※ ingredients (finished size diameter 13cm * height 4.5cm).<br /><br />** Yuza supreme<br /><br />30g milk<br />35g heavy cream<br />15g yuza tea jam<br />6g gelatin<br />3 g sugar<br />15 g egg yolks<br />15 g whipped cream<br />1 g gelatin<br /><br />** yuza dacquoise<br /><br />10 g cake flour<br />20 g powdered sugar<br />13 g yuza tea jam<br />30 g egg white<br />10 g sugar<br /><br />** croustillant<br /><br />* 20 g streusel<br />10 g milk chocolate<br />20 g praline<br />5 g butter<br />10 g chopped almonds<br /><br />(( STREUSEL ))<br />10 g butter<br />10 g brown sugar<br />10 g cake flour<br />10 g almond powder<br /><br />** milk chocolate mousse<br /><br />45 g milk<br />2g gelatine<br />15 g egg yolks<br />5 g sugar<br />100 g milk chocolate<br />100 g heavy cream<br /><br />** glazing<br /><br />65 g water<br />55 g sugar<br />75 g corn starch syrup<br />38 g condensed milk<br />6 g gelatin<br />70 g melted chocolate<br />2 drops of red coloring<br /><br />** decoration<br /><br />chocolate ~~~<br />Flower decoration<br /><br /><br />* Wrap it in a 10 cm or 13 cm reflection.<br />* Please prepare 10 cm and 13 cm in heritage paper.<br />* Preheat the oven to 160 degrees.<br /><br />※ Let's do it ~.<br /><br />1. First, I will make yuzu champrem.<br />-I need time to freeze and work first.<br />2. Put the milk and cream in a saucepan and boil a little.<br />3. Mix the egg yolks and sugar in the middle bowl.<br />4. Pour the boiled milk into the yolk mixture and mix.<br />5. Pour again and boil at 82 degrees.<br />6. Add hydrated gelatin<br />7. After sifting, add citron and mix.<br />8. If you don't like the chewy texture, use it with gelatin and filter it.<br />9. Pour into a 10 cm round ring and freeze it.<br />10. I will make an almond jacuzzi.<br />11. Almond powder, strong powder, beat Bundang.<br />12. Place white meringue in the middle cheeks.<br />13. Add a little sugar after the foam has risen.<br />14. Divide the powdered ingredients and mix.<br />15. Add the citron mixture before mixing the last powder.<br />16. 10, 13, Squeeze in spiral as the video.<br />17. Bake at 160 degrees for 16-18 minutes.<br />-You should bake it at low temperature for a long time because of the yuja blue.<br />18. When the hot tub cools, cut it into 10 cm and 12 cm.<br />19. Let's make Crescent.<br />20. Melt the chocolate and mix it with praline, spregel, butter and almond powder.<br />21. Place Crescent on top of Dacazar,<br />22. Combine the 10cm D'Aquas with Crescentian and Citron Schirprem,<br />23. Store in frozen for a while.<br />24. Let's make chocolate mousse<br />25. Mix the egg yolks and the sugar in the middle bowl.<br />26. Put the milk in a saucepan and bring to a boil.<br />27. After mixing, boil at 82 degrees.<br />28. Mix with hydrated gelatine to complete the base of the angles.<br />-Cool to about 45 degrees.<br />29. Whip whipping cream with a soft peak.<br />30. Add melted base and whipped cream to melted chocolate.<br />31. At this point, be careful not to harden the temperature ** ** Choco mousse is more sensitive to temperature.<br /><br />** Choco mousse is more sensitive to temperature than others.<br />If the temperature is too low, the chocolate and gelatin will harden and the texture will be affected.<br />** Just ~ !!! Be careful with the temperature!<br />If you make it ... it's too hard ... if you want to ....<br />Soak it in the bath ... and release the texture ~~ ♡.<br /><br />32. Today I'm going to give you a 13cm upside down mousse r
