Bone marrow tartelette
250 grams bone marrow 30 grams beef stock 2 grams squid ink 5 grams sugar 8 grams egg yolk 1 gram salt 85 grams flour Place the bone marrow on a metal tray and toast it at 200 degrees Celsius for 30 minutes. You can also do this on a barbeque for a good smokey […]
Sweet tartelette
160 grams flour 15 grams egg yolk 60 grams water 20 grams sunflower oil 30 grams sugar 3 grams salt Transfer the flour on your worktop and use the bowl to make a well in the middle. Fill it with the egg yolk, the water, the sunflower oil, the sugar and the salt. Then start […]
Apricot & carrot tartelette
1 carrot 350 grams apricots 2 cinnamon sticks 40 grams ginger syrup 20 grams glucose 80 grams icing sugar 100 grams isomalt sugar Knife tip xanthan gum 2 grams marigold leaves Peel a carrot and cut in half. Then cut 100 grams in even pieces. Transfer it into a saucepan. Now cut the apricots in […]
Caramel and chocolate tartelette
200 grams sugar 40 grams water 10 grams glucose 100 grams hazelnuts 25 grams cacao powder 50 grams egg white Mix the sugar with the water and the glucose. Heat this up till the sugar starts to caramelize. It needs to be a light golden caramel. Then add the hazelnuts and while stirring caramelize it […]
Carabinero tartelette
3 carabinero’s 3 grams salt 70 grams tomato paste 120 grams butter 3 sprigs basil First separate the heads from the tail of the carabinero’s and peel the tails. Also remove the intestines. The tails I later on use to make a tartare to fill the tartelette. Then crush or blend the carabinero heads into […]
Scallop tartelette
5 scallops 20 grams beaten egg 10 grams olive oil 10 grams butter 5 grams black sesame seeds 10 grams samphire 85 grams flour First open up the scallops. The scallop I use later on to fill the tartelette, the beard for a scallop cream and the coral for the tartelette dough. These corals where […]
Muscovado flan
80 grams muscovado sugar 500 grams cream 1 vanilla pod 3 grams salt 130 grams egg yolk Transfer the muscovado sugar in a saucepan and heat this on a low heat till it’s melted. Once it’s melted and it starts to bubble directly while stirring add the cream. Then turn off the heat. Now cut […]
Edible oyster shell
300 grams fish broth 70 grams flour 70 grams oat flour 25 grams corn starch 3 grams salt 2 grams squid ink Pour the fish broth into a measuring jar and also add the flour, the oat flour, the corn starch and the salt. Now blend this till smooth. Then pour half of the batter […]
Onion taco
4 onions 55 grams egg white 45 grams sunflower oil 15 grams sugar 6 grams salt 30 grams flour First cut the onions in half and clean them. Now slice them in thin slices. Then add a drizzle of oil to a cold pan and glaze the onion on the lowest heat till they have […]
Buckwheat tuille
60 grams egg white 40 grams sunflower oil 10 grams butter 10 grams sugar 3 grams salt 25 grams regular flour 25 grams buckwheat flour Mix the egg white with the sunflower oil, the butter, the sugar, the salt, the regular flour and the buckwheat flour. Blend this till smooth. Then spread it on a grain tuille mold. Bake it at […]
