FULL RECIPES

 

Willpowder

 

PLAT DU JOUR

When anyone asks me what the dessert of the day is, the answer is simple: it's the plat du jour! Of course our plat du jour only changes seasonally and from year to year, making it easy to remember this winning combination of bread, chocolate and hazelnut.

THE RECIPE
This recipe is broken down into seven compontents:

BRIOCHE SORBET SOAK

milk 1.0000
rum, Pyrat 0.0500
sugar 0.2000
tuttopan 0.1000
50% bread, 50% sirop 0.6000

Use the Paco Jet to make the Brioche Sorbet.



BRIOCHE

flour, bread 1.0000
butter 1.0000
yeast 0.0400
sugar 0.1200
eggs 0.4400
sea salt, fine 0.0050
basil puree 0.1000

 

CLOUD TIMBALE, MEYER LEMON

water 0.3000
juice, meyer lemon 0.3000
sugar 0.3000
gelatin, leaf 0.0050
Willpowder Egg White Powder 0.0500

Use the Flame Scale to take accurate measurements for the Cloud Timbale.

 

NOLITELA

praline puree 0.8000
chocolate, 64% 0.3000
butter 0.4000

 

RUB 'NOLITELA'

crumb, brioche 0.1000
muscovado 0.1000
powder hazelnut praline 0.1000
powder cocoa nibs praline 0.1000

 

PRALINE NIB POWDER

cocoa nibs 0.2500
sugar 0.2500
water 0.0375

 

PRALINE HAZELNUT POWDER

piedmont hazelnut 0.2500
sugar 0.1500
water 0.0375