Between earth and subtlety
- Level:
-
Difficult
- Makes:
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48 portions
Milk chocolate Lactée Barry 35%, red beet, raspberry vinegar Moulin de Sévery and dark chocolate Alto el Sol 65%. My quest for a fresher and lighter pastry, low in sugar, with natural flavors, local and seasonal products inspired me in the preparation of this recipe.
BISCUIT
Used products: BISCUIT
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250 gbutter
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125 gpowdered sugar
Preparation: BISCUIT
Mix
Used products: BISCUIT
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450 gflour
Preparation: BISCUIT
Add
Used products: BISCUIT
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65 gliquid egg
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5 gsalt
Preparation: BISCUIT
Then
Let it cool in the refrigerator.
Reduce the dough to 2mm and let it rest in the fridge.
Cut to desired size and bake at 170°C for 12 min.
BEETROOT PUREE
Used products: BEETROOT PUREE
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250 gcooked and peeled beets
Preparation: BEETROOT PUREE
Mix
Set aside in the refrigerator.
REMOLACHA GANACHE AND RASPBERRY VINEGAR
Used products: REMOLACHA GANACHE AND RASPBERRY VINEGAR
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90 gbeet puree
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30 graspberry vinegar from Moulin de Sévery
Preparation: REMOLACHA GANACHE AND RASPBERRY VINEGAR
Mix
Used products: REMOLACHA GANACHE AND RASPBERRY VINEGAR
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20 gcocoa butter
Preparation: REMOLACHA GANACHE AND RASPBERRY VINEGAR
Melt at 40ºC
DECORATION, FINISHES AND MOLDING
Purple paint:
Used products: DECORATION, FINISHES AND MOLDING
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100 gcocoa butter
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2 gpurple dye
Preparation: DECORATION, FINISHES AND MOLDING
Melt at 40ºC
Mix all ingredients.
Green paint:
Used products: DECORATION, FINISHES AND MOLDING
-
100 gcocoa butter
-
2 ggreen dye
Preparation: DECORATION, FINISHES AND MOLDING
Melt at 40ºC
Mix all ingredients.
Decorate the molds with brush strokes of gray, green and purple paint.
Mold with Alto el Sol 65% dark chocolate.
Fill the molds with a small amount of beet puree.
Then fill with ganache and finish with the biscuit.
Close the molds with Alto el Sol 65% chocolate.
Allow to crystallize then unmold.
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