Futuropolis

Futuropolis

Level:
Difficult
Makes:
Recipe for 30 pastries

Daquoise Coffee/nut

Used products: Daquoise Coffee/nut

  • 6.0 oz
    egg white
  • 3.5 oz
    granulated sugar
  • 5.3 oz
    powdered sugar
  • 4.6 oz
    almond powder
  • 1.8 oz
    wheat flour
  • 1.1 oz
    hazelnut powder
  • 1.1 oz
    grinded nibs
  • 0.1 oz
    coffee

Preparation: Daquoise Coffee/nut

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

Used products: Black Ganache

Preparation: Black Ganache

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

Used products: Cowberry/Orchid Marmalade

  • 3.5 oz
    granulated sugar
  • 0.1 oz
    NH pectin
  • 7.1 oz
    frozen cowberry
  • 0.1 oz
    drops orchid extract

Preparation: Cowberry/Orchid Marmalade

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

Brison Grass Chantilly

Used products: Brison Grass Chantilly

Preparation: Brison Grass Chantilly

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

Used products: Black Sable

  • 3.7 oz
    butter
  • 0.7 oz
    powdered sugar
  • 4.4 oz
    wheat flour
  • 1.4 oz
    expanded cacao
  • 0.0 gr
    baking soda
  • 0.1 oz
    salt

Preparation: Black Sable

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

Used products: Pistachio Sponge

  • 2.1 oz
    pistachio paste
  • 4.4 oz
    egg white
  • 2.8 oz
    yolk
  • 2.5 oz
    powdered sugar
  • 0.7 oz
    wheat flour
  • 0.0 gr
    baking powder
  • green food coloring

Preparation: Pistachio Sponge

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