Fluffy beignet sphere
460 grams self-raising flour 10 grams salt 140 grams Trisol 4 eggs 400 ml whole milk 2 cartridges Start by mixing the flour, salt, trisol, eggs, and give it good whisk. Gently incorporate the milk into the batter and add it to a siphon. Charge the siphon with two cartridges and let it rest overnight. […]
Chicken & Smoked Eel Fatcap
200 g chicken 75 g smoked eel 8 g salt 2 eggs 85 g cream 85 g milk Put all the ingredients in a blender and blend until smooth. Pass the mixture through a fine sieve and divide it into two portions. Mix some blanched wild garlic into one portion to give it a green […]
Black Potato Chips
450 g Sweet potato 250 g Potato 400 g Water 70 g Maltodextrin 70 g Isomalt 35 g Glucose powder 14 g Corn starch 5 g Salt 15 g Squid ink powder Peel and dice the potatoes. Cook with water, isomalt, corn starch, glucose, and salt over low heat until soft. Blend with maltodextrin until […]
Apple Merengue
300 gr Apple juice clarified 12 gr Trisol 40 gr Metil water cold 20 gr Albumin 0.6 gr Xanthan gum (1) 0.2 gr Xanthan gum (2) Blend the apple juice with trisol, add the metil water, then add the Albumin and Xanthan (1) and blend. Rest for at least 24 hours. The next day weigh […]
Pea Panna Cotta
300 grams peas (frozen) 150 grams cream 50 grams blanched spinach 300 grams vegetable bouillon 9 grams salt 3 1/2 sheets gelatine Heat the peas, cream, spinach, bouillon, and salt together while mixing until the mixture reaches 80 degrees Celsius. Pass the mixture through a fine sieve. Add the soaked gelatine and stir until fully […]
Vanilla Mousse
28 g water 96 g sugar 96 g cream 288 g mascarpone 480 g cold cream 2 vanilla pods (seeds) 6 g gelatin Combine the water, sugar, cream, mascarpone, cold cream, and vanilla seeds in a saucepan. Heat gently while whisking until smooth and fully combined. Pass the mixture through a fine sieve if necessary, […]
Fig Leaf Glass Recipe
340 fig leaf tea 100 isomalt sugar 20 glucose 25 potato starch First make fig leaf tea. You simply do this by boiling fig leaves with water, optionally adding green coloring if the obtained green color is not as desired. Mix the glucose with the fig leaf tea, the potato starch and the isomalt sugar. […]
Cheese Tuille
90 grams flour 50 grams trisol 20 grams sugar 6 grams salt 100 grams egg white 50 grams parmesan cheese 100 grams melted butter Mix all dry ingredients and give them a mix. Add the egg white, cheese and melted butter. Whisk until a smooth batter forms. Let the batter rest overnight. Spread the batter […]
Double Coloured Chocolate Crisp
150 grams fondant sugar 50 grams glucose syrup 20 grams dark chocolate (70%) 50 grams egg white 50 grams icing sugar 50 grams melted butter 50 grams flour Start by making the chocolate opaline. Combine the fondant sugar and glucose in a saucepan and bring to a boil. At 135°C, add the dark chocolate and […]
Mussel Pie Tee
300 grams mussel cooking liquid 50 grams egg 100 grams flour 25 grams corn starch 6 grams squid ink Pour the mussel cooking liquid into a measuring cup and also add the egg, the flour, the corn starch and the squid ink. Now blend it till it’s a smooth batter with no lumps. To really […]
