Rebirth

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In recent years, environmental problems related to microplastics, and waste discharged into the sea have increased. I hope that these problems will be resolved gradually. I take the side of showing an optimistic vision by presenting how nature has the capacity to decompose waste and include it for its own regeneration.

The beer is made in the traditional way, using natural yeast and cherries grown in the region to add aroma and sweetness.

I chose the savarin cake to fully enjoy the flavors of the local Kriek beer made from wild cherries.
With the help of the chocolate combined with the red fruits and the flavor of the timut pepper contained in the shortbread, I have developed a fresh and easy to eat pastry with a low sugar content.

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Recipe components

Pâte à baba

Preparation	Ingredients
Preparation Put the milk and egg to 30°C and combine with the yeast. Except butter, place all ingredients in a mixing bowl and mix until gluten is released. Mix the butter and squeeze it into a silicone mold. Let it fermented 20min in a temperature controlled chamber. Bake in the oven at 150°C for 12min. Soak in the beer syrup.	Ingredients 90g milk 6g yeast 20g sugar 3g salt 110g Egg 40g butter 190g Flour T80 10g Plein arôme

Confiture rouge

Preparation	Ingredients
Preparation Finely chop the cherry tomatoes. Put all the ingredients in a saucepan and bring them to a boil.	Ingredients 100g Cherry tomatoes 30g sugar 30g trehalose 200g Raspberry 50g kriek beer 1g Vanilla

Sirop de bière

Preparation	Ingredients
Preparation Place all ingredients in a saucepan and heat up to 60°C.	Ingredients 300g kriek beer 40g sugar 10g hibiscus 1g Vanilla

Crème pâtissière au chocolat et bière

Preparation	Ingredients
Preparation Heat the milk and cook the egg yolk, trehalose and corn starch. Stir in the beer to be added to the chocolate. When it cools, mix with the whipped cream.	Ingredients 80g milk 30g Egg yolk 10g trehalose 40g kriek beer 5g corn starch 50g fleur de cao dark chocolate 100g whipped cream

Sablé chocolat

Preparation	Ingredients
Preparation Mix in a mill the salt and pepper. Mix all ingredients in a robocoup mix. Cut into 5mm. Bake in the oven at 150°C for 15min.	Ingredients 140g butter 40g trehalose 80g brown sugar 5g sea salt 100g hazelnut powder 20g fleur de cao dark chocolate 110g pastry flour 30g corn starch 20g Plein arôme 3g Timut pepper 150g feuillantine 300g Sablé chocolat 75g pure hazelnut paste 75g pure almond paste 150g fleur de cao dark chocolate

Tuile rouge

Preparation	Ingredients
Preparation Mix all ingredients with a hand mixer. Place in a silicon mould. Bake in the oven at 150°C for 10min. When it cools, spinkle with framboise powder.	Ingredients 50g butter 80g flour 100g egg white 0.2g sea salt 0.4g Red powder natural colorant

Assembly and finishing

Moulding the chocolate in its original shaped mould.
Assembly in Step 1 in the following order : sable chocolat, confiture rouge, crème pâtissière, pâte à baba, crème pâtissière.
Use the sablé chocolat as a base A and place Step 2 on it.
Decorate with the tuile.