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
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7 gMatcha tea
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25 gpowdered streusel
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1 gsalt
Preparation: Leaf
Mix together.
Ingredients: Leaf
Preparation: Leaf
Melt at 35°C and add.
Ingredients: Leaf
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
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65 gsugar
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3 gfinely grated lemon zest
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65 gegg yolks
Preparation: Hazelnut cake
Beat together until double in volume.
Ingredients: Hazelnut cake
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100 gegg white
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35 gsugar
Preparation: Hazelnut cake
Whip to stiff peaks.
Ingredients: Hazelnut cake
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20 gflour
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20 gcorn starch
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10 galmond powder
Preparation: Hazelnut cake
Sieve together.
Ingredients: Hazelnut cake
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
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20 gglucose syrup
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40 gcaster sugar
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135 gpassion fruit puree
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135 gmango puree
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50 gBanana purée
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30 glime juice
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25 gdiced mango
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1/4 beans(s)Tahitian vanilla
Preparation: Tropical fruit filling
Mix together and heat to 40°C.
Ingredients: Tropical fruit filling
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4 gNH pectin
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10 gcaster 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
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500 g35% cream
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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
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110 gegg yolks
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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
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50 gpassion fruit puree
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1 gagar
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10 gcaster sugar
Preparation: Passion fruit caviar
Heat together, mix well and bring to a boil.
Ingredients: Passion fruit caviar
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0.5 ggelatin leaves
Preparation: Passion fruit caviar
Add when previous mixture is at boiling point and leave to cool to 45°C.
Ingredients: Passion fruit caviar
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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
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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.
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