Belgian sweet pearl

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

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.

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

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

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