Citrus cake de voyage
Yuzu citrus cake
- Les vergers Boiron Semi-candied Lemon - 84 g
- Whole eggs - 500 g
- Sugar - 500 g
- Mascarpone cheese - 300 g
- Cake flour - 500 g
- Baking powder - 10 g
- Butter (melted) - 250 g
- Salt - 6 g
- Lemon zest - 2 pcs
- Lime zest - 2 pcs
the eggs with sugar.
Add mascarpone cheese, then the powder.
Add melted butter (cold), the semi-candied lemon and the zest.
Bake at 165°C, for 40-45 minutes.
- Les vergers Boiron Lemon Puree - 240 g
- Les vergers Boiron Mandarin Puree - 270 g
- Sugar - 600 g
- Water - 6
all ingredients together.
Pour the hot syrup on the cake in 2 goes.
Present the cake upside down, with some semi-candied lemon and some chocolate decorations.
Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.