Parsnip & Alunga™ Petits Gâteaux

Used Cacao Barry products

Alunga™ 41%

Petits Gâteaux

Parsnip & Alunga™ Petits Gâteaux

Created by

Nicolas Dutertre
Head of the Chocolate Academy™ Montreal

Level

level 3

Dosage

Recipe of about 8 individual cakes (Mould Silikomart SF 163 STONE)

Used Cacao Barry products

Alunga™ 41%

Maple Pâte sucrée

Ingredients	Preparation
200g flour 20g starch 2g salt 125g Maple sugar	Sift the flour, starch and salt.
125g butter 50g whole egg(s)	Soften the butter with the maple sugar and add the egg.
50g almond powder	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

Ingredients	Preparation
150g almond paste 150g whole egg(s)	In a Robot Coupe mix the almond paste and the eggs then mix in stand mixer.
30g flour 2g baking powder 45g butter	Incorporate the flour, baking powder and butter melted at 45°C.
65g egg white 20g sugar Q.S. frozen blackcurrant	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

Ingredients	Preparation
150g blackcurrant puree 150g frozen blackcurrant 50g glucose 50g sugar	Melt the blackcurrant puree and the frozen blackcurrant with sugar and glucose.
7g NH pectin 25g sugar	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

Ingredients	Preparation
175g parsnip puree	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.
175g infused whole milk 50g egg yolks 15g starch 4g gelatin leaves 125g butter	Make an anglaise and add the gelatine.
At 45°C add the butter.

Alunga™ Icing

Ingredients	Preparation
75g water 150g sugar 150g glucose	In a saucepan, bring the water, sugar and glucose to 103°C.
100g sweetened concentrated milk 150g Alunga™ 41% 10g gelatin leaves	Pour on the chocolate, condensed milk and gelatine.
Mix and keep in fridge. Use at about 30°C.

Alunga™ Ganache

Ingredients	Preparation
115g 35% cream 5g glucose 5g invert sugar	Heat the cream, glucose and inverted sugar.
200g Alunga™ 41%	Pour on the chocolate and make an emulsion. Let cool for at least 2h before using.
175g 35% cream	Let cool for at least 2h before using.
Whip ganache before each use.

Parsnip Agar Agar Jelly

Ingredients	Preparation
125g parsnip infused milk 125g parsnip puree 10g sugar	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.