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Lychee gyoza

Weight Ingredients
About the dough
250 г Lychee puree "Boioron"
50 г Zahar
15 г Konjac Sosa gum
5 г Calcium
About the cream
250 г Apricot puree "Boiron"
30 г Zahar
50 г Inulin Sosa
For the sauce
185 г Couture Equatorial Lactee 35% Valrhona
100 г Elle&Vire 35% sour cream
120 г Mandarin puree "Boiron"
60 г Milk



About the dough:

Mix everything together and bring to a boil, stirring with a silicone spatula, over a slow heat until you achieve a pasta-like texture. Roll out on 1mm thick silicone paper and refrigerate for 1 hour. This dough is not bad to dry slightly. Cut 10cm diameter circles.

For the cream:

Blend everything well with a hand blender, heat the mixture to 70°C, strain and leave to rest for 2 hours in the fridge.

To the sauce:

Swirl in the cream and milk, pour over the melted chocolate and emulsify, add the mandarin puree and blend with a blender.

Completion and presentation:

Fill the lychee round with the apricot cream and close as if closing a gyoza. Place the giosas on a floured surface, sprinkle with sugar and caramelise one side of the fake giosa with a blowtorch. Serve the gyoza in bamboo and serve with the lukewarm milk chocolate and tangerine sauce.