Building garden

Make merengue with egg white, brown sugar (158g), dried albumen and glucose.

Sieve other dry mixtures and mix with the meringue lightly.

Add olive oil.

Pipe it into the mold.

Mix sugar, trehalose and pectin.

Mix it with puree and vanilla beans, then boil down.

Add yuzu juice and yuzu zest.

Mix and melt chocolate, Brillance Noir and olive oil.

Glacage at approximately 35℃.

Warm ananas puree, celery puree and invert sugar. Mix with chocolates and emulsify.

When it becomes below 40℃, add butter and other ingredients.

Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them.

Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them.

Warm water and butter until melted.

Add dry mixture and sugar and mix.

Lightly smooth on baking sheet.

Bake at 170℃ for 12 min.

Add sugar and make syrup.

When it is cool down, add whisky.

Melt chocolates (Cacao Barry - Zephyr Caramel™ 35% and Cacao Barry - Inaya™ 65%) and butter together.

Sieve cacao powder, soybean powder, flour T55, baking powder and salt, then mix with glucose (120g) and whole egg.

Mix everything together.

Make meringue with glucose, egg white, sugar, trehalose and dried albumin.

Mix everything together.

Make merengue with egg white, brown sugar (158g), dried albumen and glucose.

Sieve other dry mixtures and mix with the meringue lightly.

Add olive oil.

Pipe it into the mold.