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 […]
Green Herb Pie Tee
300 grams vegetable broth 20 grams spinach 40 grams green herbs (tarragon, basil & parsley) 50 grams flour 50 grams rice flour 25 gram corn starch 50 grams egg 3 grams salt First bring the vegetable broth to a boil and once it’s boiling add the spinach, dill & wasabi paste. Now directly cool this […]
Dark Miso Pie Tee
280 grams fish broth 30 grams dark miso paste 6 grams squid ink 50 grams flour 50 grams rice flour 25 grams corn starch 50 grams egg Pour the broth into a measuring cub and add the miso paste, the squid ink, the flour, the rice flour, the corn flour and the egg. Now blend […]
Puff Pastry with Caramel Powder
Puff pastry is built from two essential components: For the Beurrage: 350 grams butter 75 grams flour Method: For the Détrempe: 300 grams flour 5 grams sugar 5 grams salt 125 grams ice-cold water 65 grams butter 7 grams white wine vinegar Method Lamination Baking For the Caramel Powder: 150 grams sugar 75 grams water […]
Herb Tuilles
20 grams soft herb leaves (tarragon, parsley, etc.) 60 grams egg white 40 grams neutral oil 10 grams sugar 3 grams salt 10 gram butter 50 grams flour Mix the herbs with the egg white, the neutral oil, the sugar, the salt and the butter. Now blend this till smooth. Once smooth add the flour […]
Wild Garlic Tartelette
20 grams wild garlic leaves 40 grams water 20 grams olive oil 15 grams egg yolk 3 grams salt 160 grams flour Mix the wild garlic leaves with the water, the olive oil, the egg yolk and the salt. Then blend it till smooth. Insure it has an even color otherwise you need to blend […]
Fig Leaf Pressing Tuille
45 g fig leaves green oil 45 g blent isomalt sugar 45 g flour 50 g egg white 5 g corn starch 3 g active charcoal Blend all the ingredients in a small blender, spread the batter over the stencil, then remove it and bake the leaves at 160C for around 5 minutes and warm […]