Sweet Tacos

Sweet Tacos


Celery Gavotte

Used products: Celery Gavotte

  • 200 g
    fine sugar
  • 240 g
    egg white
  • 100 g
    A.P. flour
  • 6 g
    celery salt
  • 108 g
  • 100 g

Preparation: Celery Gavotte

Blend Powdered sugar, egg whites, salt and Flour in food processor.
Add boiling water.
Add melted butter.
Spread really thin batter on Teflon sheet pan.
Bake in convection oven at 130C/266F for about 12 mn.
Cut disc of 10 cm diameter and shape. 
Reserve in dry box.

Celery and Zephyr™ Cremeux

Used products: Celery and Zephyr™ Cremeux

Preparation: Celery and Zephyr™ Cremeux

Simmer Whole milk and infuse celery.
Strain add cream and poor over egg yolks and Sosa Gelcrem.
Cook at 85 C and poor over Zephyr white chocolate.
Burr mix. 

Oat Crumble

Used products: Oat Crumble

  • 150 g
  • 120 g
    brown sugar
  • 120 g
    A.P. flour
  • 1,5 g
    baking soda
  • 1,5 g
    baking powder
  • 86 g
  • 2,5 g

Preparation: Oat Crumble

Soften butter.
With paddle attachment, add butter to dry ingredients.
Chill on sheet pan.
Bake at 170°C/338°F for about 15 mns.
Keep aside.

Celery and Green apple sorbet

Used products: Celery and Green apple sorbet

  • 110 g
    mineral water
  • 72 g
  • 35 g
    powdered glucose
  • 2 g
    sorbet stabilizer
  • 200 g
    green apple puree
  • 200 g
    fresh celery juice
  • 30 g
    lemon juice

Preparation: Celery and Green apple sorbet

Combine dry solids.
Add water.
Head up to 85°C/185°F.
Add Puree and juice.
Mature for 4 hours minimum.
Freeze in Pacojet bowl.
Spin when needed.

Madagascar Vanilla Fromage blanc Siphon

Used products: Madagascar Vanilla Fromage blanc Siphon

  • 75 g
  • 1 beans(s)
    Madagascar vanilla
  • 75 g
  • 40 g
  • 225 g
    white cheese

Preparation: Madagascar Vanilla Fromage blanc Siphon

Infuse vanilla with milk.
Strain and combine with remaining ingredients.
Chill in Siphon.

Compressed Green Apple

Used products: Compressed Green Apple

  • 250 g
    diced apples
  • 500 g
  • 100 g

Preparation: Compressed Green Apple

Simmer sugar and water and chill.
Combine with apples cubes in vacuum bag.
Vacuum at 100%.

Lemon Air

Used products: Lemon Air

  • 125 g
    lemon juice
  • 125 g
  • 50 g
  • 4 g
    Texturas™ Lecite powder

Preparation: Lemon Air

Mix all ingredients together.
Let rest in cooler for at least an hour.
Burr mix to make a foam.

Plated instructions

Put on the plate a dot of confiture de lait and place a Gavotte.
Pipe inside a little bit of Celery Zéphyr™ cremeux.
Place some Oat Crumble.
Make a quenelle of Celery /green apple sorbet.
Spuma on top of Madagascar fromage blanc.
Place compressed apple cubes.
Finish with a quenelle of Lemon air.