Building garden
Recipe

Dacquoise
Ingredients | Preparation |
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Make merengue with egg white, brown sugar (158g), dried albumen and glucose. Sieve other dry mixtures and mix with the meringue lightly. Add olive oil. Pipe it into the mold. |
Fruit jam
Ingredients | Preparation |
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Mix sugar, trehalose and pectin. Mix it with puree and vanilla beans, then boil down. Add yuzu juice and yuzu zest. |
Glaçage Inaya™
Ingredients | Preparation |
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Mix and melt chocolate, Brillance Noir and olive oil. Glacage at approximately 35℃. |
Ganache Celeri
Ingredients | Preparation |
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Warm ananas puree, celery puree and invert sugar. Mix with chocolates and emulsify. When it becomes below 40℃, add butter and other ingredients. |
Praline Zephyr Caramel™
Ingredients | Preparation |
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Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them. |
Praline Zephyr Caramel™
Ingredients | Preparation |
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Add Praline Almond paste and finely crushed Tuile chocolat almond with melted chocolate and mix them. |
Tuile Chocolat Amande
Ingredients | Preparation |
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Warm water and butter until melted. Add dry mixture and sugar and mix. Lightly smooth on baking sheet. Bake at 170℃ for 12 min. |
Imbibage
Ingredients | Preparation |
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Add sugar and make syrup. When it is cool down, add whisky. |
Chocolate Dough
Ingredients | Preparation |
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Melt chocolates (Cacao Barry - Zephyr Caramel™ 35% and Cacao Barry - Inaya™ 65%) and butter together. Sieve cacao powder, soybean powder, flour T55, baking powder and salt, then mix with glucose (120g) and whole egg. Mix everything together. Make meringue with glucose, egg white, sugar, trehalose and dried albumin. Mix everything together. |
Dacquoise
Ingredients | Preparation |
---|---|
|
Make merengue with egg white, brown sugar (158g), dried albumen and glucose. Sieve other dry mixtures and mix with the meringue lightly. Add olive oil. Pipe it into the mold. |