Craquelin dough, honey cream, raspberry gel

Teig Cracker

• 200g sugar
• 200g flour
• 180g butter, cut into cubes

Method:

• Put everything in a mixing bowl and work into a dough
• Roll out thinly between two Silpat mats and freeze

Choux pastry

• 250g water
• 125g butter
• 2g salt
• 175g flour
• 4 pieces of eggs

Method:

• Boil water, butter and salt until the butter has melted
• Add the flour and then burn in the pot until the mixture is nice and smooth
• Put everything in a mixing bowl and then gradually add the eggs
• Mix everything well and pipe on Silpat mats
• Cut out the crequelin dough and place it on top of the fire mixture
• Baking time and baking temperature: 25 min at 185 degrees

Honey Cream

• 300g curd cheese
• 100g honey
• 4 pieces of leaf gelatine, soaked
• 200g cream, whipped
• 6 egg whites
• 150g sugar

Method:

• Mix the curd cheese and honey until smooth
• Beat the egg whites and sugar
• Stir the melted gelatine into the curd mixture
• Fold in the cream and whipped cream

Raspberry Gel

• 500g raspberry pulp
• 6.5g Agar Agar

Method:

• Bring everything to the boil
• Refrigerate the mixture and then mix

Pistachio Ice Cream

• 500g cream
• 500g milk
• 14 egg yolks
• 80g sugar
• 300g pistachio paste

Method:

• Mix egg yolks and sugar
• Bring milk and cream to the boil and mix with the egg yolk mixture
• Peel the mixture into the rose and mix with the pistachio paste
• Fill into Pacojet containers and freeze