INNOVATION

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level 3

On a crispy crumble base in a shape of a halved cocoa pod, apricot gel is layed, flavoured by lavender of Tihany (Historical location of Hungary). On top of the base soft hazelnut sponge balls, salty caramel chantilly and milk chocolate cremeux drops are sitting. The dessert is crowned with fresh apricot-lavender pearls and Piemont hazelnut pieces and decorated with very thin chocolate sticks.

Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together.
Although I want to speak to the world through my creations, I don’t want to forget my roots either, the fact that I was born and raised in Hungary. That’s why I present iconic Hungarian ingredients in my desserts.
INNOVATION and implementing new technologies in our profession and our life is essential to protect, save and ensure our future. The complexity of my fresh patisserie both in taste and texture represent this thought.

Recipe components

Soft Hazelnut Sponge

Preparation

Whisk

Ingredients
  • 138g
    eggs
  • 95g
    Ground Piemont Hazelnut
  • 75g
    sugar

Whisk to a paste.

Preparation

Add

Ingredients
  • 20g
    flour T45
Preparation

Make meringue with

Ingredients
  • 30g
    egg white
  • 19g
    sugar

Fold all together.

Preparation

Then finally mix in

Ingredients
  • 38g
    melted butter

Pipe in a half sphere mold and bake at 180°C circa 10 min.

Apricot Lavender Gel

Preparation

Infuse

Ingredients
  • 280g
    Apricot Purée 100%
  • 20g
    lavender

Strain and rescale.

Preparation

Boil infused puree with

Ingredients
  • 3g
    SOSA Gelificant Vegetal
  • 2g
    agar agar

Cool it down.

Sea Salt Caramel Chantilly

Preparation

Hydrate

Ingredients
  • 1g
    Gelatine
Preparation

With

Ingredients
  • 5g
    water
Preparation

Caramelize

Ingredients
  • 110g
    icing sugar
Preparation

Deglaze with warm

Ingredients
  • 69g
    milk
Preparation

and

Ingredients
  • 275g
    cream

When sugar is melted completely add hydrated gelatine and pour over chocolates.

Preparation
Ingredients

Blend and leave in the fridge for overnight.

Use next day.

Alunga Chocolate Cremeux

Preparation

Hydrate

Ingredients
  • 6g
    Gelatine
Preparation

With

Ingredients
  • 30g
    water
Preparation

Heat milk and cream to 90°C, then pour over egg yolks

Ingredients
  • 143g
    milk
  • 143g
    cream
  • 68g
    egg yolks

Cook them as an anglaise to 83°C and add soaked gelatine immediately.

Preparation

Pour over the chocolate

Ingredients

Make an emulsion.

Apricot Lavender Pearl

Preparation

Infuse

Ingredients
  • 100g
    apple juice
  • 10g
    lavender

Strain and rescale.

Preparation

Boil

Ingredients
  • 130g
    apricot puree
  • g
    Infused Apple juice
  • 3g
    agar agar

Cool to 50°C.

Place the mixture in a plastic bottle.

Drop mixture in cold oil.

Strain and rinse with lukewarm water.

Hazelnut Crumble Base

Preparation

Mix

Ingredients
  • 125g
    butter
  • 125g
    Piemont Hazelnut Powder
  • 125g
    Flour T55
  • 125g
    demerara sugar
  • 2g
    ground cinnamon
  • 2g
    salt

Mix all ingredients above.

Bake at 160°C approx. 16-18 minutes.

Preparation

Mix

Ingredients
  • 289g
    Baked crumble
  • 31g
    Tempered Cocoa Butter

Place and press into a desired mold.