Cornabria Blossom, Atsina Cress and praline with cocoa sand

• Cornabria Blossom®
• tuile
• cream pastry
• white couverture
• hollow couverture balls

For the praline:

• 5 dl of milk
• 1 kg white couvoure Ivoire
• 1 dl likor 43
• 2cl sugar syrup
• 50 g Cornabria Blossom
• 1 cl rum
• 100 g of glucose
• 100 g invert sugar

For the cocoa sand:

• 300 g of butter
• 200 g of flour
• 100 g of sugar
• 1 egg
• 50 g of cocoa powder
• 4 Sechuan Buttons®

For the gel with Atsina Cress:

• 1 l apple juice
• 10 cups of Atsina® Cress
• 10 g of agar

Melt the couverture au bain-marie. Heat the milk with the other ingredients to 48°C and mix with the couverture. Fill hollow balls with the mass and close with a little white couverture.

Then roll the balls through tempered white couverture and the cocoa sand. For the cocoa sand, chop the Sechuan Buttons®, mix with the other ingredients to crumb and bake in the oven at 180°C until golden brown.

Allow to cool and grind to powder. For the gel, bring the juice and agar to a boil, allow to set, blender smooth with the cress and pass through a fine sieve.

Pipe the cream pastry on the plate, spoon some sand on the cream, place the praline on top, spray the gel and garnish with the Cornabria Blossom® and the other components.

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Spa & Golfresort Weimarerland

Weimarer Str.60 – Blankenhain
T  0049 3645961640
www.golfresort-weimarerland.de

Recipe: Marcel Fischer
Source: Pâtisserie & Desserts - 49