Yuzu Dessert Recipes: Curd to Tart
Seven yuzu dessert lessons, from curd and pastry cream through to tart plating, then five savoury builds that use the same citrus.
Julien Royer
Chef and owner, Odette · Singapore
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What you'll learn
13 Lessons, 56 min total
- FREE
Introduction
- FREE
#1 What is Yuzu?
- FREE
#2 Sablé Breton
- FREE
#3 Basil Sorbet
- FREE
#4 Yuzu Pastry Cream
- FREE
#5 Yuzu Curd
- PRO
#6 Yuzu Espuma
- PRO
#7 Yuzu Meringue Drops
- PRO
#8 Yuzu Tart Plating
- PRO
#9 Mussel Foam
- PRO
#10 Burnt Cream
- PRO
#11 Pain Perdu
- PRO
#12 Red Sicilian Prawn Tartare
- PRO
#13 Hokkaido Uni Toast Plating
About this course
Yuzu sits between mandarin, lemon and grapefruit, aromatic in the skin and sharp in the juice. Lesson one is how to read one, by appearance, smell and texture. The yuzu dessert recipes that follow build a single plate: sablé Breton, basil sorbet, pastry cream, curd, espuma, meringue drops, then the plating itself.
One fruit, worked to several textures and acidities at once. Curd for body, espuma for lift, meringue drops for the dry note, sorbet to cut through all of it. Each element is set to sit against the others on the same plate rather than to be judged on its own, which is why the order of work matters.
The second half moves the same citrus into a marine dish, one of the most popular at Odette: mussel foam, burnt cream, pain perdu, red Sicilian prawn tartare and Hokkaido uni toast. Here the yuzu is the link between components rather than the subject.
"Yuzu can carry a whole dish on its own, sweet, sour, and bitter all at once."
Julien Royer · Head chef @ Louise
Lessons
13
Video
56 min HD
Recipes
14
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Set a yuzu curd and pastry cream that hold shape under a plated dessert.
Aerate a yuzu espuma and dry yuzu meringue drops for the same dessert.
Plate seven yuzu dessert recipes as one composed tart, sablé to sorbet.
Carry yuzu into savoury service: mussel foam, prawn tartare, uni toast.
Yuzu today, creative tarts tomorrow.
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Meet your instructor
Julien Royer
Chef and owner, Odette, Singapore · A three-star kitchen since 2019
Julien Royer is a French chef who started cooking at sixteen and worked his way through starred restaurants in Europe before moving to Asia. He opened Odette in Singapore in 2015, and it has held three stars since 2019.
He works on responsible sourcing and on reducing food waste in the restaurant industry. In this class he takes one citrus through a full dessert build and then across five savoury preparations, ending on a Hokkaido uni toast that uses yuzu as seasoning.
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Who is this course for?
New to yuzu or already using it
First-time and practised yuzu cooks who want it working across a dessert plate and a raw seafood one.
One fruit, sweet plates and savoury
Choosing yuzu by look, smell and texture, then curd, espuma and meringue, for cooks who want every step shown.
Anyone who wants to cook with yuzu
Yuzu curd, espuma and meringue drops, pastry cooks who want more from a single citrus fruit.
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Secrets of Yuzu: the Queen of Citrus · Julien Royer
