Flower in the shade
- Level:
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Difficult
- Makes:
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10 portions
The linden not only offers medicinal properties but also brings a taste of comfort in the shade of a tree, especially as the cities continue to grow. The point here is that each year the population and the cities grow, throwing a shadow over everything below. Linden is a sustainable tree that is able to grow and flourish even in the shadow.
Noisette sponge
Used products: Noisette sponge
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90 gwalnut flour
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70 gbrown sugar
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1 gMaldon salt
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25 gegg white
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35 gEgg yolk
Preparation: Noisette sponge
Mix in the cuter until smooth paste
Used products: Noisette sponge
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80 gbutter
Preparation: Noisette sponge
Prepare noisette butter
Cool to 50 °С, add to the previous mixture and mix again thoroughly until smooth
Used products: Noisette sponge
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100 gegg white
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17 gbrown sugar
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25 gsugar
Preparation: Noisette sponge
Whip the meringue
Carefully add to the mixture
Used products: Noisette sponge
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45 gcake flour
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3 gleavener
Preparation: Noisette sponge
Add sieved
Carefully mix the batter
Pour in a silicon frame and bake at 150 °C for 20–25 minutes
Cool and cut d5 cm round cuts
Streusel
Used products: Streusel
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25 gbutter
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25 gbrown sugar
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25 gwalnut flour
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25 gcake flour
Preparation: Streusel
Mix
Used products: Streusel
Preparation: Streusel
Mix the dough, finely grate through and bake the crumbs on baking sheet at 150 °C for 25 minutes
Leave to cool and then mix with tempered chocolate
Cover the round-cut sponge with streusel and place in a hemi-sphere mold
Leave to stabilize
Sauteed pear
Used products: Sauteed pear
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100 gpeeled pear
Preparation: Sauteed pear
Peel and cut fresh pear 1*1 macedoine
Used products: Sauteed pear
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8 gbrown sugar
Preparation: Sauteed pear
Add
Slightly caramelize in a sauté pan
Used products: Sauteed pear
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40 gwater
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5 gLinden blossom (dried)
Preparation: Sauteed pear
Add linden water
Cook until liquids evaporate
Cool
Pear & linden marmalade
Used products: Pear & linden marmalade
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90 gpear puree
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40 glinden water
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5 glinden blossom
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10 gglucose
Preparation: Pear & linden marmalade
Mix
Heat up to 40 °С
Used products: Pear & linden marmalade
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15 gsugar
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3 gpectin NH
Preparation: Pear & linden marmalade
Add
Bring to a boil
Used products: Pear & linden marmalade
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5 glemon juice
Preparation: Pear & linden marmalade
Add
Cook for 3 minutes
Leave to cool completely
Linden jelly
Used products: Linden jelly
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100 gwater
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10 glinden blossom
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10 gbrown sugar
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5 gVegetable gelatin
Preparation: Linden jelly
Mix linden water, sugar and vegetable gelatin
Bring to a boil, pour in round moulds (diameter 3 cm) and leave to set
Pear ganache
Used products: Pear ganache
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80 gpear puree
Preparation: Pear ganache
Bring to a boil
Used products: Pear ganache
Preparation: Pear ganache
Pour over chocolate and gelatin
Mix with blender until smooth
Used products: Pear ganache
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80 gCream 33%
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25 gmascarpone cheese
Preparation: Pear ganache
Add cool
Mix with blender until smooth, cover with film and leave to stabilize
For Assembly and Finishing
Take pre-made sponge & streusel hemisphere shells and add pear marmalade and sauteed pear. Then cover with linden jelly and Guayaquil 64 % chocolate plate.
Cover the chocolate plate with pear ganache and decorate with Alunga 41 % chocolate decor and linden jelly.
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