Belgian sweet pearl

Recipe components

Used products

Wafers

PreparationIngredients
Preparation

Knead all ingredients for 10 min. Let rest for 10 min. Divide into pieces of 12 g each and let rise for 30 min. Bake at 220°C

Ingredients
  • 260g
    flour
  • 25g
    Plein Arôme
  • 75ml
    milk
  • 100g
    eggs
  • 100g
    butter
  • 18g
    yeast
  • 15g
    sugar
  • 4g
    salt

Crémeux

PreparationIngredients
Preparation

Heat cream, sugar and egg yolk to 85°C. Blend in gelatin powder, water and Cacao Barry chocolate. Mix under butter and Baileys at 35°C. Fill silicone moulds. Let it cool and demould. Colour with silver.

Ingredients
  • 375ml
    40% cream
  • 60g
    sugar
  • 230g
    yolk
  • 3g
    Gelatin powder (fish)
  • 21ml
    water
  • 90g
    Lactée Supérieure
  • 30g
    butter
  • 40ml
    Bailey’s

Glaze

PreparationIngredients
Preparation

Boil together water and vegetal. Dip the crémeux balls in the glaze. Finish with silver powder.

Ingredients
  • 500ml
    water
  • 50g
    Vegetal

Caramel of Dashi

PreparationIngredients
Preparation

Caramelise sugar and glucose. Blend in cream and condensed milk. Mix in butter and Dashi.

Ingredients
  • 200g
    sugar
  • 160g
    glucose
  • 240ml
    40% cream
  • 120ml
    condensed milk
  • 320g
    butter
  • 5g
    Dashi

Laos jelly and orange

PreparationIngredients
Preparation

Boil orange juice, lemon juice, laos, kalamansi and syrup. Blend in agar and gellan. Let cool, mix and pass through a fine sieve.

Ingredients
  • 200ml
    orange juice
  • 25ml
    lemon juice
  • 50g
    Laos
  • 25ml
    Kalamansi
  • 250g
    Syrup 50/50
  • 6g
    agar
  • 5g
    Gellan

Structure

Cut the wafer. Put a scoop of crémeux between them. Finish with the jellies and crispy seaweed, ghoa cress, jasmine blossom and seasam.