Taste of the Source
Apricot is the taste familiar since I was a kid. This reminds me of my home, my roots. Like a rock, that harbours corals and gives home to a new life of an eco-system.
Recipe
Sponge with poppy seed fibre
| ingredients | preparation |
|---|---|
|
Mix |
|
Add |
|
Mix, add |
Mix thoroughly, spread in a silicon frame and leave to set for 15 minutes, bake at 150 °C for 20 minutes. |
|
Walnut sable
| ingredients | preparation |
|---|---|
|
Mix |
|
Add |
Mix the dough, roll a 3 mm thick layer and cut 3 x 10 cm rectangles. Bake between perforated mats at 150 °C for 20 minutes. |
|
Apricot ganache
| ingredients | preparation |
|---|---|
|
Bring to a boil |
|
Pour over chocolate |
Emulsify with blender |
|
|
Add |
Mix the emulsion, pour in a piping bag and leave to stabilize. |
|
Apricot marmalade
| ingredients | preparation |
|---|---|
|
Mix and heat to 40 °C |
|
Add and mix gradually with a whisk |
Bring to boiling and cook for 3 minutes. Leave to cool completely. |
|
Chocolate tube
| ingredients | preparation |
|---|---|
|
Temper the chocolate and pour over texture transfer sheet (10 x 7 cm). Roll a tube and leave to stabilize. |
For Assembly and Finishing
Take walnut sable rectangle, add apricot ganache and place chocolate tube. Put poppy seed fibre sponge in the tube, add apricot ganache and apricot marmalade. As a finishing step, place chocolate coins, decorate with apricot ganache drops, marmalade, thyme and walnut sable crumbs. |