Rebirth
- Level:
-
Difficult
In recent years, environmental problems related to microplastics, and waste discharged into the sea have increased. I hope that these problems will be resolved gradually. I take the side of showing an optimistic vision by presenting how nature has the capacity to decompose waste and include it for its own regeneration. The beer is made in the traditional way, using natural yeast and cherries grown in the region to add aroma and sweetness. I chose the savarin cake to fully enjoy the flavors of the local Kriek beer made from wild cherries. With the help of the chocolate combined with the red fruits and the flavor of the timut pepper contained in the shortbread, I have developed a fresh and easy to eat pastry with a low sugar content.
Pâte à baba
Used products: Pâte à baba
-
90 gmilk
-
6 gyeast
-
20 gsugar
-
3 gsalt
-
110 gEgg
-
40 gbutter
-
190 gFlour T80
-
10 gPlein arôme
Preparation: Pâte à baba
Put the milk and egg to 30°C and combine with the yeast.
Except butter, place all ingredients in a mixing bowl and mix until gluten is released.
Mix the butter and squeeze it into a silicone mold.
Let it fermented 20min in a temperature controlled chamber.
Bake in the oven at 150°C for 12min.
Soak in the beer syrup.
Confiture rouge
Used products: Confiture rouge
-
100 gCherry tomatoes
-
30 gsugar
-
30 gtrehalose
-
200 gRaspberry
-
50 gkriek beer
-
1 gVanilla
Preparation: Confiture rouge
Finely chop the cherry tomatoes.
Put all the ingredients in a saucepan and bring them to a boil.
Sirop de bière
Used products: Sirop de bière
-
300 gkriek beer
-
40 gsugar
-
10 ghibiscus
-
1 gVanilla
Preparation: Sirop de bière
Place all ingredients in a saucepan and heat up to 60°C.
Crème pâtissière au chocolat et bière
Used products: Crème pâtissière au chocolat et bière
-
80 gmilk
-
30 gEgg yolk
-
10 gtrehalose
-
40 gkriek beer
-
5 gcorn starch
-
50 gfleur de cao dark chocolate
-
100 gwhipped cream
Preparation: Crème pâtissière au chocolat et bière
Heat the milk and cook the egg yolk, trehalose and corn starch.
Stir in the beer to be added to the chocolate.
When it cools, mix with the whipped cream.
Sablé chocolat
Used products: Sablé chocolat
-
140 gbutter
-
40 gtrehalose
-
80 gbrown sugar
-
5 gsea salt
-
100 ghazelnut powder
-
20 gfleur de cao dark chocolate
-
110 gpastry flour
-
30 gcorn starch
-
20 gPlein arôme
-
3 gTimut pepper
-
150 gfeuillantine
-
300 gSablé chocolat
-
75 gpure hazelnut paste
-
75 gpure almond paste
-
150 gfleur de cao dark chocolate
Preparation: Sablé chocolat
Mix in a mill the salt and pepper.
Mix all ingredients in a robocoup mix.
Cut into 5mm.
Bake in the oven at 150°C for 15min.
Tuile rouge
Used products: Tuile rouge
-
50 gbutter
-
80 gflour
-
100 gegg white
-
0.2 gsea salt
-
0.4 gRed powder natural colorant
Preparation: Tuile rouge
Mix all ingredients with a hand mixer.
Place in a silicon mould.
Bake in the oven at 150°C for 10min. When it cools, spinkle with framboise powder.
Assembly and finishing
Moulding the chocolate in its original shaped mould.
Assembly in Step 1 in the following order : sable chocolat, confiture rouge, crème pâtissière, pâte à baba, crème pâtissière.
Use the sablé chocolat as a base A and place Step 2 on it.
Decorate with the tuile.
Comments