Black Sesame Pain de...Black Sesame Pain de Gênes with Yuzu Curd and Caramelized White Chocolate

An avant-garde Michelin-caliber dessert balancing the earthy, nutty depth of roasted black sesame with the high-toned citrus of yuzu curd, silky caramelized white chocolate crémeux, and delicate sesame lace tuiles.

Ingredients

Cooking Instructions

1. 01

   Prepare the Caramelized White Chocolate Crémeux: Heat 60ml of heavy cream with the glucose syrup until just simmering. Pour over melted caramelized white chocolate in three additions, emulsifying with an immersion blender into a glossy vortex. Stir in the remaining 100ml cold heavy cream and a pinch of Maldon salt. Press plastic wrap against the surface and chill for at least 4 hours to crystallize.

2. 02

   Make the Yuzu Curd: Whisk yuzu juice, egg yolks, and sugar over a gentle bain-marie until thickened to 82°C (nappe stage). Remove from heat, whisk in squeezed gelatin until fully dissolved, and cool to 40°C. Immersion blend in the cold cubed butter one piece at a time until emulsified and glossy. Transfer into a piping bag and chill.

3. 03

   Bake the Black Sesame Pain de Gênes: Preheat oven to 170°C (340°F). In a stand mixer fitted with the paddle attachment, cream almond paste and black sesame paste until smooth. Gradually incorporate whole eggs one at a time on medium-high speed until ribbon stage (approx. 5 minutes). Gently fold in sifted cake flour, followed by lukewarm browned butter. Spread evenly onto a lined silicone sheet to 8mm thickness and bake for 10-12 minutes until springy. Cool, then punch out into 4 neat rounds or rectangles.

4. 04

   Craft the Sesame Lace Tuile: Melt 20g butter with 20g sugar and 10g glucose syrup in a saucepan until bubbling. Fold in mixed sesame seeds and a pinch of flour. Drop small dollops onto a silicone baking mat and bake at 180°C (350°F) for 5-6 minutes until flattened, golden, and webbed. Cool completely until crisp.

5. 05

   Assemble and Plate: Place a warm-room-temp disk of Black Sesame Pain de Gênes slightly off-center on a matte ceramic plate. Pipe precision dots of tart yuzu curd onto the cake and across the plate base. Quenelle the chilled caramelized white chocolate crémeux and rest it partially across the cake. Perch a delicate sesame lace tuile atop the quenelle, and garnish with micro purple shiso leaves.