Wild & Woody

~ 20 desserts

COMPOSITION

• Pine meringue
• Walnut crumble
• Chestnut cream
• Chocolate cloud
• Porcini chips
  

I. PINE MERINGUE

~ 40 half spheres

Ingredients:

• Egg whites: 300 g
• Sugar: 600 g
• Sea salt: 3 g
• Roasted pine seeds: 150 g
• Roasted pumpkin seeds: 100 g
• Cocoa butter VELICHE: QS

Method:

Mix egg whites with sugar and salt, warm slightly to 40°C, and whip until a firm texture is obtained. Add the finely crushed seeds. Mold into half spheres using a 7 cmØ silicon mold, ensuring the bottom part is completely closed and the top part is open in the middle. Dry in a convection oven at 90°C for 2 hours with the damper open. Cool down and unmold carefully while still lukewarm. Spray the inside with melted cocoa butter (35°C) to make it impermeable.

II. WALNUT CRUMBLE

Ingredients:

• Flour: 350 g
• Walnut powder: 150 g
• Icing sugar: 140 g
• Butter: 220 g
• Sea salt: 2 g
• Milk Chocolate Intense 35 VELICHE: 150 g
• Cocoa butter VELICHE: 25 g

Method:

Mix all ingredients together until a sandy texture is obtained. Bake on a baking tray at 160°C for 15-20 minutes with the damper open. Cool down completely. Melt the chocolate and cocoa butter, temper to 35°C, then enrobe the crumble and let it set.

III. CHESTNUT CREAM

Ingredients:

• Water: 250 g
• Cane sugar: 60 g
• Chestnut paste (unsweetened): 430 g
• Sea salt: 1 g
• Vanilla bean: 1 g
• Maple syrup: 60 g

Method:

Make a syrup with water and cane sugar, pour into the Thermomix, add the chestnut paste, vanilla, and sea salt, and cook at 100°C for 10 minutes. Add the maple syrup and blend until well incorporated. Remove and cool down.

IV. CHOCOLATE CLOUD

Ingredients:

• Fresh cream 35%: 165 g
• Pine buds: 8 g
• Dark Chocolate Temptation 64 VELICHE: 160 g
• Fresh cream 35%: 300 g

Method:

Warm the cream to 80°C and infuse the pine buds for 10 minutes. Strain, pour over the chocolate, add the remaining cream, and blend to obtain a smooth emulsion. At around 35°C, pour into a 0.5L siphon and add 2 gas cartridges. Shake well before using.

V. PORCINI CHIPS

Ingredients:

Fresh or dehydrated porcini

Method:

If using fresh porcini, slice them to a half-centimeter thickness and dry them in the oven at 100°C until fully dry and crispy. For dehydrated porcini, put them in the oven at 120°C for 10 minutes. Store in an airtight container.

VI. ASSEMBLY

On the plate, place one plain half-sphere meringue and pipe 30 g of chestnut cream inside. Add 15 g of crumble and a few roasted pine seeds, then close the meringue by placing one open half-sphere meringue on top. Pipe the chocolate cloud using the siphon until the top and sprinkle with a few pieces of crumble. Around the meringue, pipe some chestnut cream and place some porcini chips. Decorate with Leman Decorations mushrooms 51304 and 51305.

The chocolate cloud should be piped at the last minute before serving for optimal texture and presentation.