Be yourself, be free

Bring to boil water, butter, salt and sugar. Then add flour T55 and cook for approx. 2-3 minutes. 

Transfer into a mixer with paddle attachment and mix on a low speed. 

Bit by bit add eggs. 

Divide the dough in the molds, sprinkle the third with sesame seeds.

Extra bitter Guayaquil Whipped Ganache (18 portions)

Warm cream to 80°C and infuse tea for 10 minutes. 

Strain and rescale. 

Warm infused cream with trimoline to 60°C and pour over the melted chocolate. 

Mix well and make emulsion with a hand blender. Then add extra cream. 

Blend it again.

Raspberry leather (1 tray)

Hydrate gelatine powder with water.

Warm raspberry juice to 45°C then add sugar, agar-agar, gellan. 

Bring to a boil and cook for a minute. 

Add gelatine mass and pour on a tray

Raspberry gel (18 portions)

Cook raspberry puree with agar-agar.

Terfezia Whipped Ganache (18 portions)

Hydrate gelatine powder with water. 

Warm cream to 80°C and infuse terfezia truffle for 10 minutes. 

Rescale. 

Warm infused cream to 60°C and pour over the melted Zephyr chocolate. 

Mix well and make emulsion with a hand blender. Then add the extra cream. 

Blend it again.

Honey Sponge (18 portions)

Mix milk, egg, honey and oil. 

Then sieve together flour, baking powder, baking soda and vanilla powder. 

Then mix together with all the liquids. 

Pipe 8 g in the mold and bake at 170°C for 5 minutes.

Sesame Seed Tuile

Warm butter, glucose syrup and milk to 45°C then stir in sugar and pectin. 

Then bring to a boil and cook for 2 minutes. 

Add black and white sesame seeds. 

Bake at 180°C for approx. 6-8 minutes.

Cassis gel (20 portions)

Mix citric acid with water. 

Warm cassis puree with glucose syrup to 45°C then add sugar, pectin, agar-agar. 

Bring to boil. At the end, stir citric acid.

Cassis Pearl (20 portions)

Mix water, cassis puree and agar-agar. 

Bring to a boil.

Popcorn Praline

Make dry caramel with sugar. 

Blend with butter popcorn, corn germ oil and salt.

Alunga Whipped Ganache (17 portions)

Warm cream with trimoline to 60°C and pour over melted Alunga 41% chocolate. 

Mix well and make emulsion with a hand blender. 

Add cold cream. 

Blend it again.

Compressed plum (18 portions)

Warm water and sugar to 90°C and infuse rosemary for 10 minutes. 

Strain. 

Compress plums filets with the rosemary syrup.

Rosemary Plum gel (18 portions)

Warm plum puree to 90°C and infuse rosemary for 10 minutes. 

Add agar-agar. 

Bring to boil.

Caramelized Popcorn

Melt butter, add salt and vanilla powder. 

Caramelize icing sugar. 

Stir butter mix in then add baking soda and salted popcorn. 

Mix gently and pour on a silpat and separate.

Elderly: Pipe the raspberry gel in the middle of the baked dough. Pipe also the Extra Bitter Guayaquil whipped ganache. Sprinkle it with cacao nibs and some black tea powder. Pipe another strip of the raspberry gel then cover it with the raspberry leather. Place some crunchy dehydrated raspberry, chocolate sticks and some fresh raspberries.

Explorer: Soak the sponge with some creme de cassis. Pipe the cassis gel in the middle and pipe the Terfezia whipped ganache. Decorate it with sesame seed tuile and cassis pearls. 

Headonist: After piping the plum gel, pipe also a strip of popcorn praline in the center of the plum gel. Cover them with rosettes of Alunga whipped ganache. Dust it with some fine rosemary powder. Decorate with the plum filets and Gold and plain caramelized popcorn.