Fleur by Chef Richard Hawke | Pastry Arts
Chef Richard Hawke worked with a vegan ganache aérienne in a different way in the shape of a petit gateau to create an elegant dessert, Fleur.
Ingredients
- 145 g vegan white chocolate
- 21 g grapeseed oil
- 83 g puffed rice
- 0.5 g vanilla powder (Eurovanille)
- 123 g water
- 80 g almond milk
- 1.2 g pectin 325NH95 (Louis François)
- 12 g instant inulin (Louis François)
- 182 g pecan praline
- 1.2 g fleur de sel
- 313 g water
- 120 g almond milk
- 6.4 g pectin 325NH95 (Louis François)
- 16 g instant inulin (Louis François)
- 288 g vegan white chocolate
- 48 g grapeseed oil
- 8 g liquid sunflower lecithin
- Vanilla pearl (Eurovanille), as needed
- Dark chocolate, as needed
- Neutral glaze, as needed
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