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.
Recipe
Hazelnut Praliné
| ingredients | preparation |
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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
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Make an anglaise Pour over Chocolate Burr mix Reserve 24 hours before piping. |
Raspberry Compote
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Cook raspberry and sugar, cool down Add Finger lime and cornstarch, burr mix Reserve in a piping bag. |
Chocolate sable
| ingredients | preparation |
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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 |
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Whip all ingredients together to soft peak Reserve in a piping bag. |
Hazelnut Gianduja
| ingredients | preparation |
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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. |