Charcoal taco sablé

Ingredients: Charcoal taco sablé

  • 40 g
    icing sugar
  • 55 g
    butter
  • 15 g
    almond powder

Preparation: Charcoal taco sablé

  1. Mix.

Ingredients: Charcoal taco sablé

  • 30 g
    Egg

Preparation: Charcoal taco sablé

  1. Add and mix in until well absorbed.

Ingredients: Charcoal taco sablé

  • 115 g
    flour
  • 2,5 g
    Organic Activated Charcoal Powder
  • 1 g
    salt

Preparation: Charcoal taco sablé

  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.

Wild strawberry compote

Ingredients: Wild strawberry compote

  • 100 g
    fresh strawberry cubes
  • 10 g
    lemon juice

Preparation: Wild strawberry compote

  1. Cook on low heat.

Ingredients: Wild strawberry compote

  • 6 g
    sugar
  • 1,5 g
    pectin

Preparation: Wild strawberry compote

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

Ingredients: Wild strawberry compote

  • 25 g
    wild strawberries diced

Preparation: Wild strawberry compote

  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).

Almond Joconde

Ingredients: Almond Joconde

  • 105 g
    almond powder
  • 105 g
    icing sugar
  • 150 g
    eggs

Preparation: Almond Joconde

  1. Beat together for 10 minutes.

Ingredients: Almond Joconde

  • 28 g
    Flour sieved

Preparation: Almond Joconde

  1. Add and mix.

Ingredients: Almond Joconde

  • 100 g
    egg white
  • 15 g
    sugar

Preparation: Almond Joconde

Beat together and add the previous mixture.

Ingredients: Almond Joconde

  • 22 g
    melted butter

Preparation: Almond Joconde

  1. Finally fold into the batter until well incorporated.

Mascarpone chantilly

Ingredients: Mascarpone chantilly

  • 4 g
    Gelatin
  • 24 g
    water

Preparation: Mascarpone chantilly

  1. Hydrate.

Ingredients: Mascarpone chantilly

  • 400 g
    Cream 40%
  • 40 g
    sugar

Preparation: Mascarpone chantilly

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

Ingredients: Mascarpone chantilly

  • 200 g
    mascarpone

Preparation: Mascarpone chantilly

  1. Pour the above onto the mascarpone and mix well.
  1. Seal, store in the fridge for one night to whip the next day.

Whipped ganache ylang ylang

Ingredients: Whipped ganache ylang ylang

  • 2 g
    gelatin
  • 10 g
    water

Preparation: Whipped ganache ylang ylang

  1. Hydrate.

Ingredients: Whipped ganache ylang ylang

  • 50 g
    Cream 40%

Preparation: Whipped ganache ylang ylang

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

Ingredients: Whipped ganache ylang ylang

Preparation: Whipped ganache ylang ylang

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

Ingredients: Whipped ganache ylang ylang

  • 100 g
    Cream 40%
  • 1 drop(s)
    Ylang Ylang essential oil

Preparation: Whipped ganache ylang ylang

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

Assembly and decoration

  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.