1. Roast the spices until they release their fragrance, remove from roasting tray and place into a saucepan.
2. Add the cream and sugar then bring to the boil.
3. Add green tea and let infuse for 5 minutes.
4 .Whisk in the white couverture then bring the garnach back to the boil.
5 .Remove from heat and whisk thoroughly then pass through fine mass.
6 .Cover the surface and chill overnight.
7. Gently whip the garnach mix on low speed until firm.
8. Pipe int Brown Foxeys Hangout Pinot Gris Braised Pineapple

1. In mixing bowl, using dough hook, mix flour, salt, water and 67 g butter until just before window stage (mix until smooth).
2. Rest and cover and the dough for 15 mins.
3. Prepare the rolling butter into 30×40 cm.
4. Roll the dough out to 30× 60 cm and place the butter onto it, leaving the dough 1/3 uncovered.
5. Fold the remaining dough onto the butter and fold in half again to make 2 layer of butter and 3 layer of dough (half turn).
6. Repeat the half turn 5 ti Dark Chocolate Flourless Sponge

Melt and temper the co Chocolate garnish Temper dark chocolate couverture and using pastry pallet knife, spread on the guitar sheet then use pastry comb to create straight line. Just before the chocolate is set, place another guitar sheet on top and place something semi heavy on top to let it completely set on straight