Yuzu Rose Mascarpone Craquelin RECIPE BY AHN NGO ILLUSTRATION BY HANNAH CHAN
INGREDIENTS
For the Yuzu Mascarpone filling:
For the Craquelin crust: ½ stick unsalted butter, softened at room temperature ½ cup all-purpose flour ¼ cup white sugar ⅛ tsp salt Red or Pink gel food coloring ¼ tsp rose water (optional)
For the Pâte à Choux pastry:
1 stick unsalted butter 1 cup water 2 tsp white sugar ¼ tsp salt 1 cup all-purpose flour 2 whole eggs
¼ cup yuzu puree ½ cup unsweetened milk 2 egg yolks ½ cup granulated sugar – splitted into 2 equal parts ½ tsp gelatin powder 1 tbsp + 1tsp all-purpose flour ½ cup heavy cream 1 cup mascarpone, softened at room temperature 1 lemon, zested
