Executive Pastry Chef & Owner William Werner
Tell Tale Preserves
SAN FRANCISCO, CA
120 grams almond flour
80 grams butter, room tem perature
20 grams confectioner’s sugar
25 grams freeze-dried blue berries, powdered
30 grams egg white, room temperature
.04 grams salt
Paddle butter, salt, confectioner’s sugar, blueberries and almond flour together. Add egg white and mix until incorporated. Save 50 grams of dough and spread the remaining between two sheets of acetate at 1/16” and freeze.
Remove top sheet of acetate and pipe the 50g of dough with a small round in abstract pattern over the sheeted dough and return to freezer. Once frozen, cut into 3.75” squares and place in the dehydrator for 48 hours at 55?F.
50 grams fresh blueberries
5 grams yogurt powder
2 grams dextrose
Using an oil mister, lightly spray blueberries with oil. Sift yogurt powder and dextrose together and toss with blueberries and reserve.
[Blueberry Pate de Fruit]
125 grams blueberry puree
125 grams Shan Lin Shi oo long tea (200 grams water with 1 Tbsp of tea)
12 grams glucose
25 grams sugar 1
10 grams pectin
162 grams sugar 2
175 grams sugar 3
7.5 grams citric acid
7.5 grams water
Bring puree, tea infusion and glucose to a boil; add sifted sugar 1 and pectin. Return to a boil and add sugar 2. Return to a boil and add sugar 3; let boil for 2 minutes. Add dissolved citric acid and cast into a lightly greased cannoli mold and let cool. Unmold pate de fruit and roll cylinder in sugar, slice 1/16-inch thin rounds and reserve.
[White Chocolate-Oolong Crème]
200 grams milk
10 grams glucose
5 grams gelatin
340 grams white chocolate ivorie
10 grams cocoa butter
400 grams cream
10 grams shan lin shi oolong
Cold infuse tea with cream for 24 hours. Strain and rescale cream. Melt chocolate and cocoa butter bring milk, glucose and gelatin. Add milk to chocolate and create an emulsion and add the remaining cold cream, Burr mix and allow to set in the cooler.
500 grams blueberries
800 grams water
2 grams oolong
125 grams sugar
Freeze blueberries. Once frozen, combine with sugar and place and place in a pot, add water, bring to a boil and simmer for 15 minutes. Add tea and let infuse for 5 minutes; strain through a fine chinois or super bag.
[Blueberry-oolong Consommé Sphere]
500 grams blueberry consommé
12.5 grams calcium gluconate
.02 grams xanthan gum
15 grams sugar
Pour blueberry-oolong in a Vita Mix blender, sift together the xanthan, gluconate and sugar. Sheer the dry ingredients while running the blender on low. Once all dry ingredients have been added, continue to blend for two minutes. Transfer to a container and let rest 12 hours; then freeze in half-sphere molds. Once frozen, unmold the spheres and add to warmed alginate solution until a thin skin forms. Transfer to a container of warmed water to rinse.
1000 grams water
5 grams sodium alginate
Sheer alginate into water using vita prep and let rest overnight.
White chocolate-tea shards
Remove sable from dehydrator and let cool. Pipe small “dots” of white chocolate-oolong crème on blueberry sable (pipe evenly; the objective is to have a dot of crème with every bite).
Arrange an even number of blueberries and yogurt covered blueberries. Place three slices of blueberry pate de fruit at noon, four o’clock and seven o’clock. Place the sphere of blueberry-oolong just off center
Garnish with lime zest, calendula flowers and tempered white chocolate-tea shards.