Futuropolis

Recipe components

Daquoise Coffee/nut

IngredientsPreparation
  • 170g
    egg white
  • 100g
    granulated sugar
  • 150g
    powdered sugar
  • 130g
    almond powder
  • 50g
    wheat flour
  • 30g
    hazelnut powder
  • 30g
    grinded nibs
  • 2g
    coffee

Make meringue with egg white and granulated sugar. Mix and add rest of ingredients. Pipe rings with a diameter of 8 cm. Bake at 180°C for 12 min.

Black Ganache

IngredientsPreparation

Caramelise granulated sugar. Add salt and buckwheat honey. Deglaze cream. Add and boil expanded cocoa. Mix and pour Cacao Barry Lactéé Caramel onto Cacao Barry Ocoa. Pass hazelnut paste through sieve. Add butter at 38°C. Wrap it with foil and leave for partial crystallisation.    

Cowberry/Orchid Marmalade

IngredientsPreparation
  • 100g
    granulated sugar
  • 3g
    NH pectin
  • 200g
    frozen cowberry
  • 3g
    drops orchid extract

Mix granulated sugar and pectin NH. Add, mix and boil frozen cowberry and orchid extract. Blend and leave to cool down.

Brison Grass Chantilly

IngredientsPreparation
  • 250g
    cream 31%
  • 3g
    bison grass
  • 4g
    gelatin
  • 150g
    cream 31%

Prepare cream infusion and boil bison grass. Pour onto Cacao Barry chocolate and gelatin. Add cream. Cool down covered with foil in contact. Beat.

Black Sable

IngredientsPreparation
  • 105g
    butter
  • 20g
    powdered sugar
  • 125g
    wheat flour
  • 40g
    expanded cacao
  • 0,5g
    baking soda
  • 2g
    salt

Mix butter and powdered sugar? Add wheat flour, expanded cocoa, baking soda and salt. Roll to 2 mm and freeze. Cut out squares -5/5 cm. Bake between 2 perforated mats.

Pistachio Sponge

IngredientsPreparation
  • 60g
    pistachio paste
  • 125g
    egg white
  • 80g
    yolk
  • 70g
    powdered sugar
  • 20g
    wheat flour
  • 0,5g
    baking powder
  • green food coloring

Prepare all ingredients. Decoration: disks made of white chocolate ZEPHYR™ 34% with titanium white.