The Leaf

Playing with colours, textures and flavours, sculpting, and painting is what Jordi Farres likes the most when creating patisserie. Close your eyes and try The Leaf: its tropical flavours will teleport you straight to Brazil.
Level:
Makes:
Recipe yield: 10 portions

Leaf

Ingredients: Leaf

  • 50 g
    NPO-PI1
  • 7 g
    Matcha tea
  • 25 g
    powdered streusel
  • 1 g
    salt

Preparation: Leaf

Mix together.

Preparation: Leaf

Melt at 35°C and add.

Preparation: Leaf

Pre-crystallise and add. Coat silicone sheet moulds (or dry and clean real-life leaves) with a very thin layer and create a U-shape with the help of some hemispherical moulds. Leave to crystallise and unmould carefully.

Crunchy Single Origin Brazil sheet

Ingredients: Crunchy Single Origin Brazil sheet

Preparation: Crunchy Single Origin Brazil sheet

Pre-crystallise, roll out a very thin slab on a piece of paper and leave to harden a bit. Cut out a 10-cm circle, create a U-shape with the help of some hemispherical moulds and leave to crystallise completely.

Hazelnut cake

Ingredients: Hazelnut cake

  • 65 g
    sugar
  • 3 g
    finely grated lemon zest
  • 65 g
    egg yolks

Preparation: Hazelnut cake

Beat together until double in volume.

Ingredients: Hazelnut cake

  • 100 g
    egg white
  • 35 g
    sugar

Preparation: Hazelnut cake

Whip to stiff peaks.

Ingredients: Hazelnut cake

  • 20 g
    flour
  • 20 g
    corn starch
  • 10 g
    almond powder

Preparation: Hazelnut cake

Sieve together.

Preparation: Hazelnut cake

Gently mix into egg yolk mixture. Alternately add beaten egg whites and flour mixture. Make sure to keep the mixture airy. Roll out thinly on a baking tray and bake at 190°C for 5 minutes. Leave to cool and cut into 11-cm round and triangular discs.

Tropical fruit filling

Ingredients: Tropical fruit filling

  • 20 g
    glucose syrup
  • 40 g
    caster sugar
  • 135 g
    passion fruit puree
  • 135 g
    mango puree
  • 50 g
    Banana purée
  • 30 g
    lime juice
  • 25 g
    diced mango
  • 1/4 beans(s)
    Tahitian vanilla

Preparation: Tropical fruit filling

Mix together and heat to 40°C.

Ingredients: Tropical fruit filling

  • 4 g
    NH pectin
  • 10 g
    caster sugar

Preparation: Tropical fruit filling

Add and mix until completely dissolved. Heat up to 103°C, pour into long and narrow half-cylindrical silicone mould, and freeze.

Lightly whipped cream with gianduja

Ingredients: Lightly whipped cream with gianduja

  • 500 g
    35% cream
  • 1/2 beans(s)
    Tahitian vanilla

Preparation: Lightly whipped cream with gianduja

Heat together to 85°C and leave to infuse for 15 minutes.

Ingredients: Lightly whipped cream with gianduja

  • 110 g
    egg yolks
  • Q.S.
    salt

Preparation: Lightly whipped cream with gianduja

Blanch egg yolks with previous mixture, add plenty of salt and heat back up to 85°C.

Ingredients: Lightly whipped cream with gianduja

Preparation: Lightly whipped cream with gianduja

Pour previous mixture on top and mix well. Leave to cool in refrigerator for 12 hours and whip to soft peaks.

Passion fruit caviar

Ingredients: Passion fruit caviar

  • 50 g
    passion fruit puree
  • 1 g
    agar
  • 10 g
    caster sugar

Preparation: Passion fruit caviar

Heat together, mix well and bring to a boil.

Ingredients: Passion fruit caviar

  • 0.5 g
    gelatin leaves

Preparation: Passion fruit caviar

Add when previous mixture is at boiling point and leave to cool to 45°C.

Ingredients: Passion fruit caviar

  • Q.S.
    sunflower oil

Preparation: Passion fruit caviar

Refrigerate. Trickle drops of previous mixture in it to form caviar-like beads.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    CEF-CC-CARAM

Preparation: Finishing and presentation

Place a crunchy Single Origin Brazil sheet inside the leaf, followed by the hazelnut cake. Remove the tropical fruit filling stick from its mould and arrange it in the centre of the leaf. Pipe some decorative dollops of lightly whipped cream with gianduja on top using a fluted nozzle, and decorate the whole to the taste with Salted Caramel Crispearls™ Callebaut® CEF-CC-CARAMEL, passion fruit caviar beads and fresh sage leaves.