Homemade Graham Cracker

154g all purpose flour (1 cup)
160g whole wheat flour (1 cup)
80g cup toasted wheat germ (1/2 cup)
4g salt (1/2 teaspoon)
6g baking soda (1 teaspoon)
2g baking powder (1/2 teaspoon)
1.6g cinnamon (1/2 tsp)
220g butter (1 cup)
120g light brown sugar (1/2 cup)
40g honey (2 tablespoon)

1. Sift both flours along with salt, baking soda and cinnamon
2. Whisk in wheat germ
3. In a stand mixer with pedal attachment, mix butter with brown sugar and honey for 2-3 minutes
4. Add flour mixture, mix until combine
5. Roll out dough to 1/8″ thickness
6. Refrigerate for 20 minutes
7. Cut dough to desire shape or crumble it in this case
8. Bake at 350°F for 8-9 minutes until light golden brown.

I have decided to sous vide the strawberries to serve them as a textural contrast between the fresh and the slightly cooked. And with the left over jus, a gelee was made.

Sous Vide Strawberries

Strawberry Gelee
50g strawberry jus
50g strawberry liquour
2g gelatin

1. Bloom gelatin in cold water
2. In a sauce pan, heat strawberry jus
3. Add gelatin at 60C
4. Stir in strawberry liquour

White Chocolate Chantilly
80g white chocolate
400g 35%
2g gelatin

1. Bloom gelatin in cold water
2. Heat 35% cream
3. Add gelatin at 60°C
4. Pour over white chocolate
5. Mix with hand blender
6. Strain into ISI siphon and charge with 2 cartridges
7. Reserve until use