Cream butter, salt and sugar. Add the egg and vanilla; blend – add flour in 2 times, mix until homogenized; wrap up and chill. In a floured work surface, split pastry in half and work out pastry to soften but should remain cool – roll out into a 3 mm (0.12 inch) thick sheet. Cut out disk more than an inch (3cm) larger in diameter than pastry rings. Arrange pastry disks on tray – repeat with the remaining chilled pastry and save trimmings for later use. Grease pastry rings generously with soften butter but not melted. Gently ease chilled pastry disk with the palm of your hands and place loosely inside of the ring. Apply pastry carefully against the edges making sure there wont be gaps left between the base of the ring and the bottom crust. A leap should form on the upper edges. Chill to rest and shave off surface of each tart to create a perfectly even tart shell. Refrigerate for up to 3 days; uncovered.
Pre-bake with microwave safe wrap, beans, rice or pie weights at 350ºF/180ºC for 20 min; remove pie weights and cool. Fill each tart shell less then two-thirds full (60%) with the almond cream – bake again for 25 to 30 min. Let cool. Store at room temp for a day or refrigerate for up to 3 days.
Combine sugar and agar-agar and set aside. Heat up water and lemon juice. Whisk in sugar-agar mixture; bring to a boil and cook for 2 on low. Chill on ice water and refrigerate until firm. Meanwhile, dice poached lemons. Add lemon supreme, finger lime and mint. Smooth out the chilled lemon mixture with an immersion blender and add to the poached lemons mixture. Fill up molds accordingly and freeze completely. For eclair inserts, use a small tray lined with plastic wrap and make a 1/2''/1.25cm thick slab. Freeze and cut out into 4x0.5''/10x1.25cm bars and divide each bar into 3 portions for petit fours. Keep frozen.
Soak gelatin in cold water to soften and drain. Blend melted chocolate with the hot cream. Add gelatin, and remaining chilled cream and Yuzu juice. Blend well and chill overnight. When ready to use, beat to soft peaks and fill up eclairs.
Soak gelatin in cold water to soften and drain. Bring to boil lemon juice, sugar and eggs whisking constantly. Sieve, add gelatin and blend – cool to 140ºF/60ºC. Add butter and blend well – store in refrigerator for up to a week.
Beat one-third of the Yuzu ganache montée (mousse) first. Coat each half sphere silicone mold with about 3 tablespoons of mousse and freeze to set for about 2 hours. Pipe out a ball of lemon crémeux in each cavity and insert a half sphere lemon marmalade insert. Finish with more Yuzu mousse and smooth out with an off set spatula. Freeze cakes for 4 hours minimum before removing from the molds.
Whip remaining Yuzu mousse to medium firm peaks. For the rose petals effect, use a #856 closed start pastry tip. Cover each frozen dome with a rose style effect going thiner as it goes down – only 70% of the dome should be covered. Finish by scraping off the sides of the dome to make the rose looking more real. The weight of the finished cake should not exceed 6.3oz/180g. Store finished cakes in the freezer.
This finish is optional). Melt cocoa butter first and mix in white chocolate and blend. Save 30% of the mixture if spraying another color such as orange, green or red. Add food coloring and blend; pass through a sieve lined with cheesecloth. Use at 100ºF/38ºC. Air Spray The Cakes / Use a gravity feed spray gun. Protect counter top and tray with plastic wrap. Use carton boards to create a screen while gun spraying the items or do it outside. The needle and nozzle of the gun must be in perfect condition, cleaned and dried. The use of a hair-dryer can be useful to keep the nozzle and cup in working condition especially during cooler temp. To minimize risks, fill the paint cup half way full right before using it. Spray frozen cakes in yellow first then add a light coating of a different color if desired. Freeze finished cakes. A day before serving, carefully transfer cake on tart shell without touching the rose. Let thaw lemon rose desserts in the refrigerator overnight. It can be kept 3 days in the refrigerator and weeks in the freezer. Enjoy!
Wash lemons. Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF/85/90ºC… it should not boil. Drain lemon wedges and arrange them in jar. Save up syrup and cook to 218ºF/103ºC – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months.
Wash lemons. Remove stems and cut each lemon into 4 or 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice, drain and rinse. Heat up water and stir in sugar to melt. In a large bowl, combine lemons with syrup. Fill up vacuum bags (half-way through) and vacuum seal. Set cooking to 185ºF/85ºC. Immerse bags into the hot water and cook for 5 hours. Refrigerate for up to 6 months.