Chamomile

The taste and peace of home can be presented by a dessert – this is my aim with Chamomile. In this creation, I collected and connected the best ingredients from Alföld and Hortobágy: the pleasant chamomile flower, the surprising Hungarian rice and the sweet apple with pure Evocao chocolate. Actually, this dessert is a milk rice, transformed into art, which can remind anyone of their childhood.

Cocoa Sponge (38 portions)

Ingredients Preparation
  • 59g
    milk
  • 1piece(s)
    Egg
  • 135g
    sunflower honey
  • 54g
    sunflower oil
  • 67g
    flour T45
  • 2g
    baking powder
  • 1g
    baking soda
  • 0.5g
    vanilla powder

Mix milk, egg, honey and oil. 

Sieve together flour, cocoa powder, baking powder, baking soda and vanilla. 

Then mix together all the liquids. 

Pipe 9 g in the mold and bake at 170°C for 5 minutes.

 

Chamomile Milk Rice (35 portions)

Ingredients Preparation
  • 340g
    milk
  • 15g
    chamomile flower from Alföld
  • 75g
    Valoryz white rice
  • 190g
    cream 35%
  • 21g
    sugar
  • 0.4g
    vanilla powder
  • 0.8g
    salt

Warm milk and infuse chamomile for 7 minutes.

Strain and rescale. 

Cook rice with infused milk and cream.

At the end add sugar, vanilla and salt.

 

Apple Confit (35 portions)

Ingredients Preparation
  • 180g
    fresh apple juice
  • 90g
    fresh lemon juice
  • 81g
    glucose syrup
  • 2piece(s)
    lemon zest
  • 21g
    sugar
  • 8g
    pectin
  • 270g
    diced apples

Warm apple juice and lemon juice with glucose syrup and lemon zest at 45°C.

Mix in sugar and pectin and bring to boil. 

Cook for a minute then add apples. 

Cook for another minute.

 

 

Evocao Whipped Ganache (35 portions)

Ingredients Preparation
  • 170g
    cream 35%
  • 17g
    trimoline
  • 85g
    Evocao™ WholeFruit Chocolate
  • 182g
    cream 35%

Warm 170 g cream with trimoline to 45°C. 

Melt Evocao, mix well and make emulsion with hand blender. 

Add 182 g cream and blend it again.

 

Almond Sable (35 portions)

Ingredients Preparation
  • 300g
    butter
  • 180g
    icing sugar
  • 500g
    Flour T55
  • 63g
    almond flour
  • 5g
    salt
  • 110g
    eggs

Cream butter with sugar. 

Add flour, almond flour and salt. 

Finally mix the eggs in.

 

Tuille (35 portions)

Ingredients Preparation
  • 21g
    egg white
  • 36g
    icing sugar
  • 52g
    flour T45
  • 65g
    cream 35%

Mix all ingredients. 

Bake at 160°C for 5 minutes.

 

Velvet Spray White

Mix

Velvet Spray Yellow

Ingredients Preparation
  • 2g
    fat soluble yellow colouring
  • 0.2g
    brown fat soluble colouring

Mix.

Assembly and finishing

Pipe the Chamomile milk rice to the bottom of the tart. Top with a layer (16g ) Apple confit. Place the cocoa sponge disk over the confit then cover it with the Evocao whipped ganache. 
Then spray the top of the dessert with white velvet spray then spray the middle of the Chamomile flower with the yellow color. Decorate it with the elegant tuille.

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