Trésor Jeunesse (Youth Dew)

Recipe

Created by

Sabine Dubenkropp - German finalist at the World Chocolate Masters 2015, works at Confiserie Mélanie in Berlin

Financiers à la Châtaigne

ingredients	preparation
300g brown butter 0.5g salt 25g chestnut tree honey 113g chestnut flour 1g baking powder 250g icing sugar 138g almond flour 300g egg white Q.S. chopped nuts	Mix together butter, salt and honey. Mix together flour, baking powder and icing sugar, and add egg whites in 3 parts while stirring. Mix in butter-honey mixture, fill silpat mould and sprinkle nuts on top. Bake at 170°C for 10-12 minutes.

Paté de Fruit Goji berry and Barberry

ingredients	preparation
200g Fruit'Purée Goji Capfruit 100g Fruit'Purée Pear Williams Capfruit 300g sugar 6g pectin 90g glucose 3spoon(s) lime juice 75g barberries	Boil together Fruit'Purée Goji Capfruit, Fruit'Purée Pear Williams Capfruit and half of sugar. Mix together second half of sugar and pectin, whisk into fruit purees and bring to a boil. Add glucose and heat up to 106°C. Whisk in lime juice and barberries, and pour onto silpat.

Ganache with Nibs

ingredients	preparation
150g CHM-Q41ALUN 100g cream Q.S. NIBS-S	Heat cream up to 80°C and pour onto chocolate. Emulsify, starting in the centre of mixture. Pour onto silpat, decorate with cocoa nibs and leave to crystallise.

Decoration

ingredients	preparation
Q.S. caramelised almonds, hazelnuts and pistachios Q.S. goju berries (dried) Q.S. barberries (dried) Q.S. Cacao Barry® chocolate Q.S. gold powder	Pipe dot of tempered chocolate. Arrange nuts and berries in chocolate. Sprinkle with golden glitter.

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