11 October 2010

Lumiere by Toshi Yoroizuka

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Lumiere by Toshi Yoroizuka
from bottom : compote exotique, lemon souffle cheese sponge, white choc mousse, creme chantilly, tempered white choc sheet

apart from sadaharu aoki & hidemi sugino, i was told that toshi yoroizuka (鎧塚 俊彦) is another prominent pastry chef in japan and if i were to go to japan i must visit his boutique at midtown tokyo. frankly, i've not heard of him so i googled and found out that this has quite alot of his recipes (i think its his official site). the only thing is they're in japanese and apart from ingredients used, the method & steps are not stated at all. this is actually not surprising consider that if you can attempt professional level cakes and entremets, you should hv already memorized the steps by heart. i wouldn't say i was very confident but i was up for the challenge. imagine, i had to rely solely on google translate to translate the text from japanese to english + make this without any written steps, its a little like playing with fire.

Lumiere by Toshi Yoroizuka
first of all, despite the fact that tropical fruits are so easily available in singapore, i've not tried making entremets with them...at least not with a medley of 2-3 fruits. the last time i made something tropical was the mango panna cotta verrines early this year so i just wanted to give it a try. secondly, it looked simple enough so the chance of me botching things up would be minimized. so i went ahead but i tweaked the recipe a little. the recipe uses an all-egg yolk lemon sponge but i thought it was too much yolks for a cake so i used a japanese souffle cheese sponge instead and added lemon zest to it. for the pineapple in the compote, i used canned pineapples instead of fresh for fear that it wouldn't set due to the bromelain enzyme.

Lumiere by Toshi Yoroizuka
tastewise i'm not sure if it would be appropriate to say that its not too bad but not mind-blowing enough. i feel it could be better if i were to add spices like cinnamon & nutmeg to the compote. and since this is a tropical fruit-based dessert, perhaps an additional layer of coconut dacquoise or mango/passionfruit mousse would really do the trick. luckily i did add some malibu coconut rum to the imbibage (soaking syrup) and i will definitely improvise if i were to make this again. on a positive note, i'm glad that hubby is a bigger fan than i am, he finished 3 slices all on his own :p

*recipe removed due to copyright restrictions

15 comments:

Ju (The Little Teochew) said...

Very elegant!!! Your desserts are always in a class of their own. It's hard to imagine what you are making whenever you tweet each component you made, but when I look at your finished product, it's like, WOW, so that's what she's been working on. ;) I have always wondered, do your neighbours get to enjoy whatever you bake? :)

Chelle said...

man u seem to make entremets like twice a mth! so good! can practice and eat those lovely goodies. i wish i have the time to make entremets more often. lately weekends im always going out, v hard to find time to set aside for baking harder stuff :(

anw this look gorgeous (as always, *rolls eyes at myself* haha). ur layers are so even, and the slicing really looks super neat now! practice really does make perfect. and whats the garnish u use? mango, pistachio and...gold foil? i rmb u say u bought ur gold foil at med hall? is it exp? ive tried asking a few med hall do they sell gold foil they look at me blankly and say no. LOL.

Girl Paraphernalia said...

I really like, not only eating cake singlets, but also they are so beautiful to capture, it hows how much skill, and time it takes into creating a petit gateaux.   

When I first moved to Japan, I was doing a daily fumble with just starting my washing machine, yet alone a recipe, I'm sure many of your readers feel thankful for you including this... I think I need to pull my partner in with me to help me with this <span>entremets.  </span>

Judy said...

Absolutely lovely and professionally done and very neat cuts!

Alison said...

So beautiful, as always! I'm in love with the light yet compact looking cheese souffle sponge (though I don't like cheese) and the creamy mousse! Kudos to you for going through all that effort using Google translate to produce this entremet. It looks soo good you can start a bakery on your own! :)   :)

bossacafez said...

hehe, thx ju :)  nah my neighbors don't but my family and friends will get to! :D 

Bertha said...

Your dessert always looks amazing! making me salivating over my screen. What a coincidence though, I've been thinking about making a tropical sort of entremet for this week but can't seem to decide the perfect components go into it. Your cake is flawless!!!

bossacafez said...

thank you! i think your desserts look fantastic, really can't hold a candle to you :)  i think coconut, mango, passionfruit would go well together. can't wait to see your entry on it!

bossacafez said...

haha, yea almost like twice a week now coz got TOO MANY recipes to try!

bossacafez said...

thank you ju, you're always so generous with yr compliments :)  haha no, my neighbors don't even know i bake, but i'll share them with my family & friends :D

grub said...

hello, i recently started reading your blog and i'm VERY impressed with the level of detail and technique you put in to make your dessert!

i had a look at the original recipe ingredient list and if you don't mind, next time if you need anything translated from Japanese -> English, i'll try to assist, since i am currently in my last year of high school study for Japanese. by no means am i pro, but i'll do my best to help! ^^

bossacafez said...

thank you, thats very kind of you :)  you didn't leave yr email or blog address, how will i contact you in future?

Anja said...

this is artistic. thanks for sharing the exotique compote recipe. i find it really good and'll try it next time.

Jessie Hearty Bakes said...

Truly impressive. With the amount of time and effort in preparing this delicate dessert with all the beautiful details.

Mariko said...

I wish I could translate the website. It was very interesting in terms of his training in Europe.
Good luck and I am looking forward to see yummy cake in your blog. thanks

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