The lungs of the earth

Created by

level 3

A log of chocolate puff pastry filled with a ganache of Alto el sol and a pate de fruit of sea buckthorn berries and tangerine. Decorated with tarragon and tangerine-infused single cream, crumble, bits of tangerine and atsina cress.

The idea of the log is based on the underlying thought that trees are the lungs of the Earth and that we have to treat them with care.

Recipe components

CHOCOLATE PUFF PASTRY

Preparation
Ingredients
  • 500g
    all-purpose flour
  • 200g
    water
  • 12g
    salt
  • 150g
    butter

Blend all the ingredients into a dough.

Preparation
Ingredients
  • 250g
    High-Quality Butter

Knead in the butter, knead and turn twice (half-turns in the French manner)

Set aside for 45 minutes, knead and turn twice (half-turns in the French manner)

Set aside for 45 minutes, knead and turn twice (half-turns in the French manner)

Set aside for 45 minutes, knead and turn twice (half-turns in the French manner)

 

Roll out to a thickness of 35mm and cut into rectangles 130mm x 35mm.

Transfer to moulds and insert a tube into them.

Bake at 185°C for 25 minutes.

CHOCOLATE GANACHE

Preparation
Ingredients
  • 50g
    Unsweetened whipping cream
  • 10g
    Glucose
  • 10g
    butter

Heat the whipping cream to 45°C and emulsify with the molten chocolate and the glucose using a hand-held blender.

Add the butter and continue to emulsify.

SINGLE CREAM

Preparation
Ingredients
  • 320g
    Unsweetened whipping cream
  • 32g
    milk
  • 2g
    Gelatine
  • 9g
    water
  • 5g
    Tangerine zest
  • 10g
    Fresh tarragon

Heat the whipping cream together with the zest, tarragon and milk to 60°C.

Set aside for an hour and blend in the gelatin.

Pour onto the chocolate and stir thoroughly.

Set in the refrigerator overnight. Beat before using.

CRUMBLE

Preparation
Ingredients
  • 25g
    all-purpose flour
  • 25g
    ground almonds
  • 25g
    White caster sugar
  • 25g
    butter

Mix all ingredients into a crumble dough.

Bake at 185°C for 10 minutes.

SEA BUCKTHORN TANGERINE PATE DE FRUIT

Preparation

Part 1

Ingredients
  • 32g
    Sea buckthorn berry purée
  • 14g
    orange puree
  • 42g
    granulated sugar
  • 1g
    yellow pectin
  • 1piece(s)
    Vanilla pod

Combine the ingredients and heat to 100°C.

Simmer thoroughly.

Preparation

Part 2

Ingredients
  • 42g
    granulated sugar
  • 9g
    glucose syrup

Add Part 2 and heat to 105°C.

Preparation

Stir in citric acid.

 

Ingredients
  • 0.6g
    Citric acid

Allow to cool and purée in a food processor into a homogeneous mass.