Restriction free Mind nutrition Challenge
- Level:
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Difficult
Restriction free for THE ELDERLY The shape is simple and easy to eat, rectangular like a protein bar, so that the taste will be the same no matter where you eat it from. The use of trehalose also makes it safe to eat, even for those with sugar restrictions. Mind nutrition for THE HEALTH SEEKER For pastries that mainly use dairy products and eggs, it is very difficult to replace them in a plant-based recipe, of which there are not many alternatives to butter with the same functionality. However, BE BETTER (plant-based butter) is a good substitute and has similar function, so it can be used in this pastry and eaten regardless of religion. Chocolate EVOCAO is very easy to adapt to plant-based products and is used to show its versatility. A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian but are defined in terms of low frequency of animal food consumption. As of the early 21st century, some 4 billion people are estimated to live primarily on a plant-based diet, some by choice and some because of limits caused by shortages of crops, fresh water, and energy resources.Main motivations to follow a plant-based diet appear to be health aspirations, taste, animal welfare, environmental concern, and weight loss. Challenge for THE EXPLORER It was created with a slightly novel combination of ingredients to suit the explorer’s needs. In addition, the shape of the cocoa pod makes you imagine the taste of chocolate at first glance, but you will be surprised by the flavor and aroma of the vegetables when you eat them.
Restriction free
Used products: Restriction free
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158 gCWD-Q1EVOC
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140 gbutter
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28 gEarl Grey tea
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140 gwater
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158 geggs
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70 gsugar
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42 gpastry flour
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35 gtrehalose
Preparation: Restriction free
Fondant chocolat
Warm the butter to 70°C and add the chocolate.
Emulsify the egg, sugar, and trehalose.
Infuse the Earl grey in water for 3min and add to step2.
Add the flour and pour 50g in each silicon mould.
Bake 8min in the oven at 150°C.
Used products: Restriction free
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90 ggrapefruit
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90 gpassion fruit
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60 gpassion fruit puree
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30 gconcentrated cocoa pulp
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100 gtrehalose
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2 gpink pepper
Preparation: Restriction free
Confiture fraîche
Crush the pink pepper in a mill.
Place all ingredients in a saucepan and bring to a boil.
Used products: Restriction free
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60 gbutter
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45 gicing sugar
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105 gflour
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12 gPlein arôme
Preparation: Restriction free
Sablé chocolat
Mix the butter with sugar.
Add the egg and emulsify.
Add the powder types and mix.
Cut to 5mm and bake 12min at 150°C.
Assembly and finishing
Place the fondant chocolate on the sablé chocolate.
Squeeze the confiture on top
Mind nutrition
Used products: Mind nutrition
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250 gOat milk
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180 gCWD-Q1EVOC
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60 gOlive oil
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60 gcocoa pulp
Preparation: Mind nutrition
Ganache EVOCAO
Warm the pea milk and pour in the chocolate.
Add the oil and cocoa pulp and mix with a hand blender.
Pour in a silicon mould and freeze.
Used products: Mind nutrition
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75 gflour
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15 gpotato starch
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1 gbaking powder
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1 gbaking soda
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60 gagave syrup
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6 gPea Protein
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165 gCWD-Q1EVOC
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120 gPlant based butter
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225 gOat milk
Preparation: Mind nutrition
Fondant chocolat Plant Based
Heat the pea milk and vegan butter. Add them to the chocolate and blend with a hand blender.
Add the flour types and mix.
Line a metal mould with baking paper and squeeze out 50g each.
Bake 2mm at 150°C. Bury the ganache in the middle and bake for 7min.
Used products: Mind nutrition
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60 glime juice
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150 gmango puree
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10 glime peel
Preparation: Mind nutrition
Sauce jaune
Mix all ingredients together.
Used products: Mind nutrition
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140 gPlant based butter
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40 gtrehalose
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80 gbrown sugar
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5 gsea salt
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100 ghazelnut powder
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20 gCWD-Q1EVOC
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110 gpastry flour
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30 gcorn starch
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20 gPlein arôme
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3 gTimut pepper
Preparation: Mind nutrition
Sablé chocolat Plant based
Mix in a mill the salt and pepper.
Mix all ingredients in a robot coupe.
Cut to 5mm.
Bake for 15 min at 150°C.
Assembly and finishing
Put the sablé chocolate on top of the baked fondant chocolat with the sauce jaune.
Decorate with lime peel and small basil.
Challenge
Used products: Challenge
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158 gCWD-Q1EVOC
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140 gbutter
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28 gEarl Grey tea
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140 gwater
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158 gEgg
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70 gsugar
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42 gpastry flour
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35 gtrehalose
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400 gFondant chocolat
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120 gcocoa pulp
Preparation: Challenge
Fondant chocolat
Warm the butter to 70°C and add the chocolate.
Emulsify the egg, sugar and trehalose.
Infuse Earl grey in water for 3min and add to step2.
Add the flour and pour 40g in each silicone mould.
Bake 8min in the oven at 150°C.
Used products: Challenge
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140 gPlant based butter
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40 gtrehalose
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80 gbrown sugar
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5 gsea salt
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100 ghazelnut powder
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20 gCWD-Q1EVOC
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110 gpastry flour
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30 gcorn starch
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20 gPlein arôme
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3 gTimut pepper
Preparation: Challenge
Sablé chocolat Plant based
Mix in a mill the salt and pepper.
Mix all ingredients in a robot coupe.
Stretched to 2mm and cut.
Bake 15 min in the oven at 150°C.
Used products: Challenge
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200 gfresh corn
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2 gsalt
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30 gbutter
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13 gsoy sauce (double fermentation)
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120 gcream 35%
Preparation: Challenge
Maïs sauté
Sauté the butter, salt ,soy sauce and roasted corn.
Add the cream infused with the corn seeds and mix with a hand mixer.
Used products: Challenge
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200 gblackcurrant puree
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60 gCWD-Q1EVOC
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120 gcocoa pulp
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20 gpickled beets
Preparation: Challenge
Ganache cassis
Warm the blackcurrant puree and cocoa pulp,pickled beets to 40°C and combined with Chocolate EVOCAO at 35°C.
Mix with a hand mixer
Used products: Challenge
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50 gdry corn
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17 gsoy sauce (double fermentation)
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33 gsugar
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66 gtrehalose
Preparation: Challenge
Popcorn
Heat the oil in a heatproof bowl and warm the dry corn in a microwave oven at 600W for 3 min.
Roll in soy sauce, sugar, trehalose and place in a mould.
Assembly and finishing
Spray into the cocoa pod mould the yellow, red, green, and white tempered cocoa butter.
Cast with Chocolate EVOCAO
When the cocoa pod is shaped, place inside the maïs sauté and ganache cassis, and put the sablé chocolate plant based as a lid
When the fondant chocolat is baked and cooled, mix it with a robot coupe and squeeze it into the moulage of the cocoa pod.
Put the two parts together and pray for the surface that represents the seeds.
Decorate with popcorn.
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