Rebirth

Created by

level 3

In recent years, environmental problems related to microplastics, and waste discharged into the sea have increased. I hope that these problems will be resolved gradually. I take the side of showing an optimistic vision by presenting how nature has the capacity to decompose waste and include it for its own regeneration.


The beer is made in the traditional way, using natural yeast and cherries grown in the region to add aroma and sweetness.

I chose the savarin cake to fully enjoy the flavors of the local Kriek beer made from wild cherries.
With the help of the chocolate combined with the red fruits and the flavor of the timut pepper contained in the shortbread, I have developed a fresh and easy to eat pastry with a low sugar content.

Recipe components

Pâte à baba

PreparationIngredients
Preparation

Put the milk and egg to 30°C and combine with the yeast.
Except butter, place all ingredients in a mixing bowl and mix until gluten is released.
Mix the butter and squeeze it into a silicone mold.
Let it fermented 20min in a temperature controlled chamber.
Bake in the oven at 150°C for 12min.
Soak in the beer syrup.

Ingredients
  • 90g
    milk
  • 6g
    yeast
  • 20g
    sugar
  • 3g
    salt
  • 110g
    Egg
  • 40g
    butter
  • 190g
    Flour T80
  • 10g
    Plein arôme

Confiture rouge

PreparationIngredients
Preparation

Finely chop the cherry tomatoes.
Put all the ingredients in a saucepan and bring them to a boil.

Ingredients
  • 100g
    cherry tomatoes
  • 30g
    sugar
  • 30g
    trehalose
  • 200g
    Raspberry
  • 50g
    kriek beer
  • 1g
    vanilla

Sirop de bière

PreparationIngredients
Preparation

Place all ingredients in a saucepan and heat up to 60°C.

Ingredients
  • 300g
    kriek beer
  • 40g
    sugar
  • 10g
    hibiscus
  • 1g
    vanilla

Crème pâtissière au chocolat et bière

PreparationIngredients
Preparation

Heat the milk and cook the egg yolk, trehalose and corn starch.
Stir in the beer to be added to the chocolate.
When it cools, mix with the whipped cream.

Ingredients
  • 80g
    milk
  • 30g
    Egg yolk
  • 10g
    trehalose
  • 40g
    kriek beer
  • 5g
    corn starch
  • 50g
    fleur de cao dark chocolate
  • 100g
    whipped cream

Sablé chocolat

PreparationIngredients
Preparation

Mix in a mill the salt and pepper.
Mix all ingredients in a robocoup mix.
Cut into 5mm.
Bake in the oven at 150°C for 15min.

Ingredients
  • 140g
    butter
  • 40g
    trehalose
  • 80g
    brown sugar
  • 5g
    sea salt
  • 100g
    hazelnut powder
  • 20g
    fleur de cao dark chocolate
  • 110g
    pastry flour
  • 30g
    corn starch
  • 20g
    Plein arôme
  • 3g
    Timut pepper
  • 150g
    feuillantine
  • 300g
    Sablé chocolat
  • 75g
    pure hazelnut paste
  • 75g
    pure almond paste
  • 150g
    fleur de cao dark chocolate

Tuile rouge

PreparationIngredients
Preparation

Mix all ingredients with a hand mixer.
Place in a silicon mould.
Bake in the oven at 150°C for 10min. When it cools, spinkle with framboise powder.

Ingredients
  • 50g
    butter
  • 80g
    flour
  • 100g
    egg white
  • 0.2g
    sea salt
  • 0.4g
    Red powder natural colorant

Assembly and finishing

Moulding the chocolate in its original shaped mould.
Assembly in Step 1 in the following order : sable chocolat, confiture rouge, crème pâtissière, pâte à baba, crème pâtissière.
Use the sablé chocolat as a base A and place Step 2 on it.
Decorate with the tuile.