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Sea buckthorn berry and pure chocolate

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

The dish consists of a crémeux of dark chocolate with sea buckthorn jelly. Accompanied by sea buckthorn sorbet and gel, sea buckthorn crémeux, preparations of 70.4% dark chocolate (Callebaut): mousse, bonbon, crumble, crispy shard, and meringue. 

Includes an edible logo of restaurant Flavours.

Ingredients

1sea buckthorn berry (Boiron)
77gWhole milk
1gAgar Agar
1sheet gelatin
160gDark chocolate
33gEgg yolk
0.5tablespoon gomae no moto sesame seed soy flavor
176gCream
35glucose syrup

1glucose syrup
630gSugar
1lsea buckthorn purée (Boiron)
1lWater
3Gelatin sheets
0.5Cortina

7sea buckthorn berry coulis (Boiron)
1sugar water 1:1
8gAgar Agar

150gSugar
185gButter
5Gelatin sheets
210gEgg yolk
120gEgg white
500mlsea buckthorn berry (Boiron)

150gSugar
150gButter
150gAlmond powder
150gFlour
30gCocoa

125gEgg white
5Whipped cream
125gSugar
200gdark chocolate 70.4%

100gWater
220gSugar
25gcocoa powder

95gSugar
1cocoa powder
100gEgg white

KitchenAid
thermo blender
Magimix

Preparation

  1. Boil the agar-agar with the Boiron sea buckthorn, draw up into a syringe, fill the fine edges of the logo mold, and let set.
  2. ​For the crémeux, heat the glucose and mix with the egg yolk.
  3. Boil the cream and milk, mix with the egg yolk/glucose mixture.
  4. Heat to 82°C. 

  1. Bring sea buckthorn berry puree with water and sugar to a boil, remove from heat.
  2. Add glucose syrup and cortina, mix well. Dissolve the gelatin and let everything cool down.
  3. Churn the sorbet in an ice cream maker.

  1. Heat the sugar water and coulis.
  2. Add agar-agar and whisk well.
  3. Briefly bring to a boil, then pour out.
  4. Let cool and set completely, then blend until smooth in the thermoblender.

  1. Heat the coulis with half of the sugar.
  2. Mix the egg yolk, egg white, and the other half of the sugar, then pour the hot coulis over this mixture.
  3. Return to the heat until it reaches 82°C.
  4. Dissolve the soaked gelatin in the mixture, let cool to room temperature.
  5. Transfer to a thermoblender, mix in the butter.
  6. Pour into silicone molds (half spheres), freeze and unmold.
  7. Dip in 70.4% dark chocolate and allow to thaw.

  1. Mix flour, sugar, almond powder, and cocoa in a KitchenAid with the paddle attachment.
  2. Add the butter in pieces, ensuring the dough remains crumbly.
  3. Bake in the oven at 170°C for 15-20 min (depending on your oven).
  4. If there are pieces that are too large, briefly pulse in the Magimix once cooled.

  1. Melt chocolate au bain marie.
  2. Whip the cream until soft peaks form and set aside.
  3. Whip the egg whites with sugar.
  4. Fold the melted chocolate into the egg whites until the mixture is homogeneous.
  5. Fold this mixture into the whipped cream, transfer to piping bags, and chill.

  1. Cook sugar and water to caramel, up to 168°C.
  2. Remove from the heat, whisk in cocoa with a whisk.
  3. Pour onto a silicone mat on a hot tray (preheated in the oven), and spread with a palette knife.
  4. Sprinkle with cocoa, let cool, and break into shards.

  1. Whip the egg whites with the sugar, transfer to a piping bag, and pipe small dots onto parchment paper.
  2. Lightly sprinkle with cocoa powder and let dry overnight in the drying cabinet at 70°C.