Parsnip & Alunga™ Petits Gâteaux

Used Cacao Barry products
Petits Gâteaux

Parsnip & Alunga™ Petits Gâteaux

Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
Level
level 3
Dosage
Recipe of about 8 individual cakes (Mould Silikomart SF 163 STONE)
Used Cacao Barry products
Recipe components

Maple Pâte sucrée

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 75g
    water
  • 150g
    sugar
  • 150g
    glucose

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

  • 100g
    sweetened concentrated milk
  • 10g
    gelatin leaves

Pour on the chocolate, condensed milk and gelatine.

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

Alunga™ Ganache

IngredientsPreparation
  • 115g
    35% cream
  • 5g
    glucose
  • 5g
    invert sugar

Heat the cream, glucose and inverted sugar.

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

IngredientsPreparation
  • 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.