Inspiration

• Taco shell - New Tex
• White chocolate crémeux - New Tex
• Calamancy Cream - New Tex
• Yogurt Spongecake - New Tex
• Mega Sfera White Chocolate Basil
• Pain Turc Crumble (Didess) & Yopol
• Basil Cress
• Chocolate ganache

TACO SHELL

Ingredients:

• 150g fondant sugar
• 75g glucose syrup
• 75g Isomalt - New Tex
• 60g Yopol

Preparation:

1. Boil the fondant sugar, glucose syrup and Isomalt to 160°C.
2. Let the mixture cool down to 130°C.
3. Mix the yopol into the cooled mixture.
4. Allow to harden and grind to a powder.
5. Spread the powder thinly on a silicone mat.
6. Bake for 2 minutes in a preheated oven at 160°C.
7. Form into the desired shape immediately after baking.

WHITE CHOCOLATE CRÉMEUX

Ingredients:

• 440g whole milk
• 500g cream 35%
• 24g agar+ - New Tex
• 450g white chocolate

Preparation:

1. Mix milk with cream and agar+.
2. Heat the mixture to 80°C.
3. Pour the mixture onto the chocolate and mix everything together.
4. Pour into the desired shape and leave to set.

CALAMANCY CREAM

Ingredients:

• 500g calamancy
• 280g sugar
• 50g Creamy Gel - New Tex
• 300g Philadelphia
• 100g Greek yogurt

Preparation:

1. Mix the sugar with Creamy Gel.
2. Add the sugar mixture to the calamancy and heat to 60°C.
3. Leave to cool to 35°C.
4. Mix the Philadelphia and Greek yogurt into the cooled mixture.

YOGURT SPONGECAKE

Ingredients

• 1,6kg egg white
• 350g Greek yogurt
• 320g almond powder
• 200g pastry flour
• 240g sugar
• 80g palatinose - New Tex
• 40g Albumine High Whip - New Tex
• 40 g Yopol