Ocean Coral
- Level:
-
Difficult
The ocean hosts over six thousands species of coral and has been the source of food and habitats for over four thousands species of sea creatures. This coral is inspired from a mushroom coral and sea urchin. The coral brings a lot of elegance to the ocean, but is essential for the growth of sea life.
Hazelnut Praliné
Used products: Hazelnut Praliné
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36 gwater
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122 gsugar
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122 gRoasted hazelnuts
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3 gFennel Pollen
Preparation: Hazelnut Praliné
Make a caramel with the sugar and water.
Pour over a silicone mat and leave to set
Break apart caramel into pieces and add to the robot coupe along with roasted hazelnuts to desire consistency.
Add in feuilletine and fennel pollen.
Chocolate Cremeux
Used products: Chocolate Cremeux
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113 gmilk
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113 gcream
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45 gEgg yolk
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45 gsugar
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102 gOR NOIR OLAS 67.3%
Preparation: Chocolate Cremeux
Make an anglaise
Pour over Chocolate
Burr mix
Reserve 24 hours before piping.
Raspberry Compote
Used products: Raspberry Compote
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140 gfresh raspberries
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28 gsugar
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4 gCornstarch
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10 gfinger lime
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42 gfresh raspberries
Preparation: Raspberry Compote
Cook raspberry and sugar, cool down
Add Finger lime and cornstarch, burr mix
Reserve in a piping bag.
Chocolate sable
Used products: Chocolate sable
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192 gA.P. flour
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6 gbaking powder
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32 gDCP-22GT-BY
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128 gbutter
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1 gsalt
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44 galmond flour
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76 gpowdered sugar
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12 gTurbinado sugar
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40 geggs
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64 gbrown butter
Preparation: Chocolate sable
Robot coupe all ingredients together
Roll the dough to 2mm and cut disks
Place discs over round baking molds.
Bake at 150°C for 8 minutes
Cool down and reserve for assembling.
Wild Fennel Cream
Used products: Wild Fennel Cream
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224 gcream
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150 gmascarpone
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22 gpowdered sugar
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1 gvanilla paste
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1 gFennel Pollen
Preparation: Wild Fennel Cream
Whip all ingredients together to soft peak
Reserve in a piping bag.
Hazelnut Gianduja
Used products: Hazelnut Gianduja
Preparation: Hazelnut Gianduja
Mix the praline and chocolate together and temper.
Spread over chablon design of choice. Leave to set.
Cut discs the size of your sable and use it to top the dessert.
Assembly and finishing
Place a Sable dome with an open cavity facing upwards.
Pipe the cremeux
Pipe the hazelnut praline in the center.
Pipe the fennel cream on top of praline
Inject thet Compote inside fennel cream
Top with a Gianduja disc.
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