Waves of Flavour

I chose unsweetened Oud Beersel Kriek beer as a local product.
The addition of the beer to the baba paste syrup unleashes its fruity aroma and taste.
The whole thing is accompanied with ALTO EL SOL dark chocolate, giving a delicious aroma of vanilla and the natural sugar of red fruits. This combination of ingredients emphasises the flavour of the red fruits and the KRIEK beer. Reducing the quantity of sugar has the effect of enhancing each ingredient.
I used ruby chocolate to create the pots. The cake can be savoured by itself. It does not require any external ingredients to be served with it. The very act of eating it raises questions about environmental conservation.

Baba paste

Ingredients Preparation
  • 90g
    milk
  • 6g
    baking powder
  • 17g
    sugar (1)
  • 3g
    salt
  • 107g
    eggs
  • 203g
    flour

Combine all ingredients until gluten is formed

  • 41g
    softened butter

Add

Divide into 25g pieces.
allow to rise for 30 min.
Cook for 20 minutes at 150ºC.

Kriek beer syrup

Ingredients Preparation
  • 300g
    kriek beer
  • 30g
    sugar (1)
  • 60g
    fresh raspberries
  • 0.5pod(s)
    vanilla

Heat and sieve.

Cherry and raspberry jam

Ingredients Preparation
  • 30g
    fresh raspberries
  • 105g
    fresh cherries
  • 0.5pod(s)
    vanilla
  • 45g
    kriek beer
  • 5g
    sugar (1)
  • 3g
    pectin
  • 2g
    Red shiso leaves

Cook all ingredients and make a jam.

Chocolate cream

Ingredients Preparation
  • 80g
    milk
  • 40g
    kriek beer
  • 5g
    sugar (1)
  • 30g
    Egg yolk
  • 5g
    corn starch

Cook until mixture coats back of spoon.

  • 50g
    Alto El Sol

Add.

  • 100g
    Whipped cream 40%

When cooled, add.

Chocolate sablé

Ingredients Preparation
  • 117g
    pastry flour
  • 29g
    corn starch
  • 29g
    Cocoa powder
  • 100g
    hazelnut powder
  • 145g
    brown sugar
  • 4g
    sea salt
  • 1pod(s)
    vanilla

Add all the ingredients and roll out to 5 mm thick.
Cook for 20 minutes at 150 ºC.

White chocolate ganache

Ingredients Preparation
  • 250g
    Cream 40%
  • 0.5pod(s)
    vanilla

Heat

  • 100g
    Zéphyr™

Add

  • 50g
    fresh raspberries
  • 30g
    Kirsch

Wmulsify well

Kadaif

Fry the Kadaif in oil at 170ºC

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