Recipe components

Used products

Cold Dessert

Biscuit Chocolat

PreparationIngredients
Preparation

Mix butter, almond paste and cocoa powder. Add egg yolk gradually. Manually add coconut pulp and melted couverture. Beat egg white and sugar to a meringue and incorporate into mass. Stencil into 8mm, bake at 190°C for approx. 10 min.

Ingredients
  • 115g
    butter
  • 100g
    almond paste 66%
  • 25g
    Extra Brute
  • 165g
    egg yolks
  • 50g
    coconut pulp
  • 40g
    Inaya™
  • 80g
    sugar
  • 130g
    egg white

Sablé

PreparationIngredients
Preparation

Mix butter, sugar and powdered sugar. First add egg white then the flour and mix together shortly. Roll 1.5 mm, brush with egg glazing. Bake at 160°C for approx. 10 min.

Ingredients
  • 32g
    sugar
  • 32g
    powdered sugar
  • 145g
    butter
  • 23g
    egg white
  • 245g
    flour
  • 5g
    Wheatgrass powder

Egg glazing

PreparationIngredients
Preparation

Mix egg and cocoa powder.

Ingredients
  • 30g
    eggs
  • 3g
    Extra Brute

Mousse Yuzu-Piment

PreparationIngredients
Preparation

Soak gelatin and dissolve with yuzu juice

Bring egg white and sugar to 50°C and beat to a meringue. Add yuzu juice. Add whipped cream and piment d’espellette.

Ingredients
  • 35g
    egg white
  • 45g
    sugar
  • 65g
    yuzu juice
  • 3g
    gelatin
  • 0,5g
    Piment d’Espelette
  • 110g
    cream

Crème Anglaise

PreparationIngredients
Preparation

Warm milk. Add sugar and egg yolk and let it thicken to an English cream at 83°C.

Ingredients
  • 175g
    milk
  • 40g
    sugar
  • 50g
    egg yolks

Choco Cremeux Dark

PreparationIngredients
Preparation

Add the still warm crème anglaise to the couverture and mix.

Ingredients
  • 235g
    crème anglaise
  • 115g
    Alto El Sol

Couverture for glazing

PreparationIngredients
Preparation

Mix tempered couverture with cocoa butter, rape seed oil and remaining ingredients.

Ingredients
  • 260g
    Extra-Bitter Guayaquil
  • 50g
    Cocoa Butter
  • 40g
    Rape seed oil
  • 20g
    Amaranth puffed and sugared
  • 20g
    Cocoa Nibs
  • 40g
    Praliné 55% Noisettes Piémont

Crunchy Snack

Almond Tumeric Pimento

PreparationIngredients
Preparation

Mix almonds and egg white. Add seasoning and roast in oven at 160°C for approx. 20 min.

Ingredients
  • 200g
    Almond slivers
  • 10g
    egg white
  • 10g
    Tumeric Pimento Seasoning

Tumeric Pimento Seasoning

PreparationIngredients
Preparation

Mix all ingredients.

Ingredients
  • 30g
    Cocoa Nibs
  • 5g
    fleur de sel
  • 3g
    Piment d’Espelette
  • 3g
    Tumeric powder

Crunchy Tuiles

PreparationIngredients
Preparation

Warm water, mix sugar and pectin, add and bring to the boil for a short time. Add glucose, sugar and butter then boil until all ingredients have dissolved. Add almonds and egg whites. Mix wheat starch, soda and fleur de sel and add. Add remaining ingredients. Form onto parchment paper and flatten. Bake at 150°C for approx. 18 min.

Ingredients
  • 18g
    water
  • 3g
    yellow pectin
  • 13g
    sugar
  • 40g
    glucose
  • 104g
    sugar
  • 86g
    butter
  • 120g
    Sliced almonds
  • 80g
    egg white
  • 115g
    Wheat starch
  • 3g
    Soda
  • 8g
    fleur de sel
  • 155g
    Oats, puffed and sugared
  • 195g
    Almond Tumeric Pimento
  • 60g
    Cocoa Nibs

Fresh Drink

Guava Tumeric Drink

PreparationIngredients
Preparation

Mix all ingredients.

Ingredients
  • 760g
    Guava pulp
  • 420g
    mango pulp
  • 6g
    Tumeric powder
  • 320g
    Granny Smith apple pulp
  • 660g
    orange juice
  • 20g
    yuzu juice
  • 440g
    Swiss Alpin water