Parsnip & Alunga™ Petits Gâteaux

Parsnip & Alunga™ Petits Gâteaux

Level:
Difficult
Makes:
Recipe of about 8 individual cakes (Mould Silikomart SF 163 STONE)

Maple Pâte sucrée

Used products: Maple Pâte sucrée

  • 7.1 oz
    flour
  • 0.7 oz
    starch
  • 0.1 oz
    salt
  • 4.4 oz
    Maple sugar

Preparation: Maple Pâte sucrée

Sift the flour, starch and salt.

Used products: Maple Pâte sucrée

  • 4.4 oz
    butter
  • 1.8 oz
    whole egg(s)

Preparation: Maple Pâte sucrée

Soften the butter with the maple sugar and add the egg.

Used products: Maple Pâte sucrée

  • 1.8 oz
    almond powder

Preparation: Maple Pâte sucrée

Add the sifted powders and the almond powder and mix (without over mixing).

Chill and roll out the dough to 2 mm thick. 
Cut 8.5 cm discs and bake on a Silpain® at 160°C.

Pain de Gênes

Used products: Pain de Gênes

  • 5.3 oz
    almond paste
  • 5.3 oz
    whole egg(s)

Preparation: Pain de Gênes

In a Robot Coupe mix the almond paste and the eggs then mix in stand mixer.

Used products: Pain de Gênes

  • 1.1 oz
    flour
  • 0.1 oz
    baking powder
  • 1.6 oz
    butter

Preparation: Pain de Gênes

Incorporate the flour, baking powder and butter melted at 45°C.

Used products: Pain de Gênes

  • 2.3 oz
    egg white
  • 0.7 oz
    sugar
  • Q.S.
    frozen blackcurrant

Preparation: Pain de Gênes

Whip the egg whites and the sugar and delicately incorporate to the first mix.

Spread the mix on a Flexipat (20 cm x 20 cm) and sprinkle with frozen blackcurrant.
Bake at 180°C for about 12 minutes.

Blackcurrant Confit

Used products: Blackcurrant Confit

  • 5.3 oz
    blackcurrant puree
  • 5.3 oz
    frozen blackcurrant
  • 1.8 oz
    glucose
  • 1.8 oz
    sugar

Preparation: Blackcurrant Confit

Melt the blackcurrant puree and the frozen blackcurrant with sugar and glucose.

Used products: Blackcurrant Confit

  • 0.2 oz
    NH pectin
  • 0.9 oz
    sugar

Preparation: Blackcurrant Confit

Once the mixture has cooled down add the sugar and pectin.

Let cool and sieve.
Spread the confit on the Pain de Gênes. Make discs of 4.5 cm of diameter for the inserts.

Parsnip Crémeux

Used products: Parsnip Crémeux

  • 6.2 oz
    parsnip puree

Preparation: Parsnip Crémeux

Cook 250 g of parsnip in 500 g of whole milk. Once cooked, leave the parsnip in the milk overnight. Sieve, use the parsnip to make the puree and keep the infusion milk.

Used products: Parsnip Crémeux

  • 6.2 oz
    infused whole milk
  • 1.8 oz
    egg yolks
  • 0.5 oz
    starch
  • 0.1 oz
    gelatin leaves
  • 4.4 oz
    butter

Preparation: Parsnip Crémeux

Make an anglaise and add the gelatine. 

At 45°C add the butter.

Alunga™ Icing

Used products: Alunga™ Icing

  • 2.6 oz
    water
  • 5.3 oz
    sugar
  • 5.3 oz
    glucose

Preparation: Alunga™ Icing

In a saucepan, bring the water, sugar and glucose to 103°C.

Used products: Alunga™ Icing

Preparation: Alunga™ Icing

Pour on the chocolate, condensed milk and gelatine.

Mix and keep in fridge.
Use at about 30°C.

Alunga™ Ganache

Used products: Alunga™ Ganache

  • 4.1 oz
    35% cream
  • 0.2 oz
    glucose
  • 0.2 oz
    invert sugar

Preparation: Alunga™ Ganache

Heat the cream, glucose and inverted sugar.

Preparation: Alunga™ Ganache

Pour on the chocolate and make an emulsion. Let cool for at least 2h before using.

Used products: Alunga™ Ganache

  • 6.2 oz
    35% cream

Preparation: Alunga™ Ganache

Let cool for at least 2h before using.

Whip ganache before each use.

Parsnip Agar Agar Jelly

Used products: Parsnip Agar Agar Jelly

  • 4.4 oz
    parsnip infused milk
  • 4.4 oz
    parsnip puree
  • 0.4 oz
    sugar

Preparation: Parsnip Agar Agar Jelly

Heat the milk and puree then incorporate to the sugar and agar agar.

Once cooled, cut discs of 4.5 cm Ø.

Brunoise of Parsnip Confit

Cut the parsnip brunoise and cook in a syrup at 30°C.

Assembling

Pipe the Parsnip Crémeux in the moulds up to mid height.
Place the Blackcurrant insert in the middle. 
Add more Parsnip Crémeux and a few pieces of Parsnip Confit
Seal the mould with the Crémeux and place in freezer to set. 
Bake the Maple Pâte Sucrées
Unmould the Crémeux Cakes and ice with the Alunga™ Milk Chocolate Icing
Place the Crémeux Sakes on the Pâte Sucrées and place the Parsnip Agar Agar Discs on top. 
Whip the Alunga™ Chantilly and place a quenelle on the Agar Agar Disc. 
Decorate with the Parsnip Brunoise at the base and add a chocolate decor.