“Achoo” colate

1. Put pomaded butter, sugar powder, salt into the mixer ball, and mix it using beater. 

2. Add whole egg(30℃) in several times. 

3. Add the sifted ingredients (cake flour, almond powder, corn starch, cocoa powder) and mix it well. 

4. After kneading it slightly, cover it in a wrap, and store it in refrigerator. 

5. Roll the dough into 2mm thickness and cut with a cutter, and bake in a convection oven, at 170℃ for 12 minutes.

The cutter size: oval cutter (5x3.2cm)

1. Heat all the ingredients. 

2. Cool them and harden it in the tray.

3. Dice the mixture and use it. 

Heat

Slice

1. Boil  the honey, water, sugar, the juice of lemon, lemon zest, bellflower root

2. Sieve the mixture and cool it. 

3. Slice the pear and put it with the syrup in the vaccum pack. And store it in a vaccum. 

4. Store it in the refrigerator.

5. Remove the water, roll it, and cut it at 1cm interval.

Heat

Slice

1. Boil  the honey, water, sugar, the juice of lemon, lemon zest, bellflower root

2. Sieve the mixture and cool it. 

3. Slice the pear and put it with the syrup in the vaccum pack. And store it in a vaccum. 

4. Store it in the refrigerator.

5. Remove the water, roll it, and cut it at 1cm interval.

Heat

Add

1. Heat the pear puree, The juice of lemon, and gelatin mass. 

2. At 40℃, control the concentrate after putting sugar+NH Pectin + Locust bean gum, trehalose 

3. Cool the mixture when it reaches the proper temperature and store it in the refrigerator.

4. Mix it in the thermomixer before using the mixture.

5. Use the mixture with piping bag.

Mix

1. Melt the chocolate.

2. Add Paillete Feuilletine and lemon zest, and mix it well. 

3. After hardening, Break it into a proper size.

Mix

Add

1. Put the cool unsalted butter and sugar into the food processor. Ground it in the processor.  

2. Add the sieved powder ingredient (cake flour, almond powder, coconut powde) and coconut long into the processor. + Vanilla essence.

3. Cover the baking pan with silicone paper, and roll out the dough . Break the dough finely with the whipper. 

4. Bake it convection oven at 160℃ for 7 minutes. Blend it with the whipper and bake it again for 6 minutes.

Mix

Add

1. Put the cool unsalted butter and sugar into the food processor. Ground it in the processor.  

2. Add the sieved powder ingredient (cake flour, almond powder, coconut powde) and coconut long into the processor. + Vanilla essence.

3. Cover the baking pan with silicone paper, and roll out the dough . Break the dough finely with the whipper. 

4. Bake it convection oven at 160℃ for 7 minutes. Blend it with the whipper and bake it again for 6 minutes.

Heat

Mix

1. Heat milk 1/2, sugar 1/2, unsalted butter, and whipping cream.

2. Mix the yolk, milk 1/2, sugar1/2, and T-45 well. 

3. Put the first mixture into the second mixture and put the mixture into a pot. Heat the pot (83℃).

4. Mix it with the chocolate.

Mix

Whip

Add

1. Melt the chocolate and butter (45~55℃).

2. Mix the whole egg(30℃) and sugar using the whipper.  

3. Put chocolate-butter mixture into the whipped whole egg and mix it. Add salt, vanilla essence, and spicy powder.

4. Put the sieved powder ingredients (hazelnut powder, plant-based protein powder, baking powder) and mix it well.  

* Before the above step, sieve the powder type ingredients and store it in oven (50℃).0

5. Panning it into a baking pan (40x60), and bake it in deck oven at 180℃/160℃ for 30 minutes. (The amount of ingredient is for one sheet.)

6. After cooling, dice it. 

Tempering

Sprinkle

Bottom shell

1. Wrap the molded chocolate and chopstick with plastic wrap. 

2. Dip it into the chocolate (Extra- Bitter Guayaquil 64%) to make a thin shell, take it out, and attach the baked choco sable to the bottom before it hardens.  

3. Put the prepared bellflower root ganache(30℃) into a bowl and dip the above thinly into the bowl and take it out. 

Top shell

1. Wrap the molded chocolate and chopstick with plastic wrap. 

2. Dip it into the chocolate (Extra- Bitter Guayaquil 64%) to make a thin shell and take it out.

3. Put the prepared bellflower root ganache(30℃) into a bowl and dip the above thinly into the bowl and take it out. 

4. Make a hole in the middle. 

The cutter size: oval cutter (5x3.2cm)

Heat

Mix

1. Heat the whipping cream and dried bellflower root. (Before that, weigh the whipping cream and dried bellflower root together.)

2. Sieve the dried bellflower root and then blend it with chocolate.

3. Use it at 30℃.

Put the bottom shell on the scale.

Put the following step: Diced sheet 5g → Zephyr Caramel Cruncy 2g → Crème pâtissière chocolate 15g → Pear jelly 17g → Put the top shell → honey bellflower root pear 12g → Yuzu honey jelly 4g → Decorate it with gold and herbs.