INNOVATION

INNOVATION

Level:
Difficult
Makes:
15 portions
On a crispy crumble base in a shape of a halved cocoa pod, apricot gel is layed, flavoured by lavender of Tihany (Historical location of Hungary). On top of the base soft hazelnut sponge balls, salty caramel chantilly and milk chocolate cremeux drops are sitting. The dessert is crowned with fresh apricot-lavender pearls and Piemont hazelnut pieces and decorated with very thin chocolate sticks. Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together. Although I want to speak to the world through my creations, I don’t want to forget my roots either, the fact that I was born and raised in Hungary. That’s why I present iconic Hungarian ingredients in my desserts. INNOVATION and implementing new technologies in our profession and our life is essential to protect, save and ensure our future. The complexity of my fresh patisserie both in taste and texture represent this thought.

Soft Hazelnut Sponge

Used products: Soft Hazelnut Sponge

  • 138 g
    eggs
  • 95 g
    Ground Piemont Hazelnut
  • 75 g
    sugar

Preparation: Soft Hazelnut Sponge

Whisk

Whisk to a paste.

Used products: Soft Hazelnut Sponge

  • 20 g
    flour T45

Preparation: Soft Hazelnut Sponge

Add

Used products: Soft Hazelnut Sponge

  • 30 g
    egg white
  • 19 g
    sugar

Preparation: Soft Hazelnut Sponge

Make meringue with

Fold all together.

Used products: Soft Hazelnut Sponge

  • 38 g
    melted butter

Preparation: Soft Hazelnut Sponge

Then finally mix in

Pipe in a half sphere mold and bake at 180°C circa 10 min.

Apricot Lavender Gel

Used products: Apricot Lavender Gel

  • 280 g
    Apricot Purée 100%
  • 20 g
    lavender

Preparation: Apricot Lavender Gel

Infuse

Strain and rescale.

Used products: Apricot Lavender Gel

  • 3 g
    SOSA Gelificant Vegetal
  • 2 g
    agar agar

Preparation: Apricot Lavender Gel

Boil infused puree with

Cool it down.

Sea Salt Caramel Chantilly

Used products: Sea Salt Caramel Chantilly

  • 1 g
    Gelatin

Preparation: Sea Salt Caramel Chantilly

Hydrate

Used products: Sea Salt Caramel Chantilly

  • 5 g
    water

Preparation: Sea Salt Caramel Chantilly

With

Used products: Sea Salt Caramel Chantilly

  • 110 g
    icing sugar

Preparation: Sea Salt Caramel Chantilly

Caramelize

Used products: Sea Salt Caramel Chantilly

  • 69 g
    milk

Preparation: Sea Salt Caramel Chantilly

Deglaze with warm

Used products: Sea Salt Caramel Chantilly

  • 275 g
    cream

Preparation: Sea Salt Caramel Chantilly

and

When sugar is melted completely add hydrated gelatine and pour over chocolates.

Blend and leave in the fridge for overnight.

Use next day.

Alunga Chocolate Cremeux

Used products: Alunga Chocolate Cremeux

  • 6 g
    Gelatin

Preparation: Alunga Chocolate Cremeux

Hydrate

Used products: Alunga Chocolate Cremeux

  • 30 g
    water

Preparation: Alunga Chocolate Cremeux

With

Used products: Alunga Chocolate Cremeux

  • 143 g
    milk
  • 143 g
    cream
  • 68 g
    egg yolks

Preparation: Alunga Chocolate Cremeux

Heat milk and cream to 90°C, then pour over egg yolks

Cook them as an anglaise to 83°C and add soaked gelatine immediately.

Used products: Alunga Chocolate Cremeux

Preparation: Alunga Chocolate Cremeux

Pour over the chocolate

Make an emulsion.

Apricot Lavender Pearl

Used products: Apricot Lavender Pearl

  • 100 g
    Apple juice
  • 10 g
    lavender

Preparation: Apricot Lavender Pearl

Infuse

Strain and rescale.

Used products: Apricot Lavender Pearl

  • 130 g
    apricot puree
  • g
    Infused Apple juice
  • 3 g
    agar agar

Preparation: Apricot Lavender Pearl

Boil

Cool to 50°C.

Place the mixture in a plastic bottle.

Drop mixture in cold oil.

Strain and rinse with lukewarm water.

Hazelnut Crumble Base

Used products: Hazelnut Crumble Base

  • 125 g
    butter
  • 125 g
    Piemont Hazelnut Powder
  • 125 g
    Flour T55
  • 125 g
    demerara sugar
  • 2 g
    ground cinnamon
  • 2 g
    salt

Preparation: Hazelnut Crumble Base

Mix

Mix all ingredients above.

Bake at 160°C approx. 16-18 minutes.

Used products: Hazelnut Crumble Base

  • 289 g
    Baked crumble
  • 31 g
    Tempered Cocoa Butter

Preparation: Hazelnut Crumble Base

Mix

Place and press into a desired mold.