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.

 

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
    wheat 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
    wheat flour

Mix

  • 45g
    Ghana

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
    Alunga™
  • 15g
    Extra-Bitter Guayaquil
  • 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.

 

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