Hybrid

Infuse thyme in the white wine overnight

Simmer fraise puree, passion puree, white wine and thyme together then add sugar and pectin.

Let it cool and add lemon juice and Eau de vie Fraise

Warm butter and water to melt together.

Add Sugar, flour and salt.

Spread thinly onto the baking sheet.

Bake at 170℃ for 12 min.

Melt Cacao Barry - Ghana 40%, Cacao Barry - Cacao butter 100% and Cacao Barry - Praline 50% Almonds together.

Crush tuile into small pieces and add to previous mixture.

Fill piping bag with mixture and pipe

When crystalised, cut.

Warm fresh cream together with vanilla beans.

Mix with Cacao Barry - Zephyr Caramel™ 35% and emulsify.

Add Zanthoxyli fructus powder and Zanthoxyli fructus Oil.

Warm invert sugar and fresh cream together.

Warm a part of strawberry puree.

Mix (1) and (2) with Cacao Barry - Papouasie 35% and Cacao Barry - Saint Domingue 70% and emulsify.

Add Eau de vie Fraise