Louboiron

Name: Louboiron
Ingredients: 110 g Glucose; 50 g Dark chocolate; 3.2 g Agar agar; 220 g Pomegranate purée; 3 g Gelatine; 100 g Sugar; 55 g Egg white; 500 g Glucose; 500 g pomegranate purée and grapefruit purée; 65 g Powdered sugar; 5 g gel; 20 g gel; 50 g White chocolate; 55 g Granulated sugar; 70 g Almond purée

Louboiron (Composition of Louboutin and Boiron) is one of the submitted recipes for the Boiron Pastry Challenge and was created by Etienne van den Burg.

The dish consists of, among other things, a stiletto heel made of pure chocolate, pomegranate gel, and macarons and sorbet ice cream of grapefruit and pomegranate.

Ingredients

50gDark chocolate

110gGlucose

3.2gAgar agar

220gPomegranate purée

3gGelatine

100gSugar

500gGlucose

500gpomegranate purée and grapefruit purée

55gEgg white

65gPowdered sugar

5ggel

55gGranulated sugar

70gAlmond purée

20ggel

50gWhite chocolate

Preparation

Melt the chocolate au bain-marie to 51°C.
Temper the chocolate on the work surface.
Stir well and pour into the mold.
Spread evenly.
Let cool for 2 hours.

Cook the purée with the agar-agar.
Then let it cool slightly.
Stir in the glucose.
Strain and let cool in a squeeze bottle.

Heat the purée with the sugar and glucose until smooth.
Dissolve the gelatin in cold water.
Add the gelatin when the mixture reaches 70°C.
Stir well.
Strain the mixture and then place it in the ice cream machine.
Afterwards, portion into containers and place in the freezer.

Mix almond powder and icing sugar to make broyage.
Whip your egg white in a grease-free bowl with the sugar until thick and firm, then gradually add the gel for color.
Add the broyage to the egg white and fold until smooth and glossy.
Put this in a piping bag.
Pipe the smooth, glossy mixture onto greaseproof paper and let rest in the fridge for 20 minutes.
After resting, bake the macarons for 15 minutes in a preheated oven at 140°C.