After Dinner

After Dinner” speaks to the playful soul of Generation Z, a Generation that thrives on sharing playful games and unrepeatable and personalized experiences. After Dinner gives tablemates the uniqueness of a taste experience to live and share.

The dessert is greedy and not forbidden and the drink accompanying the tasting gives it a healthy, purifying and detoxifying touch. The Red Thread is present in all my assignments and represents my point of view on the Generation Z.

The thread unites, since it is a recurring element, but divides, because it represents the two "faces" of the GenZ (healthy / unhealthy, traditional / innovative, local / global, perfect / imperfect). Everything is connected and enclosed in the soul of the GenZ, but everything is the opposite of everything, everything has a clear personality and identity, but everything has no identity, no label (Queer, gender fluid).

Each work presented itself and its alter ego.

Cocoa short pastry

Ingredients Preparation
  • 93g
    Butter 82% fat
  • 77g
    almond powder
  • 26g
    potato starch
  • 106g
    flour w130
  • 1g
    salt
  • 51g
    powdered sugar
  • 1g
    vanilla bean
  • 34g
    eggs

Mix the butter and the powders until sandy

Add sugar, eggs, salt and vanilla pulp and work the product until homogeneous

Spread on a micro-perforated silicone mat

Cover with a microperforated mat and bake at 150°C, 8 min

 

Vanilla financier

Ingredients Preparation
  • 90g
    flour w130
  • 38g
    potato starch
  • 103g
    powdered sugar
  • 64g
    maltitol
  • 1g
    vanilla bean
  • 295g
    egg whites
  • 26g
    tremoline
  • 192g
    Butter 82% fat
  • 103g
    white anhydrous butter
  • 282g
    almond powder
  • 6g
    baking powder

In a food processor mix the flour, starch, powdered sugar and maltitol

Heat the egg white with the tremoline and the vanilla pulp

Add the egg white mixture into the food processor

Bring the butter and the anhydrous butter to a boil

Add the butter into the food processor

Add almond powder and baking powder into the food processor

Spread on a silicone mat

Bake at 165°C, 7,5 min

Fleur de cao and jasmine cremeux

Ingredients Preparation
  • 148g
    milk
  • 391g
    35% cream
  • 16g
    dried jasmine flowers
  • 74g
    glucose DE 60

Pour the jasmine flowers into the liquids, cover with cling film and bring to 70 ° C

Leave to infuse for 10 min

Filter the product and restore liquids with milk

Add the glucose syrup and pour the liquids over the melted chocolate

Emulsify and leave to cool

Use at 28°C

 

Mascarpone cream

Ingredients Preparation
  • 404g
    milk
  • 193g
    35% cream
  • 1,5g
    vanilla bean
  • 386g
    mascarpone
  • 12g
    powdered gelatin (170 bloom)

Heat the liquids with the powdered gelatin and the vanilla pulp to 55°C

Pour liquids over the mascarpone and emulsify with an immersion blender

 

Almond praline

Ingredients Preparation
  • 200g
    Pure Almond With Skin Paste Light Roasted

Melt the chocolate and mix it with the almond paste

Pre-crystallize at 26°C

 

Infusions

Ingredients Preparation
  • 1100g
    litchi puree
  • 25g
    hibiscus infusion
  • 12,5g
    cocoa pulp
  • 2100g
    litchi pure
  • 50g
    elderberry infusion
  • 15g
    cocoa pulp
  • 320g
    blueberry puree
  • 60g
    water
  • 1g
    lavender infusion
  • 16g
    cocoa pulp
  • 24g
    raspberry puree
  • 20g
    rose petals infusion
  • 56g
    water
  • 20g
    cocoa pulp
  • 5100g
    rosehip infusion
  • 15g
    cocoa pulp
  • 6100g
    cocoa nibs infusion
  • 20g
    cocoa pulp

Store in the fridge the numbered bottles.

Assembly and finishing

Pour the cremino into the Monalisa 3D chocolate shell

Pipe the mascarpone cream and let set

Pipe the blackcurrant jelly and let set

Pipe the cream and let it crystallize

Arrange the financier and pipe the mascarpone cream

Repeat the steps

Cap the dessert with the shortcrust pastry

Store in the fridge

 

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