Heat up 200 g milk, 200 g cream, 50 g mushrooms, 8 g calcium gluconate, 2 g xanthan gum, 10 g gelatin, and salt, then blend until smooth. Pour the mixture into sphere molds and freeze until completely solid.

Blend 120 g egg yolks with 8 g sodium alginate. While blending, gradually add 500 g water until the mixture is completely smooth. Allow the bath to rest so any air bubbles can dissipate.

Place the frozen mushroom spheres into the alginate bath. As the spheres thaw, the calcium gluconate diffuses outward and reacts with the sodium alginate. This takes around 10 to 15 minutes.

This reaction forms a thin gel membrane around the outside of the sphere. Because the center remains frozen initially, the gel only develops on the surface.

The final result is a sphere with a thin jelly-like exterior and a creamy liquid center.

Mix algae powder with alcohol and spread it on the Moldpat for color.

For the batter, blend 900g cooked celeriac (simmered in razor clam broth) with 150g isomalt, 100g Trisol and 30g glucose until smooth.

You can vacuum the mix for extra clarity.

Spread it over the colored Moldpat using the Couteau de Mer stencil.

Bake at 120°C for 30 minutes until crisp.

Reheat with a heat gun and press into the mold to finish.

Done!

Instructions

Blend the celeriac with the Trisol, isomalt and glucose in a CHEF-X until completely smooth. This forms your base mixture. Split the base evenly into two small blenders, then colour one portion white with titanium dioxide replacement and the other black with squid ink and add the truffle shavings.

Lay a stencil on top of a Moldpat and spread a thin, even layer of the white celeriac mixture over it. Carefully remove the stencil and bake at 120°C for 10 minutes.

Next, apply the black mixture over the dried white layer, smoothing it out and removing any excess. Return to the oven and bake for another 30 minutes at 100°C.

Once baked, turn the Moldpat upside down to release the sheet. Cut into the desired shapes and it is ready to serve.

Begin with grating the old cheese and transfer it into a blender. Also add the isomalt sugar, sugar, salt, egg white and butter. Now blend it till smooth.

Once smooth add the flour and blend it for another couple of seconds.

Then let it rest in your fridge for at least 1 hour.

After that spread it into the silicon mold and bake it at 150 degrees Celsius for around 30 minutes till golden brown.

Once golden place a silicon sheet on top and press it down with a tray to really get the pattern and flatten the crisp.

Then let them cool down before it’s really to be served.

Mix the butter with the icing sugar and the salt. Knead this till it’s an even mixture.

Then add the egg yolk and mix it for a minute.

After that add the flour and knead it till it’s an even dough. Once all the flour is incorporated directly stop mixing to prevent too much gluten from forming.

Now you can spread the dough on your desired mold. I had this one custom made by Mold Brothers.

Bake the cookies at 175 degrees Celsius for 10 to 15 minutes. You want a nice golden color.

Once golden take them out of the mold and let them cool down completely. Keep them covered for later.

Mix all the ingredients and blend this till smooth. Keep the blender add the bottom to prevent air from mixing with the batter. Then pass the batter though a fine sieve. Meanwhile heat up you pie tee stamp in some oil that’s 160 degrees Celsius. Once the stamp is hot and the batter is ready submerge it just below the top for around 5 seconds. The longer you leave it in the thicker the shell will be. Now let the batter on the stamp dry for a minute before deep frying the stamp for 90 seconds. Once almost no more bubbles form you know it’s done. Then take the pie tee of the stamp and continue deep frying more pie tee’s. If the pie tee’s stick to the stamp it means the oil is too cold. If the batter already fall off while dipping it in the batter it means the frying oil is too hot.

First pour the flour on your worktop and use the bowl to make a well in the middle. Then fill the well with the egg yolk, the buckwheat flour, the liquid, the olive oil, the sugar and the salt. Now mix it to bring everything together and then knead it into a beautiful dough. Then wrap it in foil and let it rest in your fridge for at least 1 hour. After that dust some flour on your worktop and roll out the dough into a thin sheet. Place the dough on the tartelette mold and gently press it in the mold. Then place the top molds on top and cut the dough with the cutter. Then place another tray on top and bake them at 150 degrees Celsius for around 40 minutes till golden brown. Once golden let them first cool down a bit and then when still lukewarm grate the top with a grater or a fine microplane.

This Nori Cylinder is very simple to prepare. You only need nori sheets and your preferred flavoring. Chef Guido uses a slightly fluid green curry paste, which he spreads evenly over the nori sheets.

Wrap a sheet of baking paper around the Rolling Cylinders and place the nori sheet on top. Roll it tightly into long strips around the cylinder to create the desired shape.

Deep fry at 170°C for 1.5 minutes until crisp.

Fill as desired.

At Restaurant Create**, this is served as fried nori glazed with green curry, wrapped in A5 Wagyu from Kagoshima, Japan, topped with Wagyu tartare seasoned with unagi and chives, and finished with N-25 caviar and a mayonnaise made from smoked oil.

Ingredients

Preparation

Place the chicken skin and chicken stock in a saucepan. Cover with a lid and simmer gently for 15 minutes. Season with salt and pepper, unless the stock is already well seasoned. Additional flavorings may be added if desired.

Transfer the mixture to a thermomix. Add the tapioca and blend for 20 minutes without setting a specific temperature.

Spread the mixture evenly onto a silicone baking mat. Bake at 140°C for 15 minutes.

Remove from the oven and cut into the desired shapes to fit your mold. Place the cut pieces into a Mille-feuille Mold and bake again at 180°C for 15–30 minutes, until fully crisp and dried.

Garnish as desired and serve immediately.