Chamomile

Created by

Jurgen KoensAmbassador Chocolate Academy Benelux

level 1

The taste and peace of home can be presented by a dessert – this is my aim with Chamomile. In this creation, I collected and connected the best ingredients from Alföld and Hortobágy: the pleasant chamomile flower, the surprising Hungarian rice and the sweet apple with pure Evocao chocolate. Actually, this dessert is a milk rice, transformed into art, which can remind anyone of their childhood.

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Recipe components

Cocoa Sponge (38 portions)

Preparation	Ingredients
Preparation Mix milk, egg, honey and oil. Sieve together flour, cocoa powder, baking powder, baking soda and vanilla. Then mix together all the liquids. Pipe 9 g in the mold and bake at 170°C for 5 minutes.	Ingredients 59g milk 1piece(s) Egg 135g sunflower honey 54g sunflower oil 67g flour T45 8g Extra Brute 2g baking powder 1g baking soda 0.5g vanilla powder

Preparation

Ingredients

Preparation

Mix milk, egg, honey and oil.

Sieve together flour, cocoa powder, baking powder, baking soda and vanilla.

Then mix together all the liquids.

Pipe 9 g in the mold and bake at 170°C for 5 minutes.

Ingredients

59g

milk
1piece(s)

Egg
135g

sunflower honey
54g

sunflower oil
67g

flour T45
8g

Extra Brute
2g

baking powder
1g

baking soda
0.5g

vanilla powder

Chamomile Milk Rice (35 portions)

Preparation	Ingredients
Preparation Warm milk and infuse chamomile for 7 minutes. Strain and rescale. Cook rice with infused milk and cream. At the end add sugar, vanilla and salt.	Ingredients 340g milk 15g chamomile flower from Alföld 75g Valoryz white rice 190g cream 35% 21g sugar 0.4g vanilla powder 0.8g salt

Preparation

Ingredients

Preparation

Warm milk and infuse chamomile for 7 minutes.

Strain and rescale.

Cook rice with infused milk and cream.

At the end add sugar, vanilla and salt.

Ingredients

340g

milk
15g

chamomile flower from Alföld
75g

Valoryz white rice
190g

cream 35%
21g

sugar
0.4g

vanilla powder
0.8g

salt

Apple Confit (35 portions)

Preparation	Ingredients
Preparation Warm apple juice and lemon juice with glucose syrup and lemon zest at 45°C. Mix in sugar and pectin and bring to boil. Cook for a minute then add apples. Cook for another minute.	Ingredients 180g fresh apple juice 90g fresh lemon juice 81g glucose syrup 2piece(s) lemon zest 21g sugar 8g pectin 270g diced apples

Preparation

Ingredients

Preparation

Warm apple juice and lemon juice with glucose syrup and lemon zest at 45°C.

Mix in sugar and pectin and bring to boil.

Cook for a minute then add apples.

Cook for another minute.

Ingredients

180g

fresh apple juice
90g

fresh lemon juice
81g

glucose syrup
2piece(s)

lemon zest
21g

sugar
8g

pectin
270g

diced apples

Evocao Whipped Ganache (35 portions)

Preparation	Ingredients
Preparation Warm 170 g cream with trimoline to 45°C. Melt Evocao, mix well and make emulsion with hand blender. Add 182 g cream and blend it again.	Ingredients 170g cream 35% 17g trimoline 85g Pureté Dark Couverture - Evocao™ WholeFruit Chocolate 72% - pistols - 2.5kg bag 182g cream 35%

Preparation

Ingredients

Preparation

Warm 170 g cream with trimoline to 45°C.

Melt Evocao, mix well and make emulsion with hand blender.

Add 182 g cream and blend it again.

Ingredients

170g

cream 35%
17g

trimoline
85g

Pureté Dark Couverture - Evocao™ WholeFruit Chocolate 72% - pistols - 2.5kg bag
182g

cream 35%

Almond Sable (35 portions)

Preparation	Ingredients
Preparation Cream butter with sugar. Add flour, almond flour and salt. Finally mix the eggs in.	Ingredients 300g butter 180g icing sugar 500g Flour T55 63g almond flour 5g salt 110g eggs

Preparation

Ingredients

Preparation

Cream butter with sugar.

Add flour, almond flour and salt.

Finally mix the eggs in.

Ingredients

300g

butter
180g

icing sugar
500g

Flour T55
63g

almond flour
5g

salt
110g

eggs

Tuille (35 portions)

Preparation	Ingredients
Preparation Mix all ingredients. Bake at 160°C for 5 minutes.	Ingredients 21g egg white 36g icing sugar 52g flour T45 65g cream 35%

Preparation

Ingredients

Preparation

Mix all ingredients.

Bake at 160°C for 5 minutes.

Ingredients

21g

egg white
36g

icing sugar
52g

flour T45
65g

cream 35%

Velvet Spray White

Preparation	Ingredients
Preparation Mix	Ingredients 350g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 150g Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket

Velvet Spray Yellow

Preparation	Ingredients
Preparation Mix.	Ingredients 175g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 75g Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket 2g fat soluble yellow colouring 0.2g brown fat soluble colouring

Assembly and finishing

Pipe the Chamomile milk rice to the bottom of the tart. Top with a layer (16g ) Apple confit. Place the cocoa sponge disk over the confit then cover it with the Evocao whipped ganache.
Then spray the top of the dessert with white velvet spray then spray the middle of the Chamomile flower with the yellow color. Decorate it with the elegant tuille.