Taste of the Source

Apricot is the taste familiar since I was a kid. This reminds me of my home, my roots. Like a rock, that harbours corals and gives home to a new life of an eco-system.

Recipe

Created by

Anton Shtypa - Chef

Sponge with poppy seed fibre

ingredients	preparation
75g walnut flour 22g Cornstarch 25g Poppy seed fibre 6g leavener 30g brown sugar	Mix
47g walnut oil	Add
115g apricot puree	Mix, add
Mix thoroughly, spread in a silicon frame and leave to set for 15 minutes, bake at 150 °C for 20 minutes.

Walnut sable

ingredients	preparation
50g walnut flour 50g powdered sugar 50g cake flour	Mix
32g coconut butter 9g water	Add
Mix the dough, roll a 3 mm thick layer and cut 3 x 10 cm rectangles. Bake between perforated mats at 150 °C for 20 minutes.

ingredients

preparation

50g

walnut flour
50g

powdered sugar
50g

cake flour

Mix

32g

coconut butter
9g

water

Add

Mix the dough, roll a 3 mm thick layer and cut 3 x 10 cm rectangles.

Bake between perforated mats at 150 °C for 20 minutes.

Apricot ganache

ingredients	preparation
80g apricot puree 10g glucose	Bring to a boil
130g CHD-P64EBPU	Pour over chocolate
Emulsify with blender
10g coconut butter	Add
Mix the emulsion, pour in a piping bag and leave to stabilize.

Apricot marmalade

ingredients	preparation
100g apricot puree 15g glucose 20g brown sugar 3g Thyme petals	Mix and heat to 40 °C
10g brown sugar 3g pectin NH	Add and mix gradually with a whisk
Bring to boiling and cook for 3 minutes. Leave to cool completely.

ingredients

preparation

100g

apricot puree
15g

glucose
20g

brown sugar
3g

Thyme petals

Mix and heat to 40 °C

10g

brown sugar
3g

pectin NH

Add and mix gradually with a whisk

Bring to boiling and cook for 3 minutes.

Leave to cool completely.

Chocolate tube

ingredients	preparation
150g CHD-O70FLEU	Temper the chocolate and pour over texture transfer sheet (10 x 7 cm). Roll a tube and leave to stabilize.

ingredients

preparation

150g

CHD-O70FLEU

Temper the chocolate and pour over texture transfer sheet (10 x 7 cm).

Roll a tube and leave to stabilize.

For Assembly and Finishing

Take walnut sable rectangle, add apricot ganache and place chocolate tube. Put poppy seed fibre sponge in the tube, add apricot ganache and apricot marmalade. As a finishing step, place chocolate coins, decorate with apricot ganache drops, marmalade, thyme and walnut sable crumbs.