Sunny Autumn

Name: Sunny Autumn
Ingredients: 200 g sea buckthorn purée; 100 g Orange juice; 55 g Egg yolk; 75 Sugar; 42 g Butter; 83 g Cream; 100 g Honey; 3 g verbena; 33 g Egg yolk; 20 g Lemon juice; 163 g white couverture; 4 g Gelatine; 90 g Sugar; 300 g Whipped cream; 110 g Butter; 55 g Egg; 1 g Salt; 30 g walnut powder; 110 g cooked carrot purée; 160 g Egg white; 250 g Flour; 30 g Flour; 60 g Egg yolk; 80 g Almond powder; 20 g grated carrot; 80 Powdered sugar; 2 units.items Cinnamon; Salt; 0.5 g Clove powder; 1 g Fresh ginger

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Edwin Vermeulen.

The dish consists of, among other things: sea buckthorn crémeux, honey-verbena mousse, carrot sponge cake, pomegranate gel and fire ball espuma, hibiscus macaron, and a wild hibiscus in syrup.

Ingredients

200gsea buckthorn purée

100gOrange juice

55gEgg yolk

75Sugar

42gButter

83gCream

100gHoney

3gverbena

33gEgg yolk

20gLemon juice

163gwhite couverture

4gGelatine

300gWhipped cream

90gSugar

110gButter

55gEgg

1gSalt

30gwalnut powder

250gFlour

110gcooked carrot purée

160gEgg white

30gFlour

60gEgg yolk

80gAlmond powder

20ggrated carrot

80Powdered sugar

2units.itemsCinnamon

Salt

0.5gClove powder

1gFresh ginger

0.5gCardamom

30gSugar

300gPomegranate purée

5gAgar agar

35gSugar

100gpomegranate purée (Boiron)

50gCream

50units.itemsMilk

0.09gDried chili pepper

2gCinnamon stick

50gPomegranate seeds

50gpro-espuma fred

100gAlmond powder

100gPowdered sugar

40gEgg white

50gWater

100gGranulated sugar

100gCream

2gRed coloring

20gdried hibiscus

250white couverture

2ground hibiscus

1gCitric acid

100gSugar

50gjelly mass

100gGlucose

100gWater

66gCondensed milk

100white couverture

various food colorings

white couverture

white food coloring

Cocoa butter

Preparation

Heat the first 4 ingredients and cook to 85°C.
Dissolve the soaked gelatin.
Cool down to 45°C and emulsify with the butter.
Pour this into the desired mold.

Bring the first 3 ingredients just to a boil and infuse for 15 minutes.
Add the yolks and lemon juice and cook to 85°C.
Dissolve the soaked gelatin and then add the couverture and dissolve it as well.
When the mixture is thickened, fold in the whipped cream and pour or pipe into the desired shape.

Mix all ingredients into a homogeneous dough.
Roll out, place in the desired baking mold, and bake at 165°C for 15 to 20 minutes.
Place this on the mousse and cremeux in the mold and freeze the whole thing.
Remove the frozen whole from the mold.

Blend all ingredients finely in the thermoblender, pour into a siphon, and charge with 2 to 3 cartridges.
Spray this into a cardboard coffee cup with a hole in the bottom, filling it 3/4 full, cook for about 50 seconds in the microwave, and let it cool upside down.

Boil all ingredients for about 3 minutes.
Let cool and blend until smooth in the thermoblender.

Bring the first 6 ingredients just to a boil and infuse for 15 minutes.
Strain this mixture and blend together with the pomegranate seeds in the thermoblender.
Add the pro espuma with a hand blender, pour into a siphon, and charge with 1 cartridge.

Mix the first 3 ingredients.
Boil granulated sugar with water.
Whip the remaining egg white and slowly add the warm sugar syrup, whip until cool, and fold into the first mixture in 3 steps.
If the mixture is slightly runny, pipe onto baking sheets and let them dry for about 3 hours until a skin forms.
Bake for 30 minutes at 120°C.

Bring the first 3 ingredients to a boil and infuse for 10 minutes.
Strain this mixture, add the last 3 ingredients, and let them dissolve.
Pour into a piping bag and cool down until pipeable. Pipe onto a macaron shell and place another shell on top.

Make a gel mass from 20 grams of soaked sheet gelatin and 100 grams of water and let it set.
Weigh out 50g of this mass.
Bring the next 4 ingredients to a boil and dissolve the couverture in this mass.
Melt the gelatin mass in the microwave and add to the mixture.
Divide the mixture over 4 containers and add different colorings.
Pour into a measuring jug and pour over the frozen crémeux.

Dissolve white coloring in melted cocoa butter (about 30 grams).
Add the melted couverture and adjust further depending on how coarse or fine you want the texture.
Pour this mixture into an electric paint sprayer and spray it onto the frozen mousse.