1. Mix.

1. Add and mix in until well absorbed.

1. Add and mix in.

1. Roll out to 3 mm thickness.
2. Cut out taco shapes (and make decorative floral incisions according to your taste).
3. Bake at 170°C for 15 min.

1. Cook on low heat.

1. Add and mix in.
2. Leave to cook for another 3-5 min.
3. Take away from the heat.

1. Briefly mix in.

1. Pipe into small rectangular silicon moulds of 15 mm wide x 60 mm (15 mm high).
2. Freeze.
3. (alternatively: spread into frame at 15 mm high and freeze. After freezing, cut out the desired shapes and freeze again).

1. Beat together for 10 minutes.

1. Add and mix.

Beat together and add the previous mixture.

1. Finally fold into the batter until well incorporated.

1. Hydrate.

1. Heat to about 50°C.
2. Immediately mix in the gelatine.

1. Pour the above onto the mascarpone and mix well.

1. Seal, store in the fridge for one night to whip the next day.

1. Hydrate.

1. Heat to 50°C.
2. Immediately mix in the gelatine.

1. Pour the hot cream onto the chocolate.
2. Emulsify.

1. Add and mix in.

1. Seal, store in the fridge for one night to whip the next day.

1. Prepare the insert in small rectangular silicon moulds:
2. Pipe in the mascarpone Chantilly
3. Insert the frozen wild strawberry compote
4.  Finish with almond Joconde 
5. Freeze
6. After freezing: glaze with a mix of white chocolate W and cocoa butter (50/50)
7. Whip the ylang ylang ganache and pipe on top of the frozen insert.
8. Place a taco shell on both sides of the patisserie.
9. Finish with freshly diced strawberries and fresh herbs.