Rebirth
In recent years, environmental problems related to microplastics, and waste discharged into the sea have increased. I hope that these problems will be resolved gradually. I take the side of showing an optimistic vision by presenting how nature has the capacity to decompose waste and include it for its own regeneration.
The beer is made in the traditional way, using natural yeast and cherries grown in the region to add aroma and sweetness.
I chose the savarin cake to fully enjoy the flavors of the local Kriek beer made from wild cherries.
With the help of the chocolate combined with the red fruits and the flavor of the timut pepper contained in the shortbread, I have developed a fresh and easy to eat pastry with a low sugar content.
Recipe
Pâte à baba
| Ingredients | Preparation |
|---|---|
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Put the milk and egg to 30°C and combine with the yeast. |
Confiture rouge
| Ingredients | Preparation |
|---|---|
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Finely chop the cherry tomatoes. |
Sirop de bière
| Ingredients | Preparation |
|---|---|
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Place all ingredients in a saucepan and heat up to 60°C. |
Crème pâtissière au chocolat et bière
| Ingredients | Preparation |
|---|---|
|
Heat the milk and cook the egg yolk, trehalose and corn starch. |
Sablé chocolat
| Ingredients | Preparation |
|---|---|
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Mix in a mill the salt and pepper. |
Tuile rouge
| Ingredients | Preparation |
|---|---|
|
Mix all ingredients with a hand mixer. |
Assembly and finishing
Moulding the chocolate in its original shaped mould. |