Seeds of Tomorrow

Created by

  • Lluc CrusellasChef
level 3

This cake symbolizes a seed of hope and optimism for a bright, green future, but above all, a blossoming future filled with hope for a more sustainable and efficient world

CHOCOLATE: Alunga
FRUIT: Golden apple from Girona
INGREDIENT FROM LOCAL ARTISAN: Smoked largueta almond from Casa Gispert

 

Recipe components

Used products

Smoked Almond Streusel

PreparationIngredients
Preparation

Place all the ingredients in the bowl of the food processor with the whisk and mix at medium speed.
Wait for the mixture to hydrate with the butter.
Once it has a sandy texture, transfer to a baking sheet with silpain, cool and bake at 165ºC for 30/35 min.

Ingredients
  • 250g
    Largueta almond powder without skin
  • 250g
    weak flour
  • 250g
    Cold diced butter
  • 150g
    sugar
  • 100g
    brown sugar
  • 2g
    coarse salt

Almond and Allunga Gianduja

PreparationIngredients
Preparation

Caramelize the sugar at 175ºC and spread it out on a silpat to cool quickly.
Next, gradually add the almonds in a Robot Coupe until they begin to extract the oil, at which point we will add the caramel.
Once the desired texture has been achieved (in this case we want small pieces of caramel to be noticeable), add the chocolate.
Pipe into the moulds. Once piped, refrigerate.

Ingredients
  • 400g
    Largueta almond with skin
  • 200g
    sugar
  • 200g
    Alunga™

Smoked Almond Crisp

PreparationIngredients
Preparation

Melt the chocolate with the oil at 40ºC and mix with the streusel, pipe into the moulds and set aside in the refrigerator.

Ingredients
  • 300g
    Almond streusel
  • 50g
    Alunga™
  • 10g
    sunflower oil

Lemon Gel

PreparationIngredients
Preparation

Bring the juice to a boil with the agar and the atomized glucose.
Once it is boiling, add the gelatin and let it cool to 4ºC.
Transfer to a blender and pour into a squeeze bottle or a piping bag.

Ingredients
  • 500g
    lemon juice
  • 4g
    agar agar
  • 2piece(s)
    gelatin leaves
  • 35g
    Glucose atomized DE 21

Caramel Caviar

PreparationIngredients
Preparation

Caramelize the sugar at 180ºC and stop the cooking with the water.
Continue heating, this time by adding the agar-agar mixed with the atomized glucose.
Once it gets to a boil, add the gelatin and lower to 40ºC.
After that, pipe into the cold oil with a piping bag, strain and keep in the refrigerator.

Ingredients
  • 100g
    sugar
  • 300g
    water
  • 3piece(s)
    gelatin sheet
  • 4g
    agar agar
  • 20g
    Glucose atomized DE 21
  • 1spoon(s)
    sunflower oil

Alunga Chocolate C´remeux

PreparationIngredients
Preparation

Heat the milk, cream, atomized glucose, egg yolks and gelatin to 84ºC.
Emulsify with the chocolate and store in a piping bag with a 5 mm nozzle in the refrigerator.

Ingredients
  • 440g
    milk
  • 560g
    cream
  • 110g
    Glucose atomized DE 21
  • 195g
    egg yolks
  • 4piece(s)
    gelatin sheet
  • 700g
    Alunga™
  • 2pod(s)
    vanilla

Caramelized Apple

PreparationIngredients
Preparation

Diced 3mm x 3mm

Ingredients
  • 475g
    apple (Golden)
Preparation

Caramelize the sugar at 175ºC, stop the cooking with the butter and, once the butter has melted, add the apple.
Remove from the heat, stir quickly and set aside in the refrigerator.

Ingredients
  • 375g
    sugar
  • 225g
    butter

Seed Shell Coating

Preparation

Paint 1

Ingredients
  • 350g
    Extra-Bitter Guayaquil
  • 150g
    Cocoa butter
  • g
    Gold Powder - Food Colorant - 25gr
Preparation

Paint 2

Ingredients
  • 350g
    Zéphyr™
  • 150g
    Cocoa butter
  • 3g
    fat soluble yellow colouring
  • 2g
    fat soluble green colouring

LACTÉE SUPÉRIEURE chocolate

 Steps:

Paint the moulds with the black paint at 0.8 pressure, let it crystallize and brush gold powder all over the mould. Then, paint all the moulds with the green paint. Once crystallized, coat a very thin layer of chocolate with LACTÉE SUPÉRIEURE. "(Since this chocolate is more fluid, it will allow for a much thinner layer of coating

Other Ingredients:

LEMON SPROUTS - tbsp. Sprouts “lemon krest”

Assembly

Pipe a first layer of cream on the seed shell with a piping bag, then 4 dots of lemon gel on top. Next, add 10g. of caramelized apple followed by a layer of gianduja, a layer of crispy apple and another layer of gianduja. Finally, repeat the process of apple + lemon gel + crémeux on top of the gianduja.

 Close the seed and place the streusel and some caviar spheres on top. Top your creation with the lemon sprouts.