MOROCCAN

BLUE

On occasion of a trip through three of the bigest cities of Morocco, I tried to rediscover this culture through a fresh eye

Several pictures I shot share a common element : the BLUE color .

I tried to express this new version of Morocco within several pastries, inspired by its architecture and gastronomy. 

 

Blue isn't a color easy to find in food, but I will only use natural elements to recreate the blues in my recipes. 

Rabat

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Marrakech

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Casablanca

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The Walls of Oudaïa

Old town of Rabat

Cinnamon infused oranges

Orange Blossom whipped cream

Red Cabbage Meringue

NATURAL BLUE?

from Red Cabbage 

The red cabbage provides blue color  in its juice form when mixed with egg whites. 

The challenge remains in the sensibility of the pigments towards the pH balance : mixed with acidity, it turns pink, too much heated, it turns green. 

The meringue is the best way to keep the color : doesn't need acidity and can be cooked under 100°C

The blue has a specific use : the pigments attract bugs, and are mixed with lime, that eradicate them. It makes the walk in these little streets even more quiet and peaceful.

MARRAKECH

The Villa Majorelle

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Ciboust cream & candied orange zestes

Fig Confit Insert

Makrout base

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The Butterfly Pea Blossom colors water instantly. But only soluble in water, does not work in fat. I tried to do a Velvet pastry cover, without using cocoa butter or chocolate, which explains thevery slightly blue coloration.

from Butterfly Pea Blossom 

NATURAL BLUE?

I choose to add a little touch of dark chocolate, with curcuma and salt flower, to balance the flavors, and to make the tasting not to sugared. 

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Salted Curcuma Chocolate

Mosquee Hassan II

CASABLANCA

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NATURAL BLUE?

from Butterfly Pea Blossom 

Here, the butterfly pea blossom infused an orgeat jelly (almond milk and orange blossom), providing freshness to the pastry. 

Goat cheese and Timut Pepper

Orgeat Jelly 

Cherry plum in syrup

Cinnamon and Honey Bricks Mille-Feuille