Chamomile
- Level:
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Difficult
The taste and peace of home can be presented by a dessert – this is my aim with Chamomile. In this creation, I collected and connected the best ingredients from Alföld and Hortobágy: the pleasant chamomile flower, the surprising Hungarian rice and the sweet apple with pure Evocao chocolate. Actually, this dessert is a milk rice, transformed into art, which can remind anyone of their childhood.
Cocoa Sponge (38 portions)
Used products: Cocoa Sponge (38 portions)
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59 gmilk
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1 piece(s)Egg
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135 gsunflower honey
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54 gsunflower oil
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67 gflour T45
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2 gbaking powder
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1 gbaking soda
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0.5 gvanilla powder
Preparation: Cocoa Sponge (38 portions)
Mix milk, egg, honey and oil.
Sieve together flour, cocoa powder, baking powder, baking soda and vanilla.
Then mix together all the liquids.
Pipe 9 g in the mold and bake at 170°C for 5 minutes.
Chamomile Milk Rice (35 portions)
Used products: Chamomile Milk Rice (35 portions)
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340 gmilk
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15 gchamomile flower from Alföld
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75 gValoryz white rice
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190 gcream 35%
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21 gsugar
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0.4 gvanilla powder
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0.8 gsalt
Preparation: Chamomile Milk Rice (35 portions)
Warm milk and infuse chamomile for 7 minutes.
Strain and rescale.
Cook rice with infused milk and cream.
At the end add sugar, vanilla and salt.
Apple Confit (35 portions)
Used products: Apple Confit (35 portions)
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180 gfresh apple juice
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90 gfresh lemon juice
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81 gglucose syrup
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2 piece(s)lemon zest
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21 gsugar
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8 gpectin
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270 gdiced apples
Preparation: Apple Confit (35 portions)
Warm apple juice and lemon juice with glucose syrup and lemon zest at 45°C.
Mix in sugar and pectin and bring to boil.
Cook for a minute then add apples.
Cook for another minute.
Evocao Whipped Ganache (35 portions)
Used products: Evocao Whipped Ganache (35 portions)
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170 gcream 35%
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17 gtrimoline
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182 gcream 35%
Preparation: Evocao Whipped Ganache (35 portions)
Warm 170 g cream with trimoline to 45°C.
Melt Evocao, mix well and make emulsion with hand blender.
Add 182 g cream and blend it again.
Almond Sable (35 portions)
Used products: Almond Sable (35 portions)
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300 gbutter
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180 gicing sugar
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500 gFlour T55
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63 galmond flour
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5 gsalt
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110 geggs
Preparation: Almond Sable (35 portions)
Cream butter with sugar.
Add flour, almond flour and salt.
Finally mix the eggs in.
Tuille (35 portions)
Used products: Tuille (35 portions)
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21 gegg white
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36 gicing sugar
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52 gflour T45
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65 gcream 35%
Preparation: Tuille (35 portions)
Mix all ingredients.
Bake at 160°C for 5 minutes.
Velvet Spray White
Used products: Velvet Spray White
Preparation: Velvet Spray White
Mix
Velvet Spray Yellow
Used products: Velvet Spray Yellow
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2 gfat soluble yellow colouring
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0.2 gbrown fat soluble colouring
Preparation: Velvet Spray Yellow
Mix.
Assembly and finishing
Pipe the Chamomile milk rice to the bottom of the tart. Top with a layer (16g ) Apple confit. Place the cocoa sponge disk over the confit then cover it with the Evocao whipped ganache.
Then spray the top of the dessert with white velvet spray then spray the middle of the Chamomile flower with the yellow color. Decorate it with the elegant tuille.
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