Here you go -
Thank you very much for the notification of the error.
I have passed it on to my colleagues of the Content Department and they tell
me that the chef has sent us the correction which you can find below.
We still have to add the errata for future reissues of both publications.
Décor and shell with tempered Valrhona Caraibe 66%.
Bring the cream to a scald. Steep soba cha and oolong tea leaves into the
cream and cover with plastic. Steep for 20 minutes. Rescale the infusion to
355 grams. Add glucose and Fleur De Sel. Make dry caramel with the sugar
amount until dark amber. Deglaze with cream and cook to 108 degrees Celsius.
Once cooled slightly. Whisk in the butter.
Pipe into the shells and set overnight.
Seal with tempered chocolate.
You rescale the cream infusion to 355g. The sugar is also 355g.
PS. After making the cream infusion, you will notice that the soba cha and
tea absorb a lot of cream, which is why we rescale the cream infusion but
start with a larger amount in the beginning