Rebirth
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.
- Level:
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Difficult
Pâte à baba
Ingredients: Pâte à baba
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3.2 ozmilk
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0.2 ozyeast
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0.7 ozsugar
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0.1 ozsalt
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3.9 ozEgg
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1.4 ozbutter
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6.7 ozFlour T80
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0.4 ozPlein arôme
Preparation: Pâte à baba
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.
Confiture rouge
Ingredients: Confiture rouge
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3.5 ozCherry tomatoes
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1.1 ozsugar
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1.1 oztrehalose
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7.1 ozRaspberry
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1.8 ozkriek beer
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15.4 grVanilla
Preparation: Confiture rouge
Finely chop the cherry tomatoes.
Put all the ingredients in a saucepan and bring them to a boil.
Sirop de bière
Ingredients: Sirop de bière
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10.6 ozkriek beer
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1.4 ozsugar
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0.4 ozhibiscus
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15.4 grVanilla
Preparation: Sirop de bière
Place all ingredients in a saucepan and heat up to 60°C.
Crème pâtissière au chocolat et bière
Ingredients: Crème pâtissière au chocolat et bière
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2.8 ozmilk
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1.1 ozEgg yolk
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0.4 oztrehalose
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1.4 ozkriek beer
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0.2 ozcorn starch
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1.8 ozfleur de cao dark chocolate
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3.5 ozwhipped cream
Preparation: Crème pâtissière au chocolat et bière
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.
Sablé chocolat
Ingredients: Sablé chocolat
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4.9 ozbutter
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1.4 oztrehalose
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2.8 ozbrown sugar
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0.2 ozsea salt
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3.5 ozhazelnut powder
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0.7 ozfleur de cao dark chocolate
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3.9 ozpastry flour
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1.1 ozcorn starch
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0.7 ozPlein arôme
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0.1 ozTimut pepper
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5.3 ozfeuillantine
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10.6 ozSablé chocolat
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2.6 ozpure hazelnut paste
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2.6 ozpure almond paste
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5.3 ozfleur de cao dark chocolate
Preparation: Sablé chocolat
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.
Tuile rouge
Ingredients: Tuile rouge
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1.8 ozbutter
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2.8 ozflour
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3.5 ozegg white
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3.1 grsea salt
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6.2 grRed powder natural colorant
Preparation: Tuile rouge
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.
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.
