Local appetizer
- Level:
-
Difficult
- Makes:
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15 portions
Chocolate, pear, Tomme Vaudoise cheese and potato. Walks in the woods at the foot of the Jura in autumn and winter, nature and my passion for good cheese inspired me to prepare this little cake.
ZÉPHYR 34% CHOCOLATE SHELL
Used products: ZÉPHYR 34% CHOCOLATE SHELL
Preparation: ZÉPHYR 34% CHOCOLATE SHELL
Temper
Mould the stones with the chocolate.
FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Used products: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
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5.3 ozbutter
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2.6 ozicing sugar
Preparation: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Mix
Used products: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
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3.2 ozegg yolks
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2.1 ozEgg
Preparation: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Add
Used products: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
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14.1 ozegg white
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3.5 ozsugar
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0.4 ozwhite powder
Preparation: FLEUR DE CAO 70% CHOCOLATE FLOURLESS BISCUIT
Beat
Gently mix the two preparations together.
Place the mixture on a baking tray.
Bake at 170º C for 27 minutes.
CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Used products: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
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7.1 ozpear puree
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0.4 ozlemon juice
Preparation: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Heat
Used products: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
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1.0 ozgelatin mass
Preparation: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Add
Used products: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Preparation: CREAMY PEAR AND CHOCOLATE LACTÉE BARRY 35%
Then
Emulsify the whole mixture and set aside in the fridge.
TOMME VAUDOISE AND POTATO MOUSSE
Used products: TOMME VAUDOISE AND POTATO MOUSSE
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3.5 ozpotatoes in water
Preparation: TOMME VAUDOISE AND POTATO MOUSSE
Cook
Used products: TOMME VAUDOISE AND POTATO MOUSSE
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3.5 ozTomme Vaudoise cheese
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2.1 ozpotato cooking water
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1.8 ozsugar
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1.4 ozgelatine mass
Preparation: TOMME VAUDOISE AND POTATO MOUSSE
Add
Used products: TOMME VAUDOISE AND POTATO MOUSSE
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7.1 ozCream 35% MG
Preparation: TOMME VAUDOISE AND POTATO MOUSSE
Whip up
Gently mix the two preparations.
Gray painting - FINISHING TOUCHES
Used products: Gray painting - FINISHING TOUCHES
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3.5 ozCB
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0.1 ozliposoluble black coloring
Preparation: Gray painting - FINISHING TOUCHES
Melt at 40ºC
Mix all ingredients together.
Black painting - FINISHING TOUCHES
Used products: Black painting - FINISHING TOUCHES
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3.5 ozCB
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0.1 ozfat-soluble black coloring
Preparation: Black painting - FINISHING TOUCHES
Melt at 40ºC
Mix all ingredients.
For Assembly and Finishing
Turn out the chocolate cores.
Cut the biscuit to the desired size.
Pour the chocolate pear cream over the biscuit.
Fill the chocolate shells with the Tomme Vaudoise potato mousse.
Close with the biscuit base and the chocolate-pear cream.
Keep in a cool place for at least 30 minutes.
Paint with a grey paint base and sprinkle with drops of black paint.
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