Infinite dew
- Level:
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Difficult
For Design, It’s inspired by a water drop from nature which is necessary to live. Wanted to twist it with a piped cream shape which is frequently used by pastry chefs. For taste, It shows the possibility that great taste and healthiness could be presented together by polyphenol.
Crunchy Toffee
Used products: Crunchy Toffee
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10.6 ozsugar
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1.1 ozbutter
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3.5 ozPNP
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1.8 ozcocoa butter
Preparation: Crunchy Toffee
Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Put butter in the pan, make toffee and spread it on silicon paper.
Step 3. Wait till it’s fully cooled down, put it into Thermomix and finely grind them.
Step 4. Mix melted chocolate with HAZELNUT PASTE.
Step 5. Mix 50g of GRINDED toffee with melted cocoa butter and 50g of melted chocolate mixture in a bowl and temper it (25℃).
Step 6. Spread them on a chocolate film, put it into fridge until it’s harden and cut them with right size of cutter for BonBon.
Jeju Orange Coulis
Used products: Jeju Orange Coulis
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2.8 ozMandarin orange puree
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2.5 ozRedhyang orange puree (Jeju orange)
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0.7 ozfresh lemon juice
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7.7 grorange zest
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15.4 gragar agar
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15.4 gryellow pectin
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0.4 ozsugar
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0.6 ozglucose powder
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0.5 ozsorbitol
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1 drop(s)natural aroma Ylang Ylang
Preparation: Jeju Orange Coulis
Step 1. Blend all puree with agar agar, pectin, sugar, glucose powder and sorbitol.
Step 2. Put the puree mixture into a pan with orange zest and heat it.
Step 3. WHEN YOU SEE IT THICKENS, GET IT OFF FROM HEAT.
STEP 4. PUT YLANG YLANG OIL WHILE CoolING it down and blend it.
Zephyr Vanilla Ganache
Used products: Zephyr Vanilla Ganache
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2.5 ozHeavy cream
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15.4 grvanilla bean (0.5EA madagascar/ 1 EA tahiti)
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0.1 ozSichuan pepper
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0.8 ozsorbitol
Preparation: Zephyr Vanilla Ganache
Step 1. Heat Heavy cream, Vanilla bean peels, Poivre de Sichuan and Sorbitol in a pan and infuse.
Step 2. Strain it onto chocolate and blend them together.
Step 3. Put in a piping bag and use at the right temperature.
IAN Ganache
Used products: IAN Ganache
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5.3 ozHeavy cream
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1.1 ozIsomalt powder
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1.2 ozhazelnut paste
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1.9 ozIAN 71% (OrNoir)
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7.7 grpolyphenol powder
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0.0 grmixed spice
Preparation: IAN Ganache
Step 1. Heat cream and Isomalt powder in a pan.
Step 2. Put polyphenol powder into chocolate, pour hot cream mixture over the chocolate and blend.
Step 3. Add hazelnut paste and blend.
Step 4. Put in a piping bag and use at the right temperature.
Assembly and finishing
Assembly step 1. Zephyr Vanilla ganache
Assembly step 2. Jeju Orange Coulis
Assembly step 3. IAN GANACHE
Assembly step 4. Crunchy Toffee
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