INNOVATION

On a crispy crumble base in a shape of a halved cocoa pod, apricot gel is layed, flavoured by lavender of Tihany (Historical location of Hungary). On top of the base soft hazelnut sponge balls, salty caramel chantilly and milk chocolate cremeux drops are sitting. The dessert is crowned with fresh apricot-lavender pearls and Piemont hazelnut pieces and decorated with very thin chocolate sticks.

Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together.
Although I want to speak to the world through my creations, I don’t want to forget my roots either, the fact that I was born and raised in Hungary. That’s why I present iconic Hungarian ingredients in my desserts.
INNOVATION and implementing new technologies in our profession and our life is essential to protect, save and ensure our future. The complexity of my fresh patisserie both in taste and texture represent this thought.

Soft Hazelnut Sponge

Ingredients Preparation
  • 138g
    eggs
  • 95g
    Ground Piemont Hazelnut
  • 75g
    sugar

Whisk

Whisk to a paste.

  • 20g
    flour T45

Add

  • 30g
    egg white
  • 19g
    sugar

Make meringue with

Fold all together.

  • 38g
    melted butter

Then finally mix in

Pipe in a half sphere mold and bake at 180°C circa 10 min.

Apricot Lavender Gel

Ingredients Preparation
  • 280g
    Apricot Purée 100%
  • 20g
    lavender

Infuse

Strain and rescale.

  • 3g
    SOSA Gelificant Vegetal
  • 2g
    agar agar

Boil infused puree with

Cool it down.

Sea Salt Caramel Chantilly

Ingredients Preparation
  • 1g
    Gelatine

Hydrate

  • 5g
    water

With

  • 110g
    icing sugar

Caramelize

  • 69g
    milk

Deglaze with warm

  • 275g
    cream

and

When sugar is melted completely add hydrated gelatine and pour over chocolates.

  • 138g
    Zéphyr™ Caramel
  • 28g
    Alto El Sol
  • 2g
    sea salt

Blend and leave in the fridge for overnight.

Use next day.

Alunga Chocolate Cremeux

Ingredients Preparation
  • 6g
    Gelatine

Hydrate

  • 30g
    water

With

  • 143g
    milk
  • 143g
    cream
  • 68g
    egg yolks

Heat milk and cream to 90°C, then pour over egg yolks

Cook them as an anglaise to 83°C and add soaked gelatine immediately.

  • 160g
    Alunga™

Pour over the chocolate

Make an emulsion.

Apricot Lavender Pearl

Ingredients Preparation
  • 100g
    apple juice
  • 10g
    lavender

Infuse

Strain and rescale.

  • 130g
    apricot puree
  • g
    Infused Apple juice
  • 3g
    agar agar

Boil

Cool to 50°C.

Place the mixture in a plastic bottle.

Drop mixture in cold oil.

Strain and rinse with lukewarm water.

Hazelnut Crumble Base

Ingredients Preparation
  • 125g
    butter
  • 125g
    Piemont Hazelnut Powder
  • 125g
    Flour T55
  • 125g
    demerara sugar
  • 2g
    ground cinnamon
  • 2g
    salt

Mix

Mix all ingredients above.

Bake at 160°C approx. 16-18 minutes.

  • 289g
    Baked crumble
  • 31g
    Tempered Cocoa Butter

Mix

Place and press into a desired mold.

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