Belgian sweet pearl

Recipe

Created by

Jurgen Baert -

Wafers

ingredients	preparation
260g flour 25g DCP-22GT 75ml milk 100g eggs 100g butter 18g yeast 15g sugar 4g salt	Knead all ingredients for 10 min. Let rest for 10 min. Divide into pieces of 12 g each and let rise for 30 min. Bake at 220°C

Crémeux

ingredients	preparation
375ml 40% cream 60g sugar 230g yolk 3,5g Gelatin powder (fish) 21ml water 90g CHM-O38LSUP 30g butter 40ml Bailey’s	Heat cream, sugar and egg yolk to 85°C. Blend in gelatin powder, water and Cacao Barry chocolate. Mix under butter and Baileys at 35°C. Fill silicone moulds. Let it cool and demould. Colour with silver.

Glaze

ingredients	preparation
500ml water 50g Vegetal	Boil together water and vegetal. Dip the crémeux balls in the glaze. Finish with silver powder.

Caramel of Dashi

ingredients	preparation
200g sugar 160g glucose 240ml 40% cream 120ml condensed milk 320g butter 5g Dashi	Caramelise sugar and glucose. Blend in cream and condensed milk. Mix in butter and Dashi.

Laos jelly and orange

ingredients	preparation
200ml orange juice 25ml lemon juice 50g Laos 25ml Kalamansi 250g Syrup 50/50 6g agar 5g Gellan	Boil orange juice, lemon juice, laos, kalamansi and syrup. Blend in agar and gellan. Let cool, mix and pass through a fine sieve.

Structure

Cut the wafer. Put a scoop of crémeux between them. Finish with the jellies and crispy seaweed, ghoa cress, jasmine blossom and seasam.