Organic seeds
- Level:
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Difficult
The future is worrying but we are the generation of change, and this seed represents the green and sustainable future that we are capable of creating The flavors are, almond (local product), milk chocolate or noir ibrug, caramelized apple, chanitlly with vanilla. Inspiration arise from optimism, from green sprouts of hope and that only we can change it
Cocoa Cookie
Used products: Cocoa Cookie
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25 gflour
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25 ggloss sugar
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25 gEgg whites
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25 gbutter
Preparation: Cocoa Cookie
Crush the butter.
Mix all the ingredients together and put aside.
Green cookie
Used products: Green cookie
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25 gflour
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25 ggloss sugar
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25 gegg whites
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25 gbutter
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1 gCLR-YELBU01
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2 gF029186
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0.5 gF006751
Preparation: Green cookie
Crush the butter
Mix all the ingredients together and let them rest so that the colors hydrate.
Mix again and put aside.
Creamy Ibrug Chocolate
Used products: Creamy Ibrug Chocolate
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250 gmilk
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2 gatomized glucose
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50 gEgg yolk
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2 piece(s)jelly sheet
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2 piece(s)Vanilla Beans
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205 gCacao Barry® Or Noir™ chocolate
Preparation: Creamy Ibrug Chocolate
Infuse milk and vanilla pods.
Strain and add the glucose, the hydrated gelatin sheets and the egg yolk. Cook at 82°.
Pour in the chocolate and emulsify.
Put aside
Smoked Almond Giandujia
Used products: Smoked Almond Giandujia
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200 gsmoked almond
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100 gsugar
Preparation: Smoked Almond Giandujia
Make a caramel with the sugar and let it cool.
Crush the almond and sugar in the robot coupé.
Finally add the chocolate and finish grinding.
Crunchy Smoked Almond
Used products: Crunchy Smoked Almond
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225 gM-7PAIL
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150 ggianduja smoked almond
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50 gcocoa butter
Preparation: Crunchy Smoked Almond
Melt the cocoa butter and the chocolate.
Mix with the rest of the ingredients.
Put aside.
Caramelized Apple
Used products: Caramelized Apple
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6 ggolden apple
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30 gsugar
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220 gbutter
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1 piece(s)Vanilla Beans
Preparation: Caramelized Apple
Cut the apple into small dice and put aside.
Caramelize the sugar and add the butter and the vanilla pod, thus making a toffee.
Cook the apple in this toffee for 1 minute.
Strain and put aside the caramelized apple.
Chantilly
Used products: Chantilly
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750 gcream
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30 ginverted sugar
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2 piece(s)Vanilla Beans
Preparation: Chantilly
Whip the cream with the inverted sugar and the pulp from the pod.
Put aside.
Black paint
Used products: Black paint
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300 gcocoa butter
Preparation: Black paint
Melt the cocoa butter and chocolate and mix.
Assembly and finishing
Layer the crispy, creamy and caramelized apples and freeze.
Heat the paint, bath and put aside.
Cook the cookies in the molds at 210° for 3 minutes.
Decorate the piece with the cooked biscuits and the sprouts.
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