Building garden

Building garden

Level:
Difficult

Dacquoise

Used products: Dacquoise

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

Preparation: Dacquoise

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

Used products: Fruit jam

  • 3 g
    NH pectin
  • 120 g
    trehalose
  • 130 g
    sugar
  • 300 g
    pineapple puree
  • 50 g
    orange puree
  • 100 g
    yuzu puree
  • 50 g
    mango puree
  • 1/2 piece(s)
    vanilla bean
  • 1 piece(s)
    yuzu zest
  • 1 piece(s)
    yuzu juice

Preparation: Fruit jam

Mix sugar, trehalose and pectin.

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

Add yuzu juice and yuzu zest.

Tuile Chocolat Amande

Used products: Tuile Chocolat Amande

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

Preparation: Tuile Chocolat Amande

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

Used products: Imbibage

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

Preparation: Imbibage

Add sugar and make syrup.

When it is cool down, add whisky.

Chocolate Dough

Used products: Chocolate Dough

Preparation: Chocolate Dough

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

Used products: Dacquoise

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

Preparation: Dacquoise

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