Rebirth

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 g
    milk
  • 6 g
    yeast
  • 20 g
    sugar
  • 3 g
    salt
  • 110 g
    Egg
  • 40 g
    butter
  • 190 g
    Flour T80
  • 10 g
    Plein 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 g
    cherry tomatoes
  • 30 g
    sugar
  • 30 g
    trehalose
  • 200 g
    Raspberry
  • 50 g
    kriek beer
  • 1 g
    vanilla

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 g
    kriek beer
  • 40 g
    sugar
  • 10 g
    hibiscus
  • 1 g
    vanilla

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 g
    milk
  • 30 g
    Egg yolk
  • 10 g
    trehalose
  • 40 g
    kriek beer
  • 5 g
    corn starch
  • 50 g
    fleur de cao dark chocolate
  • 100 g
    whipped 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 g
    butter
  • 40 g
    trehalose
  • 80 g
    brown sugar
  • 5 g
    sea salt
  • 100 g
    hazelnut powder
  • 20 g
    fleur de cao dark chocolate
  • 110 g
    pastry flour
  • 30 g
    corn starch
  • 20 g
    Plein arôme
  • 3 g
    Timut pepper
  • 150 g
    feuillantine
  • 300 g
    Sablé chocolat
  • 75 g
    pure hazelnut paste
  • 75 g
    pure almond paste
  • 150 g
    fleur 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 g
    butter
  • 80 g
    flour
  • 100 g
    egg white
  • 0.2 g
    sea salt
  • 0.4 g
    Red 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.