Belgian sweet pearl
Recipe
Wafers
| ingredients | preparation |
|---|---|
|
Knead all ingredients for 10 min. Let rest for 10 min. Divide into pieces of 12 g each and let rise for 30 min. Bake at 220°C |
Crémeux
| ingredients | preparation |
|---|---|
|
Heat cream, sugar and egg yolk to 85°C. Blend in gelatin powder, water and Cacao Barry chocolate. Mix under butter and Baileys at 35°C. Fill silicone moulds. Let it cool and demould. Colour with silver. |
Glaze
| ingredients | preparation |
|---|---|
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Boil together water and vegetal. Dip the crémeux balls in the glaze. Finish with silver powder. |
Caramel of Dashi
| ingredients | preparation |
|---|---|
|
Caramelise sugar and glucose. Blend in cream and condensed milk. Mix in butter and Dashi. |
Laos jelly and orange
| ingredients | preparation |
|---|---|
|
Boil orange juice, lemon juice, laos, kalamansi and syrup. Blend in agar and gellan. Let cool, mix and pass through a fine sieve. |
Structure
Cut the wafer. Put a scoop of crémeux between them. Finish with the jellies and crispy seaweed, ghoa cress, jasmine blossom and seasam. |