Ocean Coral

Ocean Coral

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

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

  • 113 g
  • 113 g
  • 45 g
    Egg yolk
  • 45 g
  • 102 g
    OR 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

  • 140 g
    fresh raspberries
  • 28 g
  • 4 g
  • 10 g
    finger lime
  • 42 g
    fresh 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

  • 192 g
    A.P. flour
  • 6 g
    baking powder
  • 32 g
  • 128 g
  • 1 g
  • 44 g
    almond flour
  • 76 g
    powdered sugar
  • 12 g
    Turbinado sugar
  • 40 g
  • 64 g
    brown 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

  • 224 g
  • 150 g
  • 22 g
    powdered sugar
  • 1 g
    vanilla paste
  • 1 g
    Fennel Pollen

Preparation: Wild Fennel Cream

Whip all ingredients together to soft peak

Reserve in a piping bag.

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.