Hybrid

Recipe components

Confiture Fraison

IngredientsPreparation
  • 4g
    thyme
  • 30g
    white wine
  • 80g
    strawberry puree
  • 10g
    passion fruit puree
  • 40g
    Sugar
  • 2g
    pectin
  • 12g
    lemon juice
  • 5g
    Eau de vie Fraise

Infuse thyme in the white wine overnight

Simmer fraise puree, passion puree, white wine and thyme together then add sugar and pectin.

Let it cool and add lemon juice and Eau de vie Fraise

Tuile

IngredientsPreparation
  • 30g
    water
  • 30g
    butter
  • 50g
    sugar
  • 18g
    flour
  • 0.5g
    salt

Warm butter and water to melt together.

Add Sugar, flour and salt.

Spread thinly onto the baking sheet.

Bake at 170℃ for 12 min.

Crispy

IngredientsPreparation

Melt Cacao Barry - Ghana 40%, Cacao Barry - Cacao butter 100% and Cacao Barry - Praline 50% Almonds together.

Crush tuile into small pieces and add to previous mixture.

Fill piping bag with mixture and pipe

When crystalised, cut.

Ganache Zephyr Caramel™

IngredientsPreparation
  • 50g
    35% cream
  • 1bean(s)
    vanilla bean
  • 1g
    Zanthoxyli fructus powder (Japanese pepper powder)
  • 8g
    (equal parts) caster sugar and cornflourZanthoxyli fructus oil (Japanese pepper oil)

Warm fresh cream together with vanilla beans.

Mix with Cacao Barry - Zephyr Caramel™ 35% and emulsify.

Add Zanthoxyli fructus powder and Zanthoxyli fructus Oil.

Ganache Fraise

IngredientsPreparation

Warm invert sugar and fresh cream together.

Warm a part of strawberry puree.

Mix (1) and (2) with Cacao Barry - Papouasie 35% and Cacao Barry - Saint Domingue 70% and emulsify.

Add Eau de vie Fraise

Shell Chocolat

IngredientsPreparation

Decor

IngredientsPreparation
  • Q.S.g
    Chocolate
  • Q.S.g
    pearl powder
  • Q.S.g
    Cacao Butter Colorings