After Dinner
- Level:
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Difficult
After Dinner” speaks to the playful soul of Generation Z, a Generation that thrives on sharing playful games and unrepeatable and personalized experiences. After Dinner gives tablemates the uniqueness of a taste experience to live and share. The dessert is greedy and not forbidden and the drink accompanying the tasting gives it a healthy, purifying and detoxifying touch. The Red Thread is present in all my assignments and represents my point of view on the Generation Z. The thread unites, since it is a recurring element, but divides, because it represents the two "faces" of the GenZ (healthy / unhealthy, traditional / innovative, local / global, perfect / imperfect). Everything is connected and enclosed in the soul of the GenZ, but everything is the opposite of everything, everything has a clear personality and identity, but everything has no identity, no label (Queer, gender fluid). Each work presented itself and its alter ego.
Cocoa short pastry
Used products: Cocoa short pastry
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93 gButter 82% fat
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77 galmond powder
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26 gpotato starch
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106 gflour w130
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1 gsalt
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51 gpowdered sugar
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1 gvanilla bean
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34 geggs
Preparation: Cocoa short pastry
Mix the butter and the powders until sandy
Add sugar, eggs, salt and vanilla pulp and work the product until homogeneous
Spread on a micro-perforated silicone mat
Cover with a microperforated mat and bake at 150°C, 8 min
Vanilla financier
Used products: Vanilla financier
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90 gflour w130
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38 gpotato starch
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103 gpowdered sugar
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64 gmaltitol
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1 gvanilla bean
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295 gegg whites
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26 gtremoline
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192 gButter 82% fat
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103 gwhite anhydrous butter
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282 galmond powder
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6 gbaking powder
Preparation: Vanilla financier
In a food processor mix the flour, starch, powdered sugar and maltitol
Heat the egg white with the tremoline and the vanilla pulp
Add the egg white mixture into the food processor
Bring the butter and the anhydrous butter to a boil
Add the butter into the food processor
Add almond powder and baking powder into the food processor
Spread on a silicone mat
Bake at 165°C, 7,5 min
Fleur de cao and jasmine cremeux
Used products: Fleur de cao and jasmine cremeux
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148 gmilk
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391 g35% cream
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16 gdried jasmine flowers
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74 gglucose DE 60
Preparation: Fleur de cao and jasmine cremeux
Pour the jasmine flowers into the liquids, cover with cling film and bring to 70 ° C
Leave to infuse for 10 min
Filter the product and restore liquids with milk
Add the glucose syrup and pour the liquids over the melted chocolate
Emulsify and leave to cool
Use at 28°C
Mascarpone cream
Used products: Mascarpone cream
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404 gmilk
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193 g35% cream
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1,5 gvanilla bean
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386 gmascarpone
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12 gpowdered gelatin (170 bloom)
Preparation: Mascarpone cream
Heat the liquids with the powdered gelatin and the vanilla pulp to 55°C
Pour liquids over the mascarpone and emulsify with an immersion blender
Almond praline
Used products: Almond praline
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200 gNPN-AL1
Preparation: Almond praline
Melt the chocolate and mix it with the almond paste
Pre-crystallize at 26°C
Infusions
Used products: Infusions
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1100 glitchi puree
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25 ghibiscus infusion
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12,5 gcocoa pulp
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2100 glitchi pure
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50 gelderberry infusion
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15 gcocoa pulp
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320 gblueberry puree
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60 gwater
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1 glavender infusion
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16 gcocoa pulp
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24 graspberry puree
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20 grose petals infusion
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56 gwater
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20 gcocoa pulp
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5100 grosehip infusion
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15 gcocoa pulp
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6100 gcocoa nibs infusion
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20 gcocoa pulp
Preparation: Infusions
Store in the fridge the numbered bottles.
Assembly and finishing
Pour the cremino into the Monalisa 3D chocolate shell
Pipe the mascarpone cream and let set
Pipe the blackcurrant jelly and let set
Pipe the cream and let it crystallize
Arrange the financier and pipe the mascarpone cream
Repeat the steps
Cap the dessert with the shortcrust pastry
Store in the fridge
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