Waves of Flavour

Waves of Flavour

Level:
Difficult
Makes:
8 pieces
I chose unsweetened Oud Beersel Kriek beer as a local product. The addition of the beer to the baba paste syrup unleashes its fruity aroma and taste. The whole thing is accompanied with ALTO EL SOL dark chocolate, giving a delicious aroma of vanilla and the natural sugar of red fruits. This combination of ingredients emphasises the flavour of the red fruits and the KRIEK beer. Reducing the quantity of sugar has the effect of enhancing each ingredient. I used ruby chocolate to create the pots. The cake can be savoured by itself. It does not require any external ingredients to be served with it. The very act of eating it raises questions about environmental conservation.

Baba paste

Used products: Baba paste

  • 90 g
    milk
  • 6 g
    baking powder
  • 17 g
    sugar (1)
  • 3 g
    salt
  • 107 g
    eggs
  • 203 g
    flour

Preparation: Baba paste

Combine all ingredients until gluten is formed

Used products: Baba paste

  • 41 g
    softened butter

Preparation: Baba paste

Add

Divide into 25g pieces.
allow to rise for 30 min.
Cook for 20 minutes at 150ºC.

Kriek beer syrup

Used products: Kriek beer syrup

  • 300 g
    kriek beer
  • 30 g
    sugar (1)
  • 60 g
    fresh raspberries
  • 0.5 pod(s)
    vanilla

Preparation: Kriek beer syrup

Heat and sieve.

Cherry and raspberry jam

Used products: Cherry and raspberry jam

  • 30 g
    fresh raspberries
  • 105 g
    fresh cherries
  • 0.5 pod(s)
    vanilla
  • 45 g
    kriek beer
  • 5 g
    sugar (1)
  • 3 g
    pectin
  • 2 g
    Red shiso leaves

Preparation: Cherry and raspberry jam

Cook all ingredients and make a jam.

Chocolate cream

Used products: Chocolate cream

  • 80 g
    milk
  • 40 g
    kriek beer
  • 5 g
    sugar (1)
  • 30 g
    Egg yolk
  • 5 g
    corn starch

Preparation: Chocolate cream

Cook until mixture coats back of spoon.

Preparation: Chocolate cream

Add.

Used products: Chocolate cream

  • 100 g
    Whipped cream 40%

Preparation: Chocolate cream

When cooled, add.

Chocolate sablé

Used products: Chocolate sablé

  • 117 g
    pastry flour
  • 29 g
    corn starch
  • 29 g
    CP
  • 100 g
    hazelnut powder
  • 145 g
    brown sugar
  • 4 g
    sea salt
  • 1 pod(s)
    vanilla

Preparation: Chocolate sablé

Add all the ingredients and roll out to 5 mm thick.
Cook for 20 minutes at 150 ºC.

White chocolate ganache

Used products: White chocolate ganache

  • 250 g
    Cream 40%
  • 0.5 pod(s)
    vanilla

Preparation: White chocolate ganache

Heat

Used products: White chocolate ganache

Preparation: White chocolate ganache

Add

Used products: White chocolate ganache

  • 50 g
    fresh raspberries
  • 30 g
    Kirsch

Preparation: White chocolate ganache

Wmulsify well

Kadaif

Fry the Kadaif in oil at 170ºC