110g butter for croissants

2g salt

70g icing sugar

25g almond powder

1g vanilla powder

35g egg

190g flour

METHOD. Blend the butter, salt, and icing sugar in a stand mixer. Add the whole egg. Add all the other ingredients. Store overnight in the fridge. Roll out to 2 mm. Cut out a round disk of 10 cm and bake in a stainless steel ring of 8 cm. Bake for 8 min at 210°C.

140g almond powder

140g sugar

140g whole egg

43g egg yolk

174g egg white

107g sugar

107g flour

METHOD.  Mix the almond powder, sugar (140g), whole egg and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out a round disk of 7cm.

225g raspberry puree

40g lime puree

25g invert sugar

25g rosewater

8g pectin glaze

40g violet sugar

40g lychee in syrup

METHOD.  Heat the raspberry and lime puree together with the invert sugar. Mix the pectin glaze with the violet sugar. Add to the mixture. Boil for at least 2 min. Add the rosewater. Slice the lychees. Pour the mixture on top of the lychee pieces and freeze. Cut out a round disk of 7,5 cm and place inside the tartlet.

30g cream 35%

20g milk

5g sugar

12g egg yolk

1,5g gelatine

90g cream 35%

110g white chocolate

20g rosewater

QS red food colouring

METHOD.  Soak the gelatine in cold water. Boil the cream (30g) and milk. Mix the sugar and egg yolk. Add to the boiling mixture. Heat to 83°C. Add the gelatine and red food colouring. Make an emulsion with the white chocolate. Cool down to 38°C. Add the semi-whipped cream (90g) to the ganache. Store overnight in the fridge. Whisk the mousse. Add the rosewater and pipe on top of the tartlet using a turntable.

200g cocoa butter

20g white chocolate

QS Red 'Power Flowers' by IBC

METHOD.  Heat all the ingredients to 35°C. Preheat the spray gun. Spray the mass over the frozen tartlet.