The lungs of the earth

The lungs of the earth

Level:
Difficult
Makes:
8 portions
A log of chocolate puff pastry filled with a ganache of Alto el sol and a pate de fruit of sea buckthorn berries and tangerine. Decorated with tarragon and tangerine-infused single cream, crumble, bits of tangerine and atsina cress. The idea of the log is based on the underlying thought that trees are the lungs of the Earth and that we have to treat them with care.

CHOCOLATE PUFF PASTRY

Blend all the ingredients into a dough.

Knead in the butter, knead and turn twice (half-turns in the French manner)

Set aside for 45 minutes, knead and turn twice (half-turns in the French manner)

Set aside for 45 minutes, knead and turn twice (half-turns in the French manner)

Set aside for 45 minutes, knead and turn twice (half-turns in the French manner)

 

Roll out to a thickness of 35mm and cut into rectangles 130mm x 35mm.

Transfer to moulds and insert a tube into them.

Bake at 185°C for 25 minutes.

CHOCOLATE GANACHE

Heat the whipping cream to 45°C and emulsify with the molten chocolate and the glucose using a hand-held blender.

Add the butter and continue to emulsify.

SINGLE CREAM

Heat the whipping cream together with the zest, tarragon and milk to 60°C.

Set aside for an hour and blend in the gelatin.

Pour onto the chocolate and stir thoroughly.

Set in the refrigerator overnight. Beat before using.

CRUMBLE

Mix all ingredients into a crumble dough.

Bake at 185°C for 10 minutes.

SEA BUCKTHORN TANGERINE PATE DE FRUIT

Used products: SEA BUCKTHORN TANGERINE PATE DE FRUIT

  • 32 g
    Sea buckthorn berry purée
  • 14 g
    orange puree
  • 42 g
    granulated sugar
  • 1 g
    yellow pectin
  • 1 piece(s)
    Vanilla pod

Preparation: SEA BUCKTHORN TANGERINE PATE DE FRUIT

Part 1

Combine the ingredients and heat to 100°C.

Simmer thoroughly.

Used products: SEA BUCKTHORN TANGERINE PATE DE FRUIT

  • 42 g
    granulated sugar
  • 9 g
    glucose syrup

Preparation: SEA BUCKTHORN TANGERINE PATE DE FRUIT

Part 2

Add Part 2 and heat to 105°C.

Used products: SEA BUCKTHORN TANGERINE PATE DE FRUIT

  • 0.6 g
    Citric acid

Preparation: SEA BUCKTHORN TANGERINE PATE DE FRUIT

Stir in citric acid.

 

Allow to cool and purée in a food processor into a homogeneous mass.