Coexistence | Van Houten

Ingredients

• 225 g fermented butter
• 2 g salt
• 25 g sugar
• 59 g trehalose
• 41 g Whole egg(s)
• 2 g concentrated vanilla extract
• 296 g T45 flour
• 59 g almond powder
• 4 g baking powder
• 19 g DCP-22GT-BY
• 200 g pear cubes
• 200 g diced apples
• 34 g pear Williams (large)
• 10 g pear nectar Toque Blanche
• 2 cinnamon stick
• 1 Tonka beans
• 1 beans(s) Tahitian vanilla
• 20 g unsalted butter
• 64 g sugar
• 64 g trehalose
• 5 g NH pectin
• 38 g yuzu puree
• 16 g honey
• 20 g Calvados
• 75 g sugar
• 130 g 35% cream
• 7 g glucose
• 46 g CHM-Q3720
• 46 g NCL-4C501-BY
• 31 g salted butter
• 120 g milk
• 120 g 35% cream
• 80 g sweetened egg yolks
• 11 g T45 flour
• 200 g egg white
• 67 g sugar
• 22 g water
• 2 g stabiliser C-300
• 7 g sugar
• 9 g powdered gelatin
• 49 g water
• 33 g CHM-Q3720
• 100 g CHD-N70OCOA
• CHD-P64EBPU
• Q.S. green colourant powder
• sugar
• icing sugar