Recipe components

Used products

Fruit cake

PreparationIngredients
Preparation

Beat egg, muscovado sugar and dextrose until white. Mix and add soy milk, passion fruit puree, mango puree, cold pressed hazelnut oil and grapeseed oil. Mix and add wheat flour, almond powder, yellow pumpkin powder and baking powder. Bake in mould up to 1 cm in height at 180°C for 12 min.

 

Ingredients
  • 120g
    eggs
  • 70g
    Muscavado sugar
  • 90g
    dextrose
  • 150g
    soya milk
  • 70g
    passion fruit puree
  • 80g
    mango puree
  • 50g
    cold pressed hazelnut oil
  • 50g
    cold pressed grapeseed oil
  • 130g
    wheat flour
  • 95g
    almond powder
  • 20g
    yellow pumpkin powder
  • 8g
    baking powder

Sable with Paillete Feuilleutine™

PreparationIngredients
Preparation

Mix all ingredients. Roll out between two mats to 2 mm. Freeze, cut out eclair shapes from the dough. Bake until gold.

 

Ingredients
  • 240g
    butter
  • 160g
    powdered sugar
  • 400g
    wheat flour
  • 80g
    yolk
  • 30g
    Pailleté Feuilletine™
  • 60g
    almond powder
  • 5g
    salt
  • 1piece(s)
    vanilla

Sea Buckthorn gel

PreparationIngredients
Preparation

Boil sea buckthorn puree, apricot puree, buckwheat honey and agar. Add gelatin. Cool down. Mix in thermomix to obtain homogeneous texture.

Ingredients
  • 350g
    sea buckthorn puree
  • 150g
    apricot puree
  • 50g
    buckwheat honey
  • 5g
    agar agar
  • 2g
    gelatin

Liquid Caramel

PreparationIngredients
Preparation

Make a caramel. Cool down and pour into dispenser.

 

Ingredients
  • 280g
    sugar
  • 50g
    glucose
  • 290g
    cream 31%
  • 50g
    butter

Chocolade Glaze

PreparationIngredients
Preparation

Mix chocolates and add raspberry. Glaze half the cookies.

Ingredients
  • 300g
    Zéphyr™
  • 50g
    Cocoa Butter
  • 300g
    raspberry crispy Sosa

Fig Marmalade

PreparationIngredients
Preparation

Boil dried fig until soft and mix passion fruit puree and lemon grass extract until homogeneous. Pipe on sable protected by the chocolate.

Ingredients
  • 200g
    dried figs
  • 400g
    passion fruit puree
  • 1drop(s)
    lemon grass extract

Finishing

PreparationIngredients
Preparation
Ingredients
  • 400g
    Zéphyr™
  • 150g
    marinated ginger
  • 5g
    sancho pepper