HANOS horeca groothandel
Foodxperience

Meteorite

Insta-worthy patisserie by Bart de Gans.
Inspired by meteorites, which are characterized by speed, space debris, and heat. The challenge in this creation is to convincingly present the meteorite with a fitting flavor profile. Finished with crumble dough and caramelized hazelnuts for crunch. This dish is built from 7 components.

Ingredients

125galmond powder
125gsugar
100gSoft butter
2gSalt

220gAlmond paste 50%
80gWhole eggs
50gAll-purpose flour
50gbutter
100gEgg yolks
25gStarch
50gwhite chocolate 35%
130gFine sugar

220gPineapple purée
150ggreen apple purée
20gLime puree
140gsugar
15gLemon balm
500gsmoked pineapple cubes

750gHazelnuts
145gsugar
3gSalt

42gwater
100gmilk
40ghoney
40gEgg yolk
120gchocolate 72%
30gsesame paste
120gWhipped cream
7gGelatin
100gcream

120gsugar
80gglucose
195gcream
10gliqueur
88gWhite chocolate
0.33Vanilla pod
2.5gSalt
44ghazelnut praline 50%
33gbutter

200gSunflower oil
9gwhite food coloring
300gWhite chocolate
1gblack coloring

Preparation

  1. Mix all ingredients in a food processor.
  2. Roll out the mixture on a sheet of baking paper to a thickness of 8 mm and cover with another sheet of baking paper. Bake for 20 minutes at 150°C.
  3. Let cool completely and briefly blend in a blender.

  1. Mix the almond paste in a bowl together with the egg yolk and the whole eggs (one at a time).
  2. In another bowl, beat the egg whites together with the sugar until stiff.
  3. Melt the butter and dissolve the chocolate in it.
  4. Mix the flour with the starch and sift.
  5. Make the sponge by combining the whipped egg whites with the almond mixture. Add the melted chocolate and finally the flour with the starch.
  6. Pour into a mold and bake at approx. 190°C.

  1. Heat the pineapple and apple puree with half of the sugar.
  2. Mix the pectin together with the remaining sugar and add to the puree.
  3. Bring to a boil and add the lime puree.
  4. Let cool and mix in the lemon balm.
  5. Add the smoked pineapple.

  1. Combine all ingredients in a pan and caramelize the hazelnuts.
  2. Let cool and coat with cocoa butter.

  1. Mix the honey into the egg yolk.
  2. Bring the cream and milk to a boil and add the egg yolk. Heat to 82/84°C.
  3. Blend together with the chocolate until smooth and even.
  4. Once the temperature has dropped to 35°C, add the whipped cream.

  1. Bring the cream together with the glucose and vanilla gently to a boil.
  2. Make a dry caramel from the sugar.
  3. Bring the cream mixture back to 104°C and then lower the temperature to 75°C. Add the chocolate and hazelnut praline. 

  1. Heat the white chocolate and sunflower oil to 45°C.
  2. Mix in the colorants.

  1. Bake the chocolate crumble dough in a ring with a 4.5 cm diameter.
  2. Make the inside of the meteorite in a rectangular shape of 4x4 cm: start with the white chocolate sponge and add the caramelized hazelnuts just before baking.