After Dinner

Created by

Anna GerasiChef

level 1

After Dinner” speaks to the playful soul of Generation Z, a Generation that thrives on sharing playful games and unrepeatable and personalized experiences. After Dinner gives tablemates the uniqueness of a taste experience to live and share.

The dessert is greedy and not forbidden and the drink accompanying the tasting gives it a healthy, purifying and detoxifying touch. The Red Thread is present in all my assignments and represents my point of view on the Generation Z.

The thread unites, since it is a recurring element, but divides, because it represents the two "faces" of the GenZ (healthy / unhealthy, traditional / innovative, local / global, perfect / imperfect). Everything is connected and enclosed in the soul of the GenZ, but everything is the opposite of everything, everything has a clear personality and identity, but everything has no identity, no label (Queer, gender fluid).

Each work presented itself and its alter ego.

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Recipe components

Cocoa short pastry

Preparation	Ingredients
Preparation Mix the butter and the powders until sandy Add sugar, eggs, salt and vanilla pulp and work the product until homogeneous Spread on a micro-perforated silicone mat Cover with a microperforated mat and bake at 150°C, 8 min	Ingredients 93g Butter 82% fat 77g almond powder 26g potato starch 106g flour w130 1g salt 51g powdered sugar 12g Extra Brute 1g vanilla bean 34g eggs

Preparation

Ingredients

Preparation

Mix the butter and the powders until sandy

Add sugar, eggs, salt and vanilla pulp and work the product until homogeneous

Spread on a micro-perforated silicone mat

Cover with a microperforated mat and bake at 150°C, 8 min

Ingredients

93g

Butter 82% fat
77g

almond powder
26g

potato starch
106g

flour w130
1g

salt
51g

powdered sugar
12g

Extra Brute
1g

vanilla bean
34g

eggs

Vanilla financier

Preparation	Ingredients
Preparation In a food processor mix the flour, starch, powdered sugar and maltitol Heat the egg white with the tremoline and the vanilla pulp Add the egg white mixture into the food processor Bring the butter and the anhydrous butter to a boil Add the butter into the food processor Add almond powder and baking powder into the food processor Spread on a silicone mat Bake at 165°C, 7,5 min	Ingredients 90g flour w130 38g potato starch 103g powdered sugar 64g maltitol 1g vanilla bean 295g egg whites 26g tremoline 192g Butter 82% fat 103g white anhydrous butter 282g almond powder 6g baking powder

Preparation

Ingredients

Preparation

In a food processor mix the flour, starch, powdered sugar and maltitol

Heat the egg white with the tremoline and the vanilla pulp

Add the egg white mixture into the food processor

Bring the butter and the anhydrous butter to a boil

Add the butter into the food processor

Add almond powder and baking powder into the food processor

Spread on a silicone mat

Bake at 165°C, 7,5 min

Ingredients

90g

flour w130
38g

potato starch
103g

powdered sugar
64g

maltitol
1g

vanilla bean
295g

egg whites
26g

tremoline
192g

Butter 82% fat
103g

white anhydrous butter
282g

almond powder
6g

baking powder

Fleur de cao and jasmine cremeux

Preparation	Ingredients
Preparation Pour the jasmine flowers into the liquids, cover with cling film and bring to 70 ° C Leave to infuse for 10 min Filter the product and restore liquids with milk Add the glucose syrup and pour the liquids over the melted chocolate Emulsify and leave to cool Use at 28°C	Ingredients 148g milk 391g 35% cream 16g dried jasmine flowers 371g Chocolate Dark Couverture - Fleur de Cao™ 70% - pistols - 20kg bag 74g glucose DE 60

Preparation

Ingredients

Preparation

Pour the jasmine flowers into the liquids, cover with cling film and bring to 70 ° C

Leave to infuse for 10 min

Filter the product and restore liquids with milk

Add the glucose syrup and pour the liquids over the melted chocolate

Emulsify and leave to cool

Use at 28°C

Ingredients

148g

milk
391g

35% cream
16g

dried jasmine flowers
371g

Chocolate Dark Couverture - Fleur de Cao™ 70% - pistols - 20kg bag
74g

glucose DE 60

Mascarpone cream

Preparation	Ingredients
Preparation Heat the liquids with the powdered gelatin and the vanilla pulp to 55°C Pour liquids over the mascarpone and emulsify with an immersion blender	Ingredients 404g milk 193g 35% cream 1g vanilla bean 386g mascarpone 12g powdered gelatin (170 bloom)

Preparation

Ingredients

Preparation

Heat the liquids with the powdered gelatin and the vanilla pulp to 55°C

Pour liquids over the mascarpone and emulsify with an immersion blender

Ingredients

404g

milk
193g

35% cream
1g

vanilla bean
386g

mascarpone
12g

powdered gelatin (170 bloom)

Almond praline

Preparation	Ingredients
Preparation Melt the chocolate and mix it with the almond paste Pre-crystallize at 26°C	Ingredients 200g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 200g NPN-AL1

Preparation

Ingredients

Preparation

Melt the chocolate and mix it with the almond paste

Pre-crystallize at 26°C

Ingredients

200g

Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
200g

NPN-AL1

Infusions

Preparation	Ingredients
Preparation Store in the fridge the numbered bottles.	Ingredients 1100g litchi puree 25g hibiscus infusion 12g cocoa pulp 2100g litchi pure 50g elderberry infusion 15g cocoa pulp 320g blueberry puree 60g water 1g lavender infusion 16g cocoa pulp 24g raspberry puree 20g rose petals infusion 56g water 20g cocoa pulp 5100g rosehip infusion 15g cocoa pulp 6100g cocoa nibs infusion 20g cocoa pulp

Assembly and finishing

Pour the cremino into the Monalisa 3D chocolate shell

Pipe the mascarpone cream and let set

Pipe the blackcurrant jelly and let set

Pipe the cream and let it crystallize

Arrange the financier and pipe the mascarpone cream

Repeat the steps

Cap the dessert with the shortcrust pastry

Store in the fridge