Mix together all ingredients.
Roll out dough until 0.3 mm thick.
Cut into 6-cm diameter circle with cutter and bake in oven at 160°C for 15 minutes.

Heat together Fruit'Purée Strawberry Capfruit and glucose to 60°C.
Mix together sugar and pectin, and add.
Heat up to 103°C and pipe small amount into centre of pâte sablée.

Make caramel with sugar and glucose syrup.
Heat together water, butter, Fruit'Purée Yuzu Capfruit and vanilla, and deglaze caramel with it.
Leave to cool to 85°C, strain into chocolate and emulsify with hand blender.
Leave to cool to 25°C and pipe around strawberry jelly centre in pâte sablée.

Mix together cream and oolong tea, and leave to infuse for 24 hours.
Add glucose and heat to 60°C.
Mix together sugar and pectin, and add.
Heat to 103°C and leave to cool to 85°C.
Strain onto chocolate, butter and cocoa butter, and emulsify with hand blender.
Leave to cool to 30°C and pipe around yuzu-caramel ganache in pâte sablée.
Cover with pâte sablée and dip into tempered Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa mixed with chopped hazelnuts.