Building garden

Recipe components

Dacquoise

IngredientsPreparation
  • 265g
    white egg
  • 158g
    brown sugar
  • 9g
    Dried albumin
  • 45g
    glucose syrup
  • 126g
    almond powder
  • 72g
    flour T45
  • 54g
    brown sugar
  • 4g
    Celery powder
  • 40g
    olive oil

Make merengue with egg white, brown sugar (158g), dried albumen and glucose.

Sieve other dry mixtures and mix with the meringue lightly.

Add olive oil.

Pipe it into the mold.

Fruit jam

IngredientsPreparation
  • 3g
    NH pectin
  • 120g
    trehalose
  • 130g
    sugar
  • 300g
    pineapple puree
  • 50g
    orange puree
  • 100g
    yuzu puree
  • 50g
    mango puree
  • 1piece(s)
    vanilla bean
  • 1piece(s)
    yuzu zest
  • 1piece(s)
    yuzu juice

Mix sugar, trehalose and pectin.

Mix it with puree and vanilla beans, then boil down.

Add yuzu juice and yuzu zest.

Glaçage Inaya™

IngredientsPreparation

Mix and melt chocolate, Brillance Noir and olive oil.

Glacage at approximately 35℃.

Ganache Celeri

IngredientsPreparation
  • 40g
    pineapple puree
  • 70g
    Celery puree
  • 33g
    invert sugar
  • 100g
  • 50g
    butter
  • 14g
    Milk liqueur

Warm ananas puree, celery puree and invert sugar. Mix with chocolates and emulsify.

When it becomes below 40℃, add butter and other ingredients.

Praline Zephyr Caramel™

IngredientsPreparation

Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them.

Praline Zephyr Caramel™

IngredientsPreparation

Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them.

Tuile Chocolat Amande

IngredientsPreparation
  • 45g
    water
  • 45g
    butter
  • 75g
    sugar
  • 4g
    Cacao powder
  • 22g
    Flour T45 (cake flour)

Warm water and butter until melted.

Add dry mixture and sugar and mix.

Lightly smooth on baking sheet.

Bake at 170℃ for 12 min.

Imbibage

IngredientsPreparation
  • 100g
    Sugar
  • 200g
    water
  • 20g
    coffee beans
  • 40g
    Whisky

Add sugar and make syrup.

When it is cool down, add whisky.

Chocolate Dough

IngredientsPreparation
  • 120g
    butter
  • 27g
    Plein Arôme
  • 120g
    Roasted Soybean powder
  • 225g
    Flour T55 (All purpose flour)
  • 3g
    Baking powder
  • 2g
    salt
  • 120g
    glucose syrup
  • 150g
    whole eggs
  • 140g
    milk
  • 75g
    glucose syrup
  • 225g
    white egg
  • 50g
    sugar
  • 50g
    trehalose
  • 7g
    Dried albumin

Melt chocolates (Cacao Barry - Zephyr Caramel™ 35% and Cacao Barry - Inaya™ 65%) and butter together.

Sieve cacao powder, soybean powder, flour T55, baking powder and salt, then mix with glucose (120g) and whole egg.

Mix everything together.

Make meringue with glucose, egg white, sugar, trehalose and dried albumin.

Mix everything together.

Dacquoise

IngredientsPreparation
  • 265g
    white egg
  • 158g
    brown sugar
  • 9g
    Dried albumin
  • 45g
    glucose syrup
  • 126g
    almond powder
  • 72g
    flour T45
  • 54g
    brown sugar
  • 4g
    Celery powder
  • 40g
    olive oil

Make merengue with egg white, brown sugar (158g), dried albumen and glucose.

Sieve other dry mixtures and mix with the meringue lightly.

Add olive oil.

Pipe it into the mold.

Decoration

IngredientsPreparation
  • Q.S.As needed
    Cacao Butter Colorings
  • Q.S.As needed
    Chocolate
  • Q.S.As needed
    pearl powder
  • Q.S.As needed
    yuzu zest
  • Q.S.As needed
    Nappage
  • Q.S.As needed
    Cassonade