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 […]
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 […]
