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 |
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Mix |
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Add |
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Mix, add |
Mix thoroughly, spread in a silicon frame and leave to set for 15 minutes, bake at 150 °C for 20 minutes. |
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Walnut sable
| Ingredients | Preparation |
|---|---|
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Mix |
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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. |
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Apricot ganache
| Ingredients | Preparation |
|---|---|
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Bring to a boil |
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Pour over chocolate |
Emulsify with blender |
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Add |
Mix the emulsion, pour in a piping bag and leave to stabilize. |
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Apricot marmalade
| Ingredients | Preparation |
|---|---|
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Mix and heat to 40 °C |
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Add and mix gradually with a whisk |
Bring to boiling and cook for 3 minutes. Leave to cool completely. |
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Chocolate tube
| Ingredients | Preparation |
|---|---|
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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. |