes, until lightly golden and fragrant.
2. In a saucepan, combine water and sugar, and heat the mixture until it reaches 115 °C.
3. Add the roasted pistachios to the hot syrup and mix thoroughly. Continue stirring until the sugar crystallizes and forms a white coating on the pistachio surfaces. Maintain the heat and cook until the mixture develops a caramel color, then stir in the butter until fully incorporated.
4. Spread the finished praline thinly on a broad tray or baking sheet to cool and set before using.