Quince, sweet potato, Paztizz Tops, walnut

Pastry maker Makoto Fujii does not make everyday combinations where the products reach their own full glory.


  • quince gel
  • biscuit powder
  • sweet potato chips
  • dried walnut shavings
  • Kataifi dough
  • beurre noisette

For the quince sorbet:

  • 3 quinces
  • 10% sugar from the cooked quince mass
  • 160 g of water
  • 25 g corn syrup
  • 15 g of lemon juice
  • 15 g of sugar
  • 7 g grand marnier

For the quince compote:

  • 3 quinces
  • 100 g of sugar
  • water
  • 1 cinnamon stick
  • 1 vanilla pod
  • 2 bay leaves
  • 2 pcs star anise
  • sixes of 1 lemon
  • 100 g of white wine

For the orange sweet potato cream:

  • 1 orange sweet potato
  • 15 g of sugar
  • 15 g of milk
  • 30 g of cream

For the purple sweet potato cream:

  • see orange sweet potato recipe

For sweet potato parfait:

  • 2 white sweet potatoes
  • 70 g of milk
  • 30 g of sugar
  • 15 g egg yolk
  • 1 mp salt
  • 2 g of leaf gelatin
  • 140 g of creamy cream

For the Paztizz Tops syrup:

  • 90 g Paztizz Tops®
  • 60 g of sugar syrup

For the Paztizz Tops gel:

  • 70 g Paztizz syrup
  • 27 g of water
  • 27 g sugar syrup
  • 1g agar
  • 3 g trimoline

For the sponge of Paztizz Tops:

  • 50 g Paztizz syrup
  • 15 g of sugar
  • 1 mp salt
  • 25 g egg yolk
  • 45 g of protein
  • 12 g flour

For the walnut oil biscuit:

  • 130 g egg
  • 160 g of sugar
  • 35 g of milk
  • 75 liquid butter
  • 115 g of walnut oil
  • 180 g of flour
  • 5 g baking powder

For the walnut cream:

  • 250 g of walnut
  • 50 g soft butter
  • 80 g of sugar
  • 100 g of cream


Peel and seed the quinces and cover them in the oven at 180°C until soft. Blend the mixture smoothly, mix 300 grams with the sugar and glucose syrup, bring to a boil and freeze in frix or paco cups.

For the compote, cut the quince into brunoise and place in water with the ascorbic acid. Make a blonde caramel from the sugar, water, cinnamon, vanilla, bay leaves, star anise and zest and add white wine.

Add 250 g of water, bring to a boil, add the brunoise and poach for 20 minutes. For the creams, cook the potatoes in aluminium foil in the oven at 180°C for 1 hour.

Remove the skin and puree 100 grams along with the sugar, milk and cream until smooth. Rub through a sieve and keep both separate. For the parfait, cook the potatoes in foil, peel and mash and keep aside.

Bring milk, sugar and salt to the boil, dissolve the soaked gelatin in it and beat egg yolk and sugar ruban. Mix both masses, add the mashed potatoes and pass through a sieve.

Fold in the lumpy cream, fill in moulds and reserve in the freezer. For the syrup, freeze all ingredients in frix or paco cups, turbine 3 times, freeze and turbine 3 more times.

Bring all the ingredients for the gel to the boil, let gel and blender until smooth. Mix all the ingredients for the sponge, fill in a 2-cartridge siphon, squirt into a cardboard coffee cup and cook in the microwave.

Prepare a biscuit of all ingredients and bake in the oven at 170°C for 13 minutes. For the cream, roast the walnuts in the oven and blend smoothly with the other ingredients.

Soak the kataifi in the beurre noisette, dust with icing sugar and bake in the oven at 180°C until golden brown.


Restaurant Himmel un Äd
Kaygasse 2 – Keulen
T  0049 221 200 80

Recipe: Makoto Fujii
Source: Pâtisserie & Desserts - 44

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