Urban leaf snack to go

Mix butter, almond paste and cocoa powder. Add egg yolk gradually. Manually add coconut pulp and melted couverture. Beat egg white and sugar to a meringue and incorporate into mass. Stencil into 8mm, bake at 190°C for approx. 10 min.

Mix butter, sugar and powdered sugar. First add egg white then the flour and mix together shortly. Roll 1.5 mm, brush with egg glazing. Bake at 160°C for approx. 10 min.

Mix egg and cocoa powder.

Soak gelatin and dissolve with yuzu juice

Bring egg white and sugar to 50°C and beat to a meringue. Add yuzu juice. Add whipped cream and piment d’espellette.

Warm milk. Add sugar and egg yolk and let it thicken to an English cream at 83°C.

Add the still warm crème anglaise to the couverture and mix.

Mix tempered couverture with cocoa butter, rape seed oil and remaining ingredients.

Mix almonds and egg white. Add seasoning and roast in oven at 160°C for approx. 20 min.

Mix all ingredients.

Warm water, mix sugar and pectin, add and bring to the boil for a short time. Add glucose, sugar and butter then boil until all ingredients have dissolved. Add almonds and egg whites. Mix wheat starch, soda and fleur de sel and add. Add remaining ingredients. Form onto parchment paper and flatten. Bake at 150°C for approx. 18 min.

Mix all ingredients.