The Tear of The Pine

The Tear of The Pine

The Tear of The Pine

Opera cake

Opera cake

Opera cake

Peach Roasted with Rosemary and Vanilla

Roasted with Rosemary and Vanilla

Serves 4


400 g dry white wine
60 g sugar
30 g orange blossom honey
2 sprigs rosemary

Heat the wine, sugar, and honey in a saucepan over high heat. Stir to dissolve the sugar.
Bring to a boil and turn the heat to low. Simmer until the liquid is reduced by half. Add the
rosemary to the pan and remove from the heat. Cover and let steep at room temperature
for 30 minutes. Uncover and strain the syrup through a chinois. Reserve the syrup in an
airtight container, refrigerated, for up to 3 days.


2 peaches, peeled
Roasting Syrup

Preheat the oven to 150°C/300°F. Halve and pit the peaches. Place in an oven-safe
saucepan and cover halfway with the roasting syrup. Heat the pan over medium heat and
bring the syrup to a simmer. Cook, gently basting the peaches to evenly cook, until they
are slightly softened, about 5 minutes. Transfer the pan to the oven and roast the peaches
until tender, about 25 minutes. Remove the pan from the oven and let cool to room
temperature in the syrup.


120 g cream
120 g milk
½ vanilla bean, split and scraped
6 egg yolks
40 g sugar
2 g salt

Prepare an ice bath. Heat the cream, milk, and vanilla in a saucepan. Bring to a simmer
and remove the pan from the heat. Cover and let steep at room temperature for 30 minutes.
Strain the cream through a chinois and set aside. Whisk the eggs and sugar together in a
mixing bowl until smooth. Slowly whisk one-third of the warm cream into the egg mixture

until fully incorporated. Pour the egg mixture into the rest of the warm cream, whisking.
Cook over medium heat, whisking constantly, until heated to 84°C/183°F and thick
enough to coat the back of a spoon. Strain the anglaise through a chinois and chill over the
ice bath. Season with the salt. Reserve in an airtight container, refrigerated, for up to 3


2 eggs
255 g flour
100 g butter
60 g sugar
17 g baking powder
4 g salt
Grated zest of ½ lemon
190 g cream
5 g vanilla extract
Butter, softened, for brushing
Turbinado sugar, for dusting

Preheat the oven to 175°C/350°F. Prepare an ice bath. Heat a saucepan of water to a boil
over high heat. Carefully submerge the eggs in the boiling water and cook until hardboiled, about 10 minutes. Drain and shock the eggs in the ice bath until cold. Peel the eggs
and discard the shells. Reserve the cooked whites for another use. Pass the yolks through a
coarse-mesh tamis. Combine the cooked yolks, flour, butter, sugar, baking powder, salt,
and lemon zest in a food processor. Pulse to a coarse crumble. Add the cream and vanilla,
pulsing together until just combined. Turn the dough out onto a clean work surface and
knead by hand to fully incorporate, about 1 minute. Roll the dough out on parchment
paper to 1.3 cm (½ inch) thick. Transfer, along with the parchment, to a baking sheet.
Lightly brush the dough with softened butter and dust with turbinado sugar. Bake until
golden brown, about 10 minutes. Let cool to room temperature. Break into 2.5-cm (1-inch)
pieces and reserve in a dry, airtight container.


2 peaches, pitted and diced 2.5 cm (1 inch)
75 g peach nectar
75 g dry white wine
25 g dried apricots, sliced
5 g crème de peche

2 g malic acid

Prepare an ice bath. Heat the peaches, nectar, wine, and dried apricots in a saucepan over
medium heat. Bring the liquid to a simmer and turn the heat to low. Cook the peaches,
stirring occasionally to prevent burning, until they are soft and the liquid reduces down to
a glazelike consistency, about 25 minutes. Transfer the mixture to a blender and puree on
high speed until smooth. Pass the puree through a chinois and chill over the ice bath.
Season with the crème de peche and malic acid. Reserve the puree in an airtight container,
refrigerated, for up to 3 days.


20 g rosemary leaves

Spread the rosemary leaves on a microwave safe plate. Microwave for 2 minutes. Turn the
plate and continue microwaving the rosemary and turning the plate every 30 seconds until
the rosemary is dried. Let cool to room temperature. When cool, grind the rosemary in the
spice grinder to a fine powder. Keep the rosemary powder in a dry, airtight container.


Rosemary Ice Cream
Peach Ice Cream

Spoon crème anglaise and peach puree onto each plate side by side. Place one warm peach
on the crème anglaise on each plate. Divide the shortcake among the plates. Scoop one
quenelle each of rosemary ice cream and peach ice cream onto each plate. Sprinkle a little
rosemary powder on top of the rosemary ice cream to finish.





For the Sachertorte


    7 egg yolks

    150 g softened butter

    125 g icing sugar

    200 g dark chocolate

    1 packet (8g) vanilla sugar

    7 egg whites

    125 g crystal sugar

    A pinch of salt

    150 g flour

    Butter and flour for the mould

    150 – 200 g apricot jam, for spreading

    Rum, if desired

    Whipped cream to garnish


For the glaze


    200 g dark chocolate coating or cooking chocolate

    250 g sugar

    150-170 ml water


Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).

If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.

Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

Milk and Snow



400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days

2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates

2 cups Honey
1 cup dried Chamomile flowers


In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.


2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt


Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.







Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen







The word Namelaka is a japanese term for creamy texture and the technique for making this creamy texture comes from the Valrhona school of pastry.



    8.5 g silver gelatin sheets

    200 g whole milk

    10 g glucose syrup

    400 g Dark 65% chocolate

    375 g heavy cream


Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.

Place 65% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.

With a hand-held blender, combine chocolate mixture and blend well to emulsify.

Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.




80g Powdered sugar

80 g Almond in powder

30g Flour

4 Eggs


Mix all ingredients. Spend the dough or Chinese if you do not have one, in a rather fine mesh strainer

Put the mixture into a siphon and, following the instructions, insert a gas canister and shake before the next step.

Pierce the bottom of about 5-6 plastic cups with a knife, for easy removal the cake.

Fill the cups with a third siphoned dough

Cook 35-40 ´´in the microwave (depending on your strength), maximum power.



140 g butter, cold, cubed
65 g light brown sugar
125 g all-purpose flour

50 g finely ground whole wheat flour
40 g coarsely ground whole wheat flour
3 g salt
25 g buckwheat honey
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Using a stand
mixer, paddle all of the ingredients on medium speed until the mixture is crumbly in
texture. Do not overmix. Transfer to the baking sheet and spread in an even layer. Bake
until golden brown, about 15 minutes. Allow to cool to room temperature. Break into
small pieces and transfer to a dry, airtight container