S’mores

Composition

This application is made up using 6 recipes

  1. Costa Rica Hibiscus Ganache
  2. Blueberry Hibiscus Jelly
  3. Blueberry Marshmallow
  4. Crumbled Chocolate Sponge
  5. Graham Cinnamon Crust
  6. Cocoa Tuile

1. Costa Rica Hibiscus

Ganache
Verse room 35% - 250 gr
Suiker - S.Q.
Gedroogde Hibiscus Blaadjes - 50 gr
Belcolade Origins Costa Rica 64 - 30 ml
Boter
Glucose stroop

Method

Heat up the cream, sugar, glucose and hibiscus leafs. Allow them to infuse for 5 min. Add to the melted Belcolade Origins Costa Rica 64 and mix well. Cool down the ganache to 30°C. Add the soft butter and mix well.

2. Blueberry Hibiscus Jelly

Suikersiroop - 550 gr
Steranijs - 8 gr
Gedroogde Hibiscusbloemen - 300 ml
Gelatineblaadjes - 15 gr
PatisFrance Starfruit Myrtille - 550 gr
Verse bosbes

Method

Boil the sugar syrup with the star anise and the dried hibiscus flowers, take away the heat, cover and let it infuse for 5min.
Disolve the pre-soaked gelatine in the syrup, add the PatisFrance Starfruit Myrtille and pour it through a sieve.
Pour the jelly in a pre-baked tart shell and place randomly some fresh blueberries on the jelly. Allow the jelly to set before finishing the tart.

3. Blueberry Marshmallow

PatisFrance Starfruit Myrtille (1) - 70 ml
Invertsuiker (1) - 100 gr
PatisFrance Starfruit Myrtille (2) - 70 ml
Invertsuiker (2) - 150 gr
Gelatineblaadjes - 30 gr
Kleurstof: Ruby Red - Q.S.
Bakpoeder - 20 gr

Method

Boil the PatisFrance Starfruit Myrtille (1) with the invert sugar (1) till 110°C. Pour the cooked sugar syrup into a bowl over the second amount of PatisFrance Starfruit Myrtille and invert sugar. Add and dissolve pre-soaked gelatine to it and add some drops of Ruby Red. Whip in the machine until light and airy

4. Crumbled Chocolate Sponge

For the crumble
Bruine suiker (1) - 100 ml
Suiker (1) - 1 pc
PatisFrance Amandes
Blanchies Poudre (1) - 300 ml
Bloem (1) - 300 ml
Belcolade Cocoa Powder 22-24 (1)
Boter (1)

Method

Mix together all the dry ingredients and the sugar. Melt the butter and pour the butter onto the dry ingredients. Gently toss everything together until crumbly texture has been achieved. If the crumble is to wet add more flour to it, if it’s to dry add more melted butter.

For the sponge

Eieren - 100 gr
Eierdooier - 80 gr
Suiker - 120 gr
Eiwit - 180 gr
Suiker - 150 gr
Bloem - 200 gr
Belcolade Cocoa Powder 22-24 - 40 gr
Boter - 36 gr

For the sponge:

Separate the whole eggs and whip up all the egg yolks and sugar to a sabayon in the machine. Whip up all the egg whites and second sugar to a medium peak meringue. Mix the meringue under the egg yolk sabayon. Add the flour and the Belcolade Cocoa Powder 22-24 and at last the butter. Spread out the sponge on the sheet and sprinkle the crumble on top. Bake at 200°C between 15-18 min.

5. Graham Cinnamon Crust

Boter - 140 gr
Suiker - 35 gr
Eierdooier - 40 gr
Suiker - 10 gr
Bloem (type: Graham bloem) - 160 gr
Bakpoeder - 4 gr
Gemberpoeder - 5 gr
PatisFrance Noisettes Brutes Poudre - 25 gr
Zout - Q.S.

Method

Cream the butter and the sugar together. Blend the egg yolks with the sugar. Mix together all the remaining dry ingredients and blend them gently under the dough. Do not overwork the dough. This dough crumbles easily, precautions have to be taken when rolling it out, and it must be handled carefully, especially after baking, by using a cardboard or a spatula to detach it from the baking tray. Bake at 170°C between 15-20 min.