Ocean Coral

The ocean hosts over six thousands species of coral and has been the source of food and habitats for over four thousands species of sea creatures. This coral is inspired from a mushroom coral and sea urchin. The coral brings a lot of elegance to the ocean, but is essential for the growth of sea life.

Hazelnut Praliné

Ingredients Preparation
  • 36g
  • 122g
  • 122g
    Roasted hazelnuts
  • 24g
  • 3g
    Fennel Pollen

Make a caramel with the sugar and water.

Pour over a  silicone mat and leave to set

Break apart caramel into pieces and add to the robot coupe along with roasted hazelnuts to desire consistency.

Add in feuilletine and fennel pollen.

Chocolate Cremeux

Ingredients Preparation
  • 113g
  • 113g
  • 45g
    Egg yolk
  • 45g
  • 102g
    OR NOIR OLAS 67.3%

Make an anglaise

Pour over Chocolate 

Burr mix

Reserve 24 hours before piping.

Raspberry Compote

Ingredients Preparation
  • 140g
    fresh raspberries
  • 28g
  • 4g
  • 10g
    finger lime
  • 42g
    fresh raspberries

Cook raspberry and sugar, cool down

Add Finger lime and cornstarch, burr mix

Reserve in a piping bag.

Chocolate sable

Ingredients Preparation
  • 192g
    A.P. flour
  • 6g
    baking powder
  • 32g
  • 128g
  • 1g
  • 44g
    almond flour
  • 76g
    powdered sugar
  • 12g
    Turbinado sugar
  • 40g
  • 64g
    brown butter

Robot coupe all ingredients together

Roll the dough to 2mm and cut disks 

Place discs over round baking molds. 

Bake at 150°C for 8 minutes 

Cool down and reserve for assembling.

Wild Fennel Cream

Ingredients Preparation
  • 224g
  • 150g
  • 22g
    powdered sugar
  • 1g
    vanilla paste
  • 1g
    Fennel Pollen

Whip all ingredients together to soft peak

Reserve in a piping bag.

Hazelnut Gianduja

Ingredients Preparation
  • 150g
  • 150g

Mix the praline and chocolate together and temper. 

Spread over chablon design of choice. Leave to set.

Cut discs the size of your sable and use it to top the dessert.

Assembly and finishing

Place a Sable dome with an open cavity facing upwards.

Pipe the  cremeux

Pipe the hazelnut praline in the center. 

Pipe the fennel cream on top of praline

Inject thet Compote inside fennel cream

Top with a Gianduja disc.

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