Pate genoise

1. Preheat oven to 175 degrees C. Grease 15cm square cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
2. Sift together the flour, sugar, and salt onto a piece of wax paper.
3. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
4. Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
5. Immediately bake at 175 degrees C for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. Let cool completely before cutting or frosting.

Chutney’s

1. Put the sugar, cider vinegar, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
2. Add pears/apple and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the raisins, remove from the heat and leave to cool.

Chocolate Rocher

1. Cover 1pc of hazelnut with Foie Gras then drop the melted chocolate to cover it, once cold, roll it with crushed hazelnuts.
2. Spread the genoise with Foie gras then another layer of strawberry jam, add the pears-apple chutney in the middle then roll it.
3. With poche and douille pour Beetroot whipping cream on top.
4. Place the orange chips and the Rocher as seen in the picture.
5. With a squeezing bottle drop the pomegranate coulis onto the plate.