Pistachio Raspberry Strawberry Vegan Pastry

Yuzu and pistachio vegan sponge with red fruit by Guillermo Corral

Guillermo Corral has just been appointed by Valrhona Inc. as the new Sosa Pastry Chef and Research & Development Specialist within the US team. In this role, the chef will lead the development of new pastry products and techniques, collaborating with culinary professionals from across the country.

Growing up in a Franco-Spanish family, Corral began working in a professional kitchen at just 14 years old and by 16 was already studying at the renowned Joviat hospitality school in Manresa (Barcelona). Throughout his career, he has spent time at renowned establishments in Catalonia such as Món Sant Benet, the Hotel Arts in Barcelona, and the three-Michelin-starred Lasarte restaurant. In 2013, he joined Sosa Ingredients, where he has spread the company’s philosophy globally through the export department.

Now, with his incorporation into Valrhona, one of his goals is to inspire chefs with cutting-edge culinary solutions from the Sosa brand, based on recipes as elegant as this yuzu and pistachio sponge with red fruit. This expert demonstrates how to use technological ingredients to develop vegan and gluten-free pastries with ingredients that pair perfectly well together, such as yuzu, pistachio, and red fruit.

Yuzu and pistachio vegan sponge with red fruit

Pistachio vegan sponge cake

80 g substitute egg white*
20 g sugar
55 g icing sugar
55 g pistachio flour
10 g corn starch
3 g baking powder
15 g pistachio paste
40 g deodorised coconut fat 5 g soy lecithin 48644

Whip half the substitute egg white with the icing sugar in the style of a meringue. Mix the other part with the powders. Combine both mixtures. Add the melted fat, mixed with the lecithin. Bake for 25 minutes at 165°C.

*Substitute egg white

930 g Water
30 g Potatowhip Cold 43124
40 g Gelcrem Cold 48652
0.4 g Konjac gum 41550

Mix all the ingredients together and blend them. Leave to hydrate for six hours.

Red fruit jelly

340 g raspberry purée
340 g strawberry purée
112 g sugar
5.10 g Fruit NH pectin 48667
20 g lime juice

Mix the sugar with the pectin. Heat the purées to 40°C. Then sprinkle the sugar and pectin mixture gradually onto them, while stirring with a whisk. Bring the mixture to boil. Remove from the heat. Add the lime juice to the previous mixture. Mix well. Pour it into your chosen molds. Leave to set in the fridge. Freeze.

Yuzu vegan crémeux

350 g yuzu juice
300 g water
180 g sugar
13 g Fruit NH pectin 48667
10 g Natur Emul 48645
140 g deodorised coconut fat
30 g Inulin Hot 48692

Mix the sugar, inulin, pectin and Natur Emul. Separately, mix the juice and the water. Heat the liquids to 40°C, and gradually sprinkle on the dry ingredients as you blend the mixture. Bring to the boil. Remove from the heat and cool to 45°C. Add the coconut fat and blend well. Cool to 4°C as swiftly as possible. Chill in the fridge for 12 hours prior to using.

Assembly

5 g Strawberry Wet Proof Crispy 48666
5 g fresh strawberries

Pour the crémeux and the jelly into different 2 mm-high baking frames. Cut the sponge cake into the same size as the frame. Alternate a layer of sponge with a layer of crémeux, one of jelly, and another of the crémeux. Freeze. Cut the assembled cake into 5 cm-thick strips, and put one strip on top of another two. Decorate with the strawberries and the Wet Proof Crispy.