Flower in the shade
The linden not only offers medicinal properties but also brings a taste of comfort in the shade of a tree, especially as the cities continue to grow. The point here is that each year the population and the cities grow, throwing a shadow over everything below. Linden is a sustainable tree that is able to grow and flourish even in the shadow.
- Level:
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Difficult
- Makes:
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10 portions
Noisette sponge
Ingredients: Noisette sponge
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3.2 ozwalnut flour
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2.5 ozbrown sugar
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15.4 grMaldon salt
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0.9 ozegg white
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1.2 ozEgg yolk
Preparation: Noisette sponge
Mix in the cuter until smooth paste
Ingredients: Noisette sponge
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2.8 ozbutter
Preparation: Noisette sponge
Prepare noisette butter
Cool to 50 °С, add to the previous mixture and mix again thoroughly until smooth
Ingredients: Noisette sponge
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3.5 ozegg white
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0.6 ozbrown sugar
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0.9 ozsugar
Preparation: Noisette sponge
Whip the meringue
Carefully add to the mixture
Ingredients: Noisette sponge
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1.6 ozcake flour
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0.1 ozleavener
Preparation: Noisette sponge
Add sieved
Carefully mix the batter
Pour in a silicon frame and bake at 150 °C for 20–25 minutes
Cool and cut d5 cm round cuts
Streusel
Ingredients: Streusel
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0.9 ozbutter
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0.9 ozbrown sugar
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0.9 ozwalnut flour
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0.9 ozcake flour
Preparation: Streusel
Mix
Ingredients: Streusel
Preparation: Streusel
Mix the dough, finely grate through and bake the crumbs on baking sheet at 150 °C for 25 minutes
Leave to cool and then mix with tempered chocolate
Cover the round-cut sponge with streusel and place in a hemi-sphere mold
Leave to stabilize
Sauteed pear
Ingredients: Sauteed pear
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3.5 ozpeeled pear
Preparation: Sauteed pear
Peel and cut fresh pear 1*1 macedoine
Ingredients: Sauteed pear
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0.3 ozbrown sugar
Preparation: Sauteed pear
Add
Slightly caramelize in a sauté pan
Ingredients: Sauteed pear
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1.4 ozwater
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0.2 ozLinden blossom (dried)
Preparation: Sauteed pear
Add linden water
Cook until liquids evaporate
Cool
Pear & linden marmalade
Ingredients: Pear & linden marmalade
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3.2 ozpear puree
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1.4 ozlinden water
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0.2 ozlinden blossom
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0.4 ozglucose
Preparation: Pear & linden marmalade
Mix
Heat up to 40 °С
Ingredients: Pear & linden marmalade
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0.5 ozsugar
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0.1 ozpectin NH
Preparation: Pear & linden marmalade
Add
Bring to a boil
Ingredients: Pear & linden marmalade
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0.2 ozlemon juice
Preparation: Pear & linden marmalade
Add
Cook for 3 minutes
Leave to cool completely
Linden jelly
Ingredients: Linden jelly
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3.5 ozwater
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0.4 ozlinden blossom
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0.4 ozbrown sugar
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0.2 ozVegetable gelatin
Preparation: Linden jelly
Mix linden water, sugar and vegetable gelatin
Bring to a boil, pour in round moulds (diameter 3 cm) and leave to set
Pear ganache
Ingredients: Pear ganache
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2.8 ozpear puree
Preparation: Pear ganache
Bring to a boil
Ingredients: Pear ganache
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0.4 ozGelatin paste 1:6
Preparation: Pear ganache
Pour over chocolate and gelatin
Mix with blender until smooth
Ingredients: Pear ganache
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2.8 ozCream 33%
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0.9 ozmascarpone cheese
Preparation: Pear ganache
Add cool
Mix with blender until smooth, cover with film and leave to stabilize
For Assembly and Finishing
Take pre-made sponge & streusel hemisphere shells and add pear marmalade and sauteed pear. Then cover with linden jelly and Guayaquil 64 % chocolate plate.
Cover the chocolate plate with pear ganache and decorate with Alunga 41 % chocolate decor and linden jelly.
