Spiral of emotions
It is easy to be inspired when you surround yourself with producers and suppliers who are passionate about their work and who make their work an art of living. If you share the same values such as proximity, transparency, love of local products and the environment or craftsmanship, working with them becomes a breeze.
VEGAN BUTTER “SWISS MADE”
| Ingredients | Preparation |
|---|---|
| Melt at 40ºC |
| Add |
Mix everything with a blender. Pour it into a rectangular container to have a block of vegan butter. Keep in the refrigerator for at least 6 hours.
| |
VEGAN PUFF PASTRY
| Ingredients | Preparation |
|---|---|
| Knead slowly for 3 min |
| Insert in the dough |
Make 5 simple folds. Let rest at least 1 hour. Roll out the dough to 3 mm. Cut a rectangle of 18 cm x 25 cm. Roll on itself and freeze slightly. Cut 2 slices per person of 1 cm thickness. Bake at 170°C for 20-22 min. Set aside.
| |
CREAM MEXICO 66%, MANDARIN & PUMPKIN
| Ingredients | Preparation |
|---|---|
| Slightly heat |
| Add & heat to 100ºC |
| Add |
| Separately melt |
Blend all ingredients until a creamy mixture is formed. Store the mixture.
| |
CRUNCHY PRALINÉ
| Ingredients | Preparation |
|---|---|
| Mix |
| Add melted |
| Then |
Homogenize and spread to 4 mm. Cut a rectangle slightly smaller than the inside of the puff pastry rectangles. Set aside. | |
CANDIED KUMQUAT
Cut the kumquats in half crosswise.
|
For Assembly and Finishing
Once the spirals are cold, apply a thin layer of tempered 66% Mexican chocolate and let it crystallize. Place a ring of praline on one of the puff pastry spirals, garnish the inside with the 66% Mexico mandarin cream. Then, spread small pieces of candied kumquat and cubes of sautéed pumpkin. Finish with the second spiral of puff pastry. Decorate with crunchy pumpkin seeds. |
