Flower in the shade

The linden not only offers medicinal properties but also brings a taste of comfort in the shade of a tree, especially as the cities continue to grow.

The point here is that each year the population and the cities grow, throwing a shadow over everything below. Linden is a sustainable tree that is able to grow and flourish even in the shadow.

Recipe

Created by

Anton Shtypa - Chef

Noisette sponge

ingredients	preparation
90g walnut flour 70g brown sugar 1g Maldon salt 25g egg white 35g Egg yolk	Mix in the cuter until smooth paste
80g butter	Prepare noisette butter
Cool to 50 °С, add to the previous mixture and mix again thoroughly until smooth
100g egg white 17g brown sugar 25g sugar	Whip the meringue
Carefully add to the mixture
45g cake flour 3g leavener	Add sieved
Carefully mix the batter Pour in a silicon frame and bake at 150 °C for 20–25 minutes Cool and cut d5 cm round cuts

Streusel

ingredients	preparation
25g butter 25g brown sugar 25g walnut flour 25g cake flour	Mix
45g CHM-P40GHA	Mix the dough, finely grate through and bake the crumbs on baking sheet at 150 °C for 25 minutes Leave to cool and then mix with tempered chocolate
Cover the round-cut sponge with streusel and place in a hemi-sphere mold Leave to stabilize

ingredients

preparation

25g

butter
25g

brown sugar
25g

walnut flour
25g

cake flour

Mix

45g

CHM-P40GHA

Mix the dough, finely grate through and bake the crumbs on baking sheet at 150 °C for 25 minutes

Leave to cool and then mix with tempered chocolate

Cover the round-cut sponge with streusel and place in a hemi-sphere mold

Leave to stabilize

Sauteed pear

ingredients	preparation
100g peeled pear	Peel and cut fresh pear 1*1 macedoine
8g brown sugar	Add
Slightly caramelize in a sauté pan
40g water 5g Linden blossom (dried)	Add linden water
Cook until liquids evaporate Cool

Pear & linden marmalade

ingredients	preparation
90g pear puree 40g linden water 5g linden blossom 10g glucose	Mix
Heat up to 40 °С
15g sugar 3g pectin NH	Add
Bring to a boil
5g lemon juice	Add
Cook for 3 minutes Leave to cool completely

Linden jelly

ingredients	preparation
100g water 10g linden blossom 10g brown sugar 5g Vegetable gelatin	Mix linden water, sugar and vegetable gelatin
Bring to a boil, pour in round moulds (diameter 3 cm) and leave to set

Pear ganache

ingredients	preparation
80g pear puree	Bring to a boil
35g CHM-Q41ALUN 15g CHD-P64EBPU 10g Gelatin paste 1:6	Pour over chocolate and gelatin
Mix with blender until smooth
80g Cream 33% 25g mascarpone cheese	Add cool
Mix with blender until smooth, cover with film and leave to stabilize

For Assembly and Finishing

Take pre-made sponge & streusel hemisphere shells and add pear marmalade and sauteed pear. Then cover with linden jelly and Guayaquil 64 % chocolate plate.

Cover the chocolate plate with pear ganache and decorate with Alunga 41 % chocolate decor and linden jelly.