Souvenir de Demain

Souvenir de Demain

Level:
Difficult
Makes:
10 servings
I looked back towards my childhood to create this pastry, in which I added very little sugar and fat. I worked with healthy and seasonal ingredients, which I got from regional farmers passionate with their job. My grandparents were bakers – and nobody bakes the Lorient cake like my grandma did!- and my parents were farmers. I’ve lived my childhood in a farm with cows and fields all around. My memory is filled with the smell of freshly cut hay in the summer, the Sarrazin Crêpes dipped in buttermilk and the Sablé Breton that we enjoy with a cup of coffee. When I was a kid, I used to eat all those products from the farm. Meat, butter, vegetables, apples from the orchard. My school friends did not always understand all those details that were so meaningful to me, yet when we were back from our wild expeditions, they were craving for the home made snack. Brittany is rich for its products, its producers, and its evolution toward organic cultures. The wild Fennel that I used was only a hand away, waiting on the coast of Armorique for me to just gather.

Sablé Breton

Used products: Sablé Breton

  • 0.7 oz
    butter
  • 0.7 oz
    sugar

Preparation: Sablé Breton

Mix

Used products: Sablé Breton

  • 0.4 oz
    egg yolks

Preparation: Sablé Breton

Add

Used products: Sablé Breton

  • 1.0 oz
    flour
  • 15.4 gr
    baking powder

Preparation: Sablé Breton

Then.
Mix until getting a smooth texture.

Keep in cold storage.
Spread 3 mm thick and bake at 175°c for 15minutes.

Cocoa crispy layer

Used products: Cocoa crispy layer

  • 0.6 oz
    chickpea juice
  • 0.6 oz
    icing sugar

Preparation: Cocoa crispy layer

Mix

Used products: Cocoa crispy layer

  • 0.3 oz
    flour T65
  • 0.1 oz
    DCP-22GT

Preparation: Cocoa crispy layer

Add

Used products: Cocoa crispy layer

  • 0.1 oz
    coconut oil

Preparation: Cocoa crispy layer

Then

Mix to get a homogenous texture.
Spread on a silicon sheet and bake at 175°C fort 10 minutes.
Cut right after baking and sprinkle with Mycryo® Cocoa Butter before shaping.
Leave to cool down and keep in a dry place.

Sablé AlungaTM 41%

Used products: Sablé AlungaTM 41%

  • 2.8 oz
    Sablé Breton
  • 1.8 oz
    Cacao crispy layer

Preparation: Sablé AlungaTM 41%

Crush

Preparation: Sablé AlungaTM 41%

Add melted

Mix until getting a homogenous texture.
Weigh 16g of the preparation for each serving and squeeze with a pastry rolling pin.
Put away in cold storage until the biscuit is solid. Keep in a dry place

Summer Hay Crémeux

Used products: Summer Hay Crémeux

  • 4.6 oz
    whole milk
  • 4.6 oz
    35% cream
  • 0.8 oz
    summer hay

Preparation: Summer Hay Crémeux

Heat up at 80°C the milk and cream, and brew the summer hay in it.
Filter.

Used products: Summer Hay Crémeux

  • 0.1 oz
    gelatin powder (200 Bloom)
  • 0.7 oz
    water

Preparation: Summer Hay Crémeux

Hydrate in

Used products: Summer Hay Crémeux

  • 9.2 oz
    Hay brew

Preparation: Summer Hay Crémeux

Heat up

Used products: Summer Hay Crémeux

  • 2.0 oz
    egg yolks
  • 1.1 oz
    invert sugar

Preparation: Summer Hay Crémeux

Pour on

Used products: Summer Hay Crémeux

Preparation: Summer Hay Crémeux

Cook at 85°C
Pour on

Mix together, cling film and keep in cold storage.
Whisk the Crémeux before piping.

Marinated Apples

Used products: Marinated Apples

  • 1.8 oz
    water
  • 1.8 oz
    sugar
  • 0.7 oz
    Cider vinegar
  • 1.1 oz
    lemon juice

Preparation: Marinated Apples

Boil up

Used products: Marinated Apples

  • 7.7 gr
    wild fennel
  • 0.1 oz
    lime

Preparation: Marinated Apples

Add

Used products: Marinated Apples

  • 3.5 oz
    granny smith apple cubes

Preparation: Marinated Apples

Pour on

Leave to marinate for 30 minutes then filter.

Apple Jelly

Used products: Apple Jelly

  • 2.6 oz
    Granny Smith apple juice
  • 0.4 oz
    lemon juice

Preparation: Apple Jelly

Heat up

Used products: Apple Jelly

  • 0.1 oz
    NH pectin
  • 0.4 oz
    sugar

Preparation: Apple Jelly

Add

Cook together for 2 minutes until boil.
Put away in cold storage.
Smooth before use.

Apple Layer

Used products: Apple Layer

  • 1.8 oz
    apple jelly
  • 1.8 oz
    Granny smith concentrated apple

Preparation: Apple Layer

Mix

Used products: Apple Layer

  • 15.4 gr
    Minced wild Fennel
  • 3.5 oz
    Diced Marinated Apple

Preparation: Apple Layer

Add

Keep in cold storage before use.

Whipped Buttemilk Ganache

Used products: Whipped Buttemilk Ganache

  • 0.1 oz
    gelatin powder (200 Bloom)
  • 0.5 oz
    water

Preparation: Whipped Buttemilk Ganache

Hydrate in

Used products: Whipped Buttemilk Ganache

  • 2.3 oz
    thick cream

Preparation: Whipped Buttemilk Ganache

Heat up

Preparation: Whipped Buttemilk Ganache

Pour on

Used products: Whipped Buttemilk Ganache

  • 2.3 oz
    cream 35% fat
  • 5.3 oz
    Buttermilk
  • 0.7 oz
    Granny smith concentrated apple

Preparation: Whipped Buttemilk Ganache

Add

Mix then put away in cold storage.
Whip the preparation and pipe.

Apple Coulis

Used products: Apple Coulis

  • 15.4 gr
    wild fennel

Preparation: Apple Coulis

Mince

Used products: Apple Coulis

  • 1.8 oz
    Granny smith concentrated apple

Preparation: Apple Coulis

Add

Keep in cold storage
Mix again before use.