Power of Dragon Recipe by chef François Galtier

power-of-dragon

INGREDIENTS (SESAME SHORTBREAD)

  • 250 g flour
  • 100 g icing sugar
  • 35 g almond powder
  • 360 g salt
  • 1 g salt
  • 150 g butter
  • 60 g Crispy Crunchies
  • 60 g Belgian milk chocolate Microdrops
  • 40 g roasted sesame
  • 50 g egg
METHOD
  1. Mix all powders with the butter in cubes with a paddle to sand the
    preparation.
  2. Add the Crispy Crunchies, the Belgian milk chocolate Microdrops and
    the sesame and mix just a little.
  3. Finally add the eggs to link the powders.
  4. Let cool down in the fridge.
  5. Roll at 3 mm and bake around 18 min at 160°C.

INGREDIENTS (CHINESE GREEN TEA GANACHE)

METHOD
  1. Boil some water to clean the Green Tea.
  2. Boil the right quantity of water and infuse the Green Tea during 15 min.
  3. Take out the tea and scale again the infused water to have the right quantity.
  4. Warm up to 70°C the infused water, the glucose, the Cocoa Butter and the butter.
  5. Pour on the Obsession 30 Belgian white chocolate and the Intense 35 Belgian milk couverture chocolate.
  6. Mix well to get a good emulsion.
  7. Pour between 35 and 40°C on top of the shortbread and let crystalize for
    minimum 24h.
  8. Cut in small squares after crystallization.

INGREDIENTS (CHOCOLATE COVERING)

METHOD
  1. Melt and temper the mix of Essential 54 Belgian dark couverture chocolate and the Sensation 72 Belgian dark couverture chocolate.
  2. Deep the squares inside.
  3. Place a piece of baking paper on top to make it flat.

INGREDIENTS (RED SPRAY)

METHOD
  1. Melt the Cocoa Butter, add the Obsession 30 Belgian white chocolate and the colour.
  2. At 29°C spray with low pressure on the top of the chocolate bonbons.
ASSEMBLING
  1. Draw a “dragon” with a paper cornet on the flat part of the chocolate bonbon covered with red colour.
  2. After crystallization brush a little of gold.
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